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Stuffed French Toast – 8 Servings


1 pound loaf challah or brioche bread, unsliced
8 ounces reduced fat cream cheese, room temperature
1/4 cup strawberry preserves (not jelly)
6 large eggs, lightly beaten
1-1/2 cups half-&-half
1 teaspoon vanilla
4 teaspoons unsalted butter, divided


Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long side of each piece, about 3/4 of the way through. (Use a serrated knife).Combine cream cheese and preserves thoroughly. Stuff each pocket with about 2 tablespoons filling, then pat pocket flat with your fingers.Preheat Cuisinart™ Electric Skillet to 300°F.Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13-inch baking pan. Soak 4 filled slices of bread for at least 10 minutes, turning several times. (Let the remaining 4 slices soak in the batter while the first batch cooks.) Melt 2 teaspoons butter in the Skillet and cook 4 slices at a time, for about 6 to 8 minutes a side, or until nicely browned. Remove and keep warm on a rack in a 200°F oven. Melt the remaining 2 teaspoons butter and cook second batch.Serve with maple syrup, raspberry syrup or powdered sugar.

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Makes 8 servings

Nutritional Information
Per Serving

Nutritional information per serving: Calories 360 (44% from fat) • carb. 38g • pro. 12g • fat 17g • sat. fat 9g • chol. 141mg • sod. 485mg • calc. 153mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Electric Skillet

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