Stuffed French Toast from
Almost two months ago, McCormick sent me a toolkit and recipes to try. Easter morning, I tried their stuffed french toast, which is a great recipe when you want something special for breakfast. Pretty much it’s a cross between a grilled cheese and french toast when it comes to making it. You spread the filling on bread, put it together like a sandwich, dip it in egg mixture, and cook in the skillet. The original recipe called for apricot preserves or jam, but I used blackberry jam since that’s what we had in the fridge.


Stuffed French Toast

Stuffed French Toast

Yield: 8

Stuffed French Toast


  • 8 oz cream cheese
  • 1 Tbsp brown sugar
  • 3 tsp cinnamon, divided
  • 1 1/2 tsp vanilla extract, divided
  • 16 slices bread
  • 1/2 cup preserves or jam
  • 5 eggs
  • 1 cup milk
  • 2 Tbsp butter, divided


  1. Mix cream cheese, sugar, 2 tsp cinnamon, and 1 tsp vanilla in small bowl until well-blended. Spread mixture evenly onto half the bread slices. Spread jam on the other slices. Put the halves together and make 8 sandwiches.
  2. In another bowl, beat eggs. Stir in milk, 1 tsp cinnamon, and 1/2 tsp vanilla. Dip each sandwich into the egg mixture and drip off any excess.
  3. Melt 1 Tbsp butter in skillet. Cook each sandwich a few minutes per side or until golden brown. Use remaining Tbsp butter if you need it.

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Source: McCormick