Classic Stuffed French Toast

Stuffed French toast is one of those breakfasts that feel decadent and fancy, but is actually super easy to make at home. I have two ways I like to make classic stuffed French toast. The first is very straightforward. If you can make a grilled cheese sandwich, you can make this stuffed French toast. Ha.
The second is a little more of a project—it would be fun to do with kiddos. and it also ensures that your fillings won’t leak out until you’re actually cutting into your breakfast. In addition to the two methods I use most, I’m also going to share a bunch of different filling ideas because you really can change up stuffed French toast soooooooo many different ways based on what you like or what you have on hand.
What type of bread should I use for French toast? Great question. For the simple method (basically a French toast sandwich), I love to use a fancier bread, like a big baguette or ciabatta bread. Something thick and maybe a little crusty. For the Uncrustables version (you’ll see), I much prefer sandwich bread. You’ll want something very soft.
I tend to think of stuffed French toast fillings as a base layer and an add-on. You can also skip the add-on or just use some sliced fresh fruit instead. Here are the main base layers I tend to use:
Stuffed French Toast with whipped cream cheese.
Stuffed French Toast with Nutella.
Stuffed French Toast with Ricotta.
Stuffed French Toast with Mascarpone.
For the add-on flavors, I will take one of the above and then swirl in things like fruit jams or jellies, pumpkin puree, peanut butter, or honey.
Method 1-For classic stuffed French toast, you just need two thick slices of bread. Spread your filling and any add-on flavors inside, like a sandwich. Then dip the outsides in the egg batter before pan frying.
Method 2-For my Uncrustables version, I take two slices of soft sandwich bread and trim off the crusts. Then add the filling and any add-on flavors to the inside, like a sandwich, but avoiding the edges (keep it in the center). Then use the prongs of a fork to press the edges together, so it almost resembles a Pop-Tart or Hot Pocket (I am gourmet, my language shows). Dip the outsides in the egg batter and then pan fry.
You can see the recipe card below for the full methods and amounts, but the egg batter I’m referring to is simply eggs, milk, vanilla extract whisked together and then cinnamon sprinkled on top. I like to pan fry in a little butter and olive oil. I like the flavor the butter adds, but I like the crispiness of the oil. But you can use one or the other if you prefer.
Top with fresh fruit and sprinkle on a little powdered sugar! I like like to drizzle on a little maple syrup. This is definitely a weekend (very dessert-like) breakfast for sure!
If you’re not in the mood to pan fry or want to make French toast for a larger group, then I’d recommend trying baked French toast sticks instead. Enjoy and happy breakfasting! xo. Emma

Classic Stuffed French Toast

two methods to make stuffed French toast
Prep Time 10 minutes
Cook Time 10 minutes
Author Emma Chapman


  • 8 slices of bread
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 cup filling (whipped cream cheese, nutella, ricotta, etc.)
  • add-on ingredients or fresh fruit see notes in post
  • 2 tablespoons butter and/or olive oil


  • In a pie pan or a dish with a high lip, whisk together the eggs, milk, and vanilla extract. Then sprinkle cinnamon over the top.
  • For the first method (classic stuffed French toast), spread some filling inside two pieces of bread. Then dip each outer side of the bread in the egg batter.
  • For the second method, spread some filling in the center of two pieces of soft sandwich bread. Trim off the crusts. Then use the prongs of a fork to press the edges together. Then dip each outer side of the bread in the egg batter.
  • Heat a nonstick pan or skillet to medium heat. Melt some butter and oil (or just one). Pan fry the preparred stuffed French toast for 2-3 minutes on each side.


Top with fresh fruit, powdered sugar, and/or maple syrup.

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