Cream Cheese Stuffed French Toast with Portuguese Sweet Bread or Challah Bread

My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment.

Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.


Dearest Michael,

Back in my way younger days, around and about 1988ish, there was this small funky breakfast place about one block from my apartment in Newport, RI.

Way before the way food is now, this Cream Cheese Stuffed French Toast stood out like a beacon of light from the regular breakfast outings of Bacon and Eggs and Blueberry Pancakes.

Breakfasts, like all food these days have become made for Instagram as we find ourselves making food and taking pictures of it like we are professionals in everything we do. I miss the simpler pre Instagram times when you could just sit down with the newspaper, order breakfast and talk to the person sitting next to you while you waited for your meal to arrive.

These days people tend to sit with fork in one hand, eating mouthfuls of their meals and phone in the other snapping pics between bites.

Sigh. I am fried. So I take great comfort in doing what calms my spirit- making meals and eating carbohydrates.

This Cream Cheese Stuffed French toast recipe has been a staple in our morning breakfast routine.

Easy to make, also easy to save in the fridge and reheats beautifully for a few days of breakfast.

This isn’t always the perfect breakfast for before school or work as its dairy and carb load can make for a foggy and sleepy day ahead. Sunday breakfast or part of Sunday Brunch may be a better choice, especially those rainy or snowy Sundays or those trendy Sunday Fundays that young people talk about.

I have loved to cook this for you, Mikey, it is so delicious and I know it has always been one of your favorites. I have used either Portuguese Sweet Bread or Challah Bread. Brioche works well, as long as the bread has a little sweetness to it, this recipe will not disappoint.

I Love You. Love Mom

*Because I make some product recommendations in my blogs, I may get a small commission as an affiliate and or an Amazon affiliate. Anything I recommend I personally use. I want to make it easier to shop for items you may not have, need to replace-- or if you are a lover of all things kitchen like me, just want to add to your collection.

Cream Cheese Stuffed French Toast

My son has always been of my most treasured breakfast fans likely because he was always the lucky early am recipient. Now that he is on his own, I don't have the excuse to make carb rich breakfasts like this anymore so the next best thing is to share the recipes instead! Hope this becomes a joy in your morning too. Enjoy!

mom and son both wearing glasses smiling

Cream Cheese Stuffed French Toast

Prep Time:

  • Prep: 10 mins

  • Cook: 20 min

  • Total: 30 mins

  • Servings: 4 Generous Servings and probably some left over.


  • 8 slices of Portuguese Sweet bread or Challah Bread sliced about one inch thick. (photos show challah bread)
  • 1 1/2 - 2 sticks of butter
  • 1 cup of whole milk or half and half
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla (optional)
  • 1 8oz container whipped cream cheese
  • 1 cup of finely diced fresh fruit (strawberries, raspberries, peaches work the best because they tend to be a little wetter fruit). If they are not in season, strawberry jam or raspberry jam is wonderful too. You will need enough to spread over the cream cheese of each slice so just get a jar out and use as much or as little as you want.
  • 3/4 cup or more fresh maple syrup


  • Large Cast Iron Skillet
  • Good sized spatula
  • Long mixing dish to house the length of the bread
  • Whisk
  • Toaster


  • Lightly toast bread in toaster. (this helps keep the bread from getting soggy when you assemble and fry them)
  • While you are doing this, in a bowl or deep dish that can handle the length of the bread, mix milk, eggs, cinnamon and vanilla.
  • Whisk together until well blended.
  • As the bread lightly toasts, set it aside until all pieces have been lightly toasted.
  • When ready, spread the whipped cream cheese on one side of each slice, about 1 generous Tablespoon per slice or more if you love cream cheese as much as we do.
  • Spread fruit or jam on top of one side slice of bread with cream cheese and cut in 1/2 and sandwich them together. (I used strawberry jam for this recipe in the photos).
  • Heat 3 T butter in pan until bubbly.
  • Immerse sandwiches into the milk / egg mixture quickly to coat them but to avoid sogginess.
  • Place sandwiches in the pan and fry until golden brown on each side. Don't be shy about adding more butter, you want these very buttery for maximum effect.
  • Set on platter as they are finished- If you want to place them in a low 275 preheated oven to keep them warm.
  • When everything is cooked and buttery, on low heat, place 3/4 cup maple syrup (or more depending on how much you like)in the same pan you cooked the French toast in, no need to clean it first, this saves some cleaning time.
  • Add 1 T butter to the mixture because clearly we haven’t used enough, and let them melt together.
  • Pour lightly over and serve warm.
    (You can also melt the butter in the syrup in a measuring cup in the microwave.)


  • If bread doesn't fit in toaster, you can toast lightly in a 375 degree oven or dry fry in your pan till lightly toasted on both sides.
  • These can be made ahead and placed in the fridge for later in the week. Just warm up in a warm pan again or place in oven to heat.


A Great Jones dish called HOT DISH, for mixing the eggs and milk

I lean towards Cast Iron for almost everything these days. Lodge is the best, preseasoned, hardy and as long as you take good care of them by oiling them, it is a lifer. If you live in Bristol go to Andy's on Wood Street where he sells them and it is worth the experience.

This rocking Great Jones cooking sheet cleverly called HOLY SHEET, (I wish I thought of that!) Comes in these splashy colors too.

Because I use cast iron, I enjoy metal spatulas since they are nice and thin. This is a tried and true helper in your kitchen.

My mother bought me a toaster similar to this one over twenty years ago and I love it because the tray folds down and the toast slides out the bottom. You never have a crumby tray to clean. Brilliant. I haven't tried this brand, but wanted to show the concept.

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