Berry Stuffed French Toast

8 Servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Berry Stuffed French Toast is an indulgent breakfast with thick-cut, golden brown, fluffy toast filled with cream cheese, blueberries, and strawberries.

Traditional French Toast is a classic Breakfast Dish that’s easy to throw together in a matter of minutes. This version only takes a few extra minutes and you get an indulgent layer of cream cheese filling and fresh berries. It is perfect to enjoy for a celebratory brunch or any special occasion.

Berry Stuffed French Toast on plate


This Berry French Toast recipe is as delicious as it is easy to make. Once you’ve whipped together the cream cheese filling and added on the fresh berries, all you have to do is combine two pieces of bread and prepare them like regular French toast. The filling gives the toast a sweet, tangy, and indulgent flavor that you’re sure to love. 

Ingredients for Berry Stuffed French Toast in prep bowls

Stuffed French Toast is the perfect recipe to make for a birthday breakfast or serve for a holiday. The fresh berry filling makes it especially great for any celebration during the summer, since they give it an amazing, refreshing taste.

Of course, if you’re craving this dish and don’t want to wait for breakfast, you can always serve it up as breakfast for dinner. Kids always love to be surprised with one of their favorite dishes like Pancakes, Waffles, or French toast for dinner.

Bread slices for Berry Stuffed French Toast


There are so many toppings that you can try with this French Toast recipe. It would taste fantastic with maple syrup, powdered sugar, Whipped Cream, or Chocolate Sauce. You could also add to the fresh berry theme by topping the toast off with a Strawberry Topping or fresh blueberry sauce. 



  • Cream cheese mixture: Take the cream cheese out of the fridge in advance so that it has time to soften before starting the recipe. Then whisk together the brown sugar, ½ teaspoon cinnamon, and vanilla extract. This is super easy if you have a handheld mixer that you can use to whip the ingredients together quickly. 
  • Filling: Spread a layer of cream cheese over each slice of bread. Then add the berries to half of the slices of bread for the strawberry, blueberry cream cheese filling. Combine slices of brioche and press down gently so that you have 8 cream cheese sandwiches. 
  • Egg mixture: Add 1 cup milk, 4 eggs, the remaining ½ teaspoon cinnamon, and a dash of salt to a shallow dish. Whisk together until the custard is well combined. Before dipping the sandwiches, add butter (or cooking spray) to a large skillet or griddle and turn the heat to medium. Dip the sandwiches in the egg mixture to coat, and let them drip for a few seconds before placing them on the skillet or griddle. 
  • Cooking time: Cook each of the Stuffed French Toast pieces for 3-4 minutes on each side until golden brown. 

Collage of prep steps for Berry Stuffed French Toast


  • Bread: French toast tastes amazing with brioche, but you can also use any other kind of soft, thick-cut bread that you like. A sliced loaf of French bread, Italian bread, challah, or Texas Toast can all make delicious and fluffy French toast.
  • Berries: You can add other kinds of berries to this Mixed Berry French Toast. Raspberries, cherries, or blackberries are all delicious options. 
  • Jam: If you don’t have fresh berries, you can also spread the bread with your favorite kind of jam. Fresh raspberry, Strawberry, Blueberry Jam, or orange marmalade would taste great with the cream cheese filling. 

Berry Stuffed French Toast in serving dish



  • Serve: Don’t leave the stuffed French toast at room temperature for more than 2 hours.
  • Store: If you have leftovers, let them cool, and then put them in an airtight container to store in the fridge. They’ll stay good for up to 1 week.
  • Freeze: Carefully sealed, you can also freeze the Berry Stuffed French Toast for up to 3 months. When ready to serve, put the recipe in a 9×13 inch baking dish and pop them in the oven until warmed through.

Berry Stuffed French Toast with maple syrup being drizzled

Pin this recipe now to remember it later

Pin Recipe

Berry Stuffed French Toast

Berry Stuffed French Toast is an indulgent breakfast with thick-cut, golden brown, fluffy toast filled with cream cheese, blueberries, and strawberries.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 8 ounces cream cheese
  • 1/4 cup brown sugar , packed
  • 1 teaspoon cinnamon , divided
  • 1 teaspoon vanilla extract
  • 16 slices thick-cut brioche bread
  • 1 cup strawberries , diced
  • 1 cup blueberries , halved
  • 1 cup whole milk
  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter


  • In a large bowl whisk together cream cheese, brown sugar, ½ teaspoon cinnamon, and vanilla extract.
  • Spread over all the bread slices.
  • Add berries to half the bread.
  • Combine the sandwiches and press down gently.
  • In a shallow bowl add the milk, eggs, remaining ½ teaspoon cinnamon, and salt.
  • Add the butter to a large skillet or griddle on medium heat.
  • Dip the sandwiches on both sides into the egg/milk mixture and let drip for a few seconds.
  • Add to the butter and cook until golden brown, about 3-4 minutes on each side.


Calories: 476kcal | Carbohydrates: 57g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 731mg | Potassium: 402mg | Fiber: 4g | Sugar: 22g | Vitamin A: 706IU | Vitamin C: 17mg | Calcium: 242mg | Iron: 4mg

Berry Stuffed French Toast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Wonderful recipe. Perfect for the whole family, the picky eater and non picky eater. I didn’t use the brioche bread because I was looking for a recipe to go through a loaf of bread. It still came out delicious and everyone came back for seconds and wouldn’t have minded thirds. I used the left over egg mixture for scrambled eggs by adding 4 more eggs. I didn’t want any food to go to waste.