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Stuffed French Toast


Yield: 48 servings, two stuffed French toast slices each

Trial recipe

Full recipe

For 1 serving:

For 12 servings:






White bread slices, 1 inch thick 2 each 96 each
Honey Pecan Cream Cheese Spread 1 oz. 2 Tbsp. 3 lb. 1-1/2 qt.
Eggs 2 each 8 doz.
Milk 4 oz. [125 g] 1/2 cup [125 mL] 12 lb. [5.4 kg] 1-1/2 gal. [6 L]
Cinnamon sugar 1/4 tsp. [1 mL] 2 oz. [60 g] 1/4 cup [50 mL]
Maple syrup



CUT a pocket in side of each bread slice, being careful to not cut all the way through bread. Fill each pocket with 1 Tbsp. (15 mL) Honey Pecan Cream Cheese Spread.

BEAT eggs, milk and cinnamon sugar with wire whisk until well blended.

POUR egg mixture, in batches, into shallow dish. Dip bread in egg mixture, turning to evenly moisten both sides. Place on hot griddle; cook until golden brown on both sides, turning over halfway through cooking time. Serve with the syrup.

Make Ahead:

Egg mixture can be stored in refrigerator up to 24 hours before using as directed.