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Cranberry-Cream Cheese-Stuffed French Toast

Cranberry French Toast
Cheryl Alters Jamison and Bill Jamison

Prep 30 mins
Total 30 mins
4 servings


  • One loaf white bread or brioche unsliced
  • 1/4 pound cream cheese at room temperature
  • 2 to 3 tablespoons granulated sugar
  • 1/4 teaspoon almond extract (optional)
  • One can jellied whole cranberry sauce
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Unsalted butter
  • Vegetable oil
  • Confectioners' sugar
  • Real maple syrup warmed


  • Preheat the oven to 300°F (150°C). Butter a baking sheet.
  • Mash the cream cheese with 1 tablespoon sugar and the almond extract, if using, in a medium bowl. Stir in the cranberries. The mixture should be thick and chunky. Taste the filling and, if it's too tart, add up to 1 tablespoon more sugar.
  • In a shallow dish or bowl, whisk together the milk, eggs, remaining 1 tablespoon sugar, vanilla, and salt.
  • Using a serrated knife, cut the bread into 8 equal slices, each about 1-inch thick. Then cut a pocket into the side of each slice of bread, carefully slicing into but not through the bread. Spoon some of the filling into the pocket of each slice. Dunk the stuffed bread slices into the egg mixture and soak them for several minutes, turning to coat them evenly, until the bread is saturated but not yet falling apart.
  • Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large heavy skillet over medium heat. Working in batches, briefly cook the French toast, turning once, until golden brown and lightly crisp on both sides. Place the first slices on the baking sheet and keep them warm in the oven. Continue cooking the remaining slices, adding more butter and oil as needed. When the last batch of French toast is ready, dust all the slices with confectioners' sugar, sprinkling it through a strainer. Serve immediately with maple syrup.


Stuffed French Toast Variations

Cran-Orange French Toast
Add 1 to 2 tablespoons Grand Marnier or other orange-flavored liqueur to the egg mixture. Reduce the cranberry sauce in the filling by 1/2 and add 3/4 cup orange marmalade.
Chocolate Stuffed French Toast
Mix together the cream cheese, sugar, and almond extract, if using, for the filling. Spoon it into the bread pockets as directed, then slide a 1- to 1 1/2-ounce portion dark chocolate into each bread portion.