Cream cheese French toast

    9 hours

    This breakfast/brunch dish takes a little while to make, but the results are really worth it. Bread is stuffed with mozzarella, ricotta, cream cheese and apricot jam, soaked in eggy milk and pan-fried to perfection. Serve with the warmed peaches and apricot syrup, if desired.

    3 people made this

    Serves: 8 

    • 90g grated mozzarella cheese
    • 115g cream cheese, softened
    • 1 tablespoon ricotta cheese
    • 3 tablespoons apricot jam
    • 8 (5cm thick) slices French bread
    • 2 eggs, lightly beaten
    • 120ml milk
    • 30g cornflakes cereal, broken into crumbs
    • 30g unsalted butter
    • 475ml apricot juice
    • 50g unsalted butter
    • 2 tablespoons caster sugar
    • 2 teaspoons ground ginger
    • 350g sliced fresh peaches
    • 4 tablespoons icing sugar for dusting

    Prep:30min  ›  Cook:30min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

    1. The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside
    2. In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 23x33cm or similar sized baking dish. Cover and chill 8 hours or overnight.
    3. The next morning: Preheat oven to 200 C / Gas 6. Pour apricot juice into a small saucepan and simmer over medium heat. Stir in sugar and cornflour; cook until thickened.
    4. Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 30g butter in a large frying pan over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased baking dish. Bake at 200 C / Gas 6 for 15 minutes.
    5. In a medium frying pan, heat 50g butter, 2 tablespoons sugar and ginger over medium heat. Add peaches and cook for 3 minutes.
    6. Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with icing sugar. Serve with apricot syrup.

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    Reviews in English (3)


    I tried this recipe as-is the first time, and found it to be a little too sweet for my taste. So, I used fresh blueberries in place of the preserves and opted not to top it off with anything more than a dusting of powdered sugar and a little dollop of fresh whipped cream. The fresh fruit toned down the sweetness and was a really nice contrast to the cheese filling. This was a fun dish to make and I think the possibilities are endless, as far as the fillings and toppings go! Thanks!  -  02 Apr 2003  (Review from Allrecipes US | Canada)


    yummy lol I want to try it  -  10 Sep 2018  (Review from Allrecipes US | Canada)


    So Yummy!! Could not bring myself to use mozzarella cheese so I used Queso Fresco. Worked Fabulous! I added a dash of vanilla and powdered sugar. My DD doesn't like hot fruit and pastry/bread types together so we added chocolate chips. Cheese n chocolate all in one was a winning combo! How do you satisfy a house full of Hungry teenagers?? Serve stuffed french toast for Dinner!! Thank You Renee Keeper!  -  28 Apr 2013  (Review from Allrecipes US | Canada)