Stuffed French Toast Recipe

This orange and date cream cheese stuffed French toast is perfect for a special occasion but easy enough for a yummy weekend breakfast!

This recipe is one of my favorites. And Kevin’s. And my family. And his family.

It’s adapted from my mom’s go-to stuffed French toast recipe and it’s become my favorite thing to serve on special morning. I always make it on Christmas morning but it’s also perfect for Valentine’s Day, a Mother’s Day brunch, or just when you want to cook up an extra special breakfast on the weekend.

It’s fresh French bread, filled with a delicious orange and date cream cheese filling, dipped in an egg bater and cooked until golden brown. If you think dates are only a food your grandma eats, this recipe will sure change your mind about them. They are the perfect compliment to the citrus cream cheese filling.

The best part is that this recipe makes a big batch and also freezes really well. So you can make it ahead and have one less thing to prep when you’re hosting brunch or when you want breakfast for dinner.

This orange and date cream cheese stuffed French toast is heavenly and incredibly easy to make. Keep it in the freezer for a special breakfast in a snap!

Stuffed French Toast
6-8 servings

Ingredients:
– 8 ounces cream cheese, at room temperature
– 1/3 cup dried dates, diced
– 1/3 cup pecans, chopped
– 1/4 cup of orange juice (I always use Natalie’s Orange Juice)
– 1 tablespoon powdered sugar, plus more for serving
– 1 loaf French bread, sliced into 1” pieces
– 4 eggs
– 1/2 cup milk or cream
– 1 tablespoon cinnamon
– 1 tablespoon canola oil
– Zest of one orange, for garnish
– Maple syrup, for serving

Directions:
1. Cut 2” pockets along the long side of each bread slice. Meanwhile, combine the cream cheese, dates, orange juice, and tablespoon of powdered sugar in a small bowl.

2. Place a heaping tablespoon of the cream cheese mixture inside each bread slice. If you have some cream cheese remaining, you can go back and add a bit more to each one.

3. Whisk together eggs, milk or cream, and a cinnamon until combined.

4. Heat a large skillet over medium heat then add canola oil to the pan. Dip each cream cheese stuffed bread slice into the egg mixture and place on heated skillet. Cook for about 3 minutes on each side or until the eggs cooks and the French toast is golden brown.

5. Dust each piece with powdered sugar and fresh orange zest. Serve with maple syrup and enjoy immediately.

Note:
This recipe freezes really well. If you’re cooking for a smaller crowd, continue through step 2 and place the bread slices in a large freezer bag and freeze. When you’re ready to serve, remove the bag of French toast slices from the freezer and allow it to thaw to room temperature before cooking.

This cream cheese stuffed French toast looks delish! Perfect for Valentine's Day, Mother's Day, or even Christmas morning.

This recipe was created for Natalie’s Orchid Island Juice Company. All thoughts and opinions are my own. Thanks for supporting the brands that help me create delicious recipes like this one!

Leave some love:

  1. This sounds awesome! Have you ever experimented with different fillings?

    • Yes! It’s also delish with raspberry jam in place of the citrus + dates!

  2. I love stuffed french toast and have only ever tried it with strictly cream cheese… BUT THESE LOOK SO SO SO GOOD. Seriously yumilicious!

    • Then you’ll definitely love this version! It takes cream cheese to the next level! 🙂