Strawberry & Banana Stuffed French Toast Recipe

Wow your loved ones with this sweet and fruit-filled breakfast treat!

21-30 Minutes


  • For the French Toast:
  • 12 slices Sara Lee® Artesano™ Maple & Brown Sugar Bread
  • 4 large eggs
  • ¾ cups milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Butter
  • For the Filling:
  • 8 ounces of cream cheese
  • 2 tablespoons of strawberry jam
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • ½ cup thinly sliced fresh strawberries
  • For Serving:
  • Pure maple syrup
  • Sliced bananas and strawberries
  • Whipped Cream


  1. Prepare the cream cheese filling: In a mixing bowl, beat together the cream cheese, jam, vanilla, and salt.
  2. Assemble the stuffed French toast: Spread 1 side of each of the 12 slices of bread with a layer of the cream cheese mixture, dividing it evenly between each.
  3. Arrange a layer of strawberry and banana slices on top of 6 of the slices.
  4. Lay the remaining 6 slices on top, cream-cheese side down, to create a French toast “sandwich.”
  5. In a shallow baking dish or bowl, whisk together the eggs, milk, cinnamon, and vanilla extract.
  6. To cook the French toast: Heat a large non-stick skillet or griddle over medium-low heat (about 350°F on an electric griddle). Melt butter in the skillet, or coat with nonstick spray. Working one or two at a time, dip each sandwich in egg mixture, turning it a few times to thoroughly coat.
  7. Lift up each sandwich and allow any excess mixture to drip off the bread and back into the bowl. Cook the sandwiches for 8 to 10 minutes, until golden on both sides and the custard is cooked through, gently flipping once halfway through. Keep the heat low and adjust as needed so that the French toast cooks and turns lightly crisp and golden on the outside but does not burn.