Stuffed French Toast


Servings 4 servings


  • 8 slices brioche bread
  • strawberries
  • bananas
  • 8 oz whipped cream cheese
  • 2 tbsp butter
  • 1/2 cip milk
  • 3 eggs
  • 2 tsp organic ground cinnamon
  • 1 tsp organic ground cardamom
  • 1 tsp organic nutmeg, ground
  • maple syrup
  • confectioners' sugar (optional)


  1. In a medium bowl, whisk together eggs, milk, cinnamon, cardamom, and nutmeg.

  2. Spread desired amount of the cream cheese on 4 of the bread slices. Top each slice with a layer of strawberries and bananas.

  3. Spread a thin layer of cream cheese on the remaining 4 slices. Place these bread slices on top of the fruit-loaded slices to form a sandwich. Press around the edges to seal.

  4. Melt butter in a nonstick sauté pan (or flat griddle top) over medium-low heat. 

  5. Dip sandwiches in egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan.

  6. Cook until golden brown, 3 to 4 minutes per side.

  7. Slice in half and plate. Top with a dusting of confectioners' sugar. Drizzle with the maple syrup.

  8. Give a big thank you to Caitlin for this decadent breakfast recipe!