After Thanksgiving, who else has a surplus of Cranberry Sauce, what do you do with it?? Cranberry Stuffed French Toast, that’s what. I like to freeze my extra cranberry sauce after Thanksgiving and use it to make this for Christmas Brunch.
We love the traditional strawberry stuffed french toast and make it every year for Christmas brunch but we just found a contender. I had so much Pomegranate and Rosemary Cranberry Sauce left over from thanksgiving that I had to create something with it and French Toast came to mind. Every year I make a stuffed French Toast for Christmas Morning; raspberry, strawberry, even blueberry has been used in the past.
But now, I think this is the one and only. I used a little bit of sour cream to counter balance the sweetness of the stuffing which I think worked beautifully. I always feel like French Toast is a bit dry and flavorless but this is French Toast of steroids, you’ll never want it any other way again.
Cranberry Stuffed French Toast
The perfect Christmas morning breakfast that is festive, fun and absolutely delicious. Your family will love this recipe just as much as mine does!
- 8 ounces Cream Cheese, softened
- 1/4 cup Sour Cream
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Cranberry Sauce
- 1 loaf French Bread, sliced 1 inch thick
- 3 whole Eggs
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- Step 1 Using a hand mixer or stand mixer with whisk attachment. Add softened cream cheese, sour cream, powdered sugar and vanilla extract. Beat until smooth and combined. Use a spatula and fold in Cranberry Sauce, set filling aside.
- Step 2 In a large shallow pan add eggs, milk, vanilla extract and ground cinnamon. Whisk together until combined.
- Step 3 Cut an incision into the middle of your inch thick French bread slices. Use a spatula to spread in the pocket a generous portion of filling, repeat until all slices are stuffed.
- Step 4 Spray a large pan or griddle with cooking spray and heat to medium high.
- Step 5 Dip stuffed French bread into the egg mixture, coating both sides. Place French toast in the pan and cook each side until golden brown, about 2-4 minutes per side.
- Step 6 Serve immediately with sprinkled powdered sugar and plenty of good maple syrup. Enjoy!
Good French Toast always starts with a good French bread. I typically look in my bakery section of my local grocery store and try to get one that is a day old. Just like bread crumbs or stuffing, the staler the better.
I call this the “Mixture of Beauty”, it’s very Jackson Pollock. Cream cheese, sour cream, powdered sugar and vanilla extract.
Mix it together until combined.
Fold in your sauce.
Now we stuff.
Cut your French Bread Loaf into 1 inch slices. Then in the middle make an incision to spread the filling inside of the bread.
Don’t cut all the way through the bread, just create a pocket.
Now use a spatula to spread the filling inside the pocket.
You put your hand upon my hip, when you dip, I dip, we dip.
Coat stuffed French toast in egg mixture.
Cook that stuffed toast until it’s golden brown.
Serve immediately with powdered sugar and plenty of maple syrup.
Savor and Enjoy!