Stuffed French Toast I Recipe -
Stuffed French Toast I Recipe
  • READY IN 20 mins

Stuffed French Toast I

Recipe by  

"Serve warm with a dollop of orange marmalade on the top and a good cup of coffee. Even though orange marmalade isn't a particularly popular preserve in my area of the country, it really makes this special. You can replace the liqueur with any flavored liquid non-dairy coffee creamer."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Slice the French bread on a slant, giving each side of the slice a nice surface area. Slice the brick of cream cheese into 1/2 inch thick slices. Make a slit in each slice of French bread through the crust to form a pocket. Place a slice of cream cheese in each pocket; set aside.
  2. In a small bowl, beat together eggs, Irish cream liqueur, cinnamon and nutmeg.
  3. Melt butter in a griddle or frying pan over medium-low heat. Briefly dip the bread slices in the egg mixture and place on the griddle. Brown on both sides and serve warm with a dollop of orange marmalade on top.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2003

This was delicious!! I made this for my family and everybody came back for seconds. I made a couple slight variations. Instead of making a slit in one slice, I just put some cream cheese between two slices of french bread. I figured that, that would be easier and it turned out great. Instead of using orange marmalade, I used frozen strawberries in sugar and a bit of powdered sugar. I have already been asked to make this again!! Definitely a crowd pleaser!

Most Helpful Critical Review
Oct 15, 2004

This was edible but very disappointing. I could barely taste the Irish Cream (I used Bailey's) and even after adding more cinnamon and nutmeg it just tasted very bland. I cut way back on the cream cheese and it still seemed like too much. My boyfriend tried one bite and refused to eat anymore. Maybe a more experienced cook can figure out how to salvage this recipe, but I will keep looking for a better one.

Dec 06, 2002

This was delicious. I recommend spreading the cream cheese out, just for uniformity, and adding a spoonful of strawberry jam (microwaved, to make spreading easier). Also, the recipe called for vanilla, but I did not see it in the steps? I added it to the egg mixture, and that worked great. Thanks!

Oct 07, 2005

Absolutely wonderful! Be careful not to stuff too much cream cheese in there, but, this was absolutely excellent. And the marmalade was a nice touch, do try it even if you're skeptical. You'll need a bit more butter to cook them in....this one goes straight into the recipe box permanently!

Feb 10, 2004

I adapted this to a moderately low-carb recipe with good results. I used Nature's Own wheat and fiber bread and just spread the cream cheese on one slice, sandwiching it between another. It held together just fine. When it was done, I served it with tons of butter and a little sugar-free syrup. Probably sounds gross to those of you not doing low-carb, but I really found it delicious! The french toast tasted like regular french toast, and the warm, melted cream cheese made it wonderful! Also very easy to make.

Apr 14, 2004

I made this Easter Morning, and my family couldn't get enough! I used Coffee Mate Irish Cream non-diary creamer, and thought it had a wonderful taste. I would definately recommend this receipe.

Aug 06, 2004

Really good. better with maple syrup then marmalade though.

Jan 01, 2004

I'm giving this only three stars because it wasn't as good as it sounded, and considering how fattening it is it should have been better! First of all, prep was a pain. I had a hard time slicing the bread just right, and an even harder time fitting the cream cheese in the pockets. Second of all, I just wasn't impressed with the flavor. It was kind of bland. Now, I will admit that I didn't use liqueur because the thought of it at 8:00 in the morning made me sick so I used french vanilla creamer instead (like the submitter suggests). I have used creamer when making french toast before and it always makes it excellent. Not this time. I also ran out of egg mixture before coating all of the slices but had extra cream cheese. Also, needed twice as much butter. But, I will say that the orange marmalade was great, it was the only part of this dish I really liked. Also, here's a tip I learned: Use clarified butter to cook the french toast in, that way it won't burn. Melt your butter beforehand and as it cools, skim off the white cloudy part with a spoon and use only the clear yellow butter remaining. Thanks for sharing but I really doubt I will bother to make it again.


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  • Calories
  • 614 kcal
  • 31%
  • Carbohydrates
  • 72.1 g
  • 23%
  • Cholesterol
  • 210 mg
  • 70%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 817 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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