Stuffed French Toast

French toast stuffed with sweet cinnamon-spiced cream cheese and apricot preserves is the perfect brunch dish to greet your family on a weekend morning.
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: Makes 8 servings
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Ingredients

1 tub (8 ounces) whipped cream cheese

1 tablespoon brown sugar

3 teaspoons McCormick® Cinnamon, Ground, divided

1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided

16 slices Italian bread (1/2-inch thick)

1/2 cup apricot preserves or jam

5 eggs

1 cup milk

2 tablespoons butter, divided

Directions

  1. 1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
  2. 2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
  3. 3. Melt 1 tablespoon of the butter in large nonstick skillet or griddle on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.

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