Ohhh, stuffed French toast! If you’ve been hunting for the perfect stuffed French toast recipe, your search ends here. This version is my favorite—decadent, easy to make gluten-free if needed, and free of refined sugar when you choose the suggested swaps. It’s a delicious, slightly healthier breakfast that doesn’t skimp on flavor.

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My cheeks were hot and flushed as I tried not to make eye contact with anyone. They knew. It was our wedding night—of course they knew. I wanted to hide away, but my new husband was excited about both the bed and breakfast.

I didn’t want to see anyone that morning except him, yet the breakfast waiting for us made it worth stepping out of the room.

They served stuffed French toast.

From the very first bite, Justin and I were hooked. Stuffed French toast has become our go-to—regular French toast now feels like it’s missing something. It sounds indulgent because it is: rich, flavorful, and feels like a special treat.

Naturally I had to recreate it at home, and after a few tries, I think I nailed it.

Best part? It’s surprisingly easy and can be made healthier without sacrificing taste.

What you need for stuffed French toast

This stuffed French toast is built from three main components (four if you count the bread): a cream cheese-style filling, a fruit sauce (I use cherry), and the egg wash that coats the sandwich before cooking.

1. Cream cheese filling — Traditional recipes use powdered sugar, but to keep this refined sugar free you can thicken the filling with tapioca starch and sweeten it with maple syrup or honey. For a dairy-free version, substitute vegan cream cheese.

2. Cherry sauce — Made by simmering frozen, pitted cherries and thickening with tapioca, arrowroot, or cornstarch. Add a little sweetener if the cherries are very tart.

3. Egg wash — The usual egg and milk mix for French toast. Instead of dipping individual slices, assemble the sandwich and dunk the whole sandwich briefly in the wash.

Gluten-free breakfast option

If you need this to be gluten free, substitute your bread for a gluten-free loaf. Homemade gluten-free bread works well, but many store-bought loaves are fine too. Choose a sturdy slice that will hold up to being filled and dipped without falling apart.

Dairy-free variation

To make the recipe dairy free, use a vegan cream cheese for the filling and a plant-based milk in the egg wash. Vanilla-flavored cashew milk or another mild plant milk works nicely and adds a subtle sweetness.

Tips for perfect stuffed French toast

• Use softened cream cheese for the filling so it whips up smooth. A quick method: keep it sealed and place the package in a bowl of warm water for a couple of minutes to soften.
• You don’t have to make the fruit filling from scratch—jam or good-quality preserves work in a pinch.
• Avoid soggy French toast by ensuring your griddle or skillet is hot, dipping the sandwich quickly, letting excess egg drip off, and moving it straight to the hot pan—don’t let it sit after dipping.

Let me know how this turns out for you! If you have questions, leave a comment below or send an email.

Stuffed French Toast

Yield:
6 servings

Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Cherry cheesecake stuffed French toast that tastes indulgent but takes only a few extra minutes over plain French toast. Can be made gluten free and refined-sugar free while still tasting amazing.

Ingredients

• 12 slices of gluten-free bread

Cream cheese filling

• 1 (8 oz) package cream cheese, softened (or vegan cream cheese)
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/4 cup tapioca starch

Cherry sauce

• 2 cups frozen, pitted cherries
• 1 tablespoon tapioca starch
• 1 tablespoon water
• Optional: 1 tablespoon honey or maple syrup, if desired

Egg wash

• 2 eggs
• 1/2 cup vanilla cashew milk or milk of choice
• Pinch of cinnamon
• Optional: 2 tablespoons maple syrup

Instructions

Cherry sauce

1. Place frozen cherries in a medium saucepan and heat over medium.
2. Bring to a low simmer and mash the cherries with a fork or pastry cutter until they resemble a jam.
3. Mix 1 tablespoon tapioca starch with 1 tablespoon water, stir into the cherries, and simmer until thickened.

Cream cheese filling

1. Beat softened cream cheese in a mixer for about 1 minute.
2. Add maple syrup, vanilla, and tapioca starch; beat another minute until smooth, scraping the bowl as needed.

Egg wash

1. In a shallow dish, whisk the eggs briefly.
2. While whisking, add milk, cinnamon, and optional maple syrup.

Assemble and cook

1. Heat a griddle or skillet to about 350°F (175°C).
2. Spread a spoonful of the cream cheese mixture on one slice of bread, keeping it about 1/4 inch from the edges.
3. Add a small spoonful of cherry sauce over the cream cheese (don’t overfill) and top with another slice to make a sandwich.
4. Quickly dip the sandwich in the egg wash, coating both sides lightly, and let excess drip off.
5. Place on the hot griddle and cook 2–3 minutes per side until golden and cooked through. Repeat with remaining sandwiches.
6. Serve topped with an extra dollop of cream cheese filling and cherry sauce.

Notes

*To soften cream cheese quickly, keep it sealed and place the package in a bowl of warm water for 2 minutes.

*This recipe also works well with strawberries, blueberries, or chopped apples in place of cherries.