Recipe courtesy of Sean Connolly

Stuffed French Toast

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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2 eggs

1 cup milk

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract


1 1/2 cups cream cheese

1/4 cup dark chocolate chips

1/2 cup medium-diced banana

1/8 cup orange juice

1/4 cup sugar

1 teaspoon pure vanilla extract


1 cup sugar

1 cup water

3 cinnamon sticks

Butter, as needed

4 (2-inch thick) pieces challah bread

Vanilla ice cream, for serving, optional

Fresh berries, for serving, optional


  1. Batter:
  2. Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.
  3. Filling:
  4. Fold all ingredients together in a bowl until well incorporated but not completely smooth.
  5. Syrup:
  6. Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.
  7. French Toast:
  8. Preheat oven to 350 degrees F.
  9. Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
  10. Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.