Cranberry and Cream Cheese Stuffed French Toast


6 pieces of Brioche, sliced 1″ thick

8 ounces Cream Cheese, softened

1/3 cup Cranberry Sauce

2 tablespoons Maple Syrup

1/2 teaspoon Vanilla Extract

2 Eggs

1 cup Whole Milk

1 teaspoon ground Cinnamon

1 pinch ground Nutmeg

1 tablespoon Butter

Maple Syrup, optional, for garnish

Powdered Sugar, optional, for garnish

Berries, optional, for garnish


Preheat oven to 350 degree Fahrenheit.

In a small bowl beat the cream cheese, cranberry sauce, 2 tablespoons maple syrup, and vanilla extract until completely combined. Set aside.

In a shallow dish, whisk together the eggs, milk, ground cinnamon, and nutmeg. Dredge each pice of brioche thoroughly on both sides in the batter. Let it soak up the batter for thirty seconds before adding to the skillet.

In a cast iron skillet, heat 1 tablespoon butter over medium-high heat. Cook each piece of toast for 2-3 minutes on both sides until golden brown. Place a generous amount of the cranberry cream cheese on one piece of toast and top with another piece. Place on a baking sheet and bake for 5-7 minutes. Cut in half before serving. Garnish with maple syrup, powdered sugar, and berries.


Photographed by Alli Shepherd.