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Stuffed Red, White, and Blue French Toast

This month’s edition of Secret Recipe Club (aka #SRC) found me perusing all sorts of tempting recipes from the young and vivacious Nicole, of I Am A Honey Bee.

When I found her recipe for Strawberry Almond Stuffed French Toast (which coincidentally Nicole had found over at Alice’s of Savory Sweet Life)  I was a “buzz” with excitement! Haha, get it? A “buzz”…. Sorry, I digress.

I’ve never made any sort of stuffed French toast before so reading through the recipe I knew this would be one that my son Adam, in particular, would really enjoy.

He’s the sweet tooth of the family so when you mix cream cheese with powdered sugar, well, it’s got his name written all over it!

This recipe is certainly not for the diet and health-conscious minds among us, but as an occasional treat (like a long holiday weekend), I say GO FOR IT!

I took many liberties with the original recipe and definitely put my own spin to Nicole and Alice’s version.

I made this French toast on a Friday night (who doesn’t love breakfast for dinner night?) and soon found myself elbow-deep in the planning and preparation of these stuffed little goodies and was kicking myself for not starting sooner in the day.  

Note to self (and whoever is reading this now), if you’re planning on making my version of Stuffed Red, White, and Blue French Toast, give yourself PLENTY of time. There is no doubt that this recipe is a labor of love, but is well worth every minute spent in making it!

Here is my recipe, along with some tips and tricks I surmised along the way to make the preparation of these lovely, overly stuffed yummies go without a hitch.  

My tips and tricks do add a good bit of time onto the preparation but if you take the time to plan it all out in advance, you’ll thank me later 🙂

Stuffed Red, White And Blue French Toast Recipe

Makes 10 servings     Preparation Time: Approximately 1 1/2 hours

1 pound loaf of Vienna Bread (sliced into 20  1″ slices)
1 – 11.5-ounce tub of whipped cream cheese
1 cup powdered sugar (plus additional for garnish)
1/4 cup of Greek yogurt
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
8 ounces of sliced strawberries
6 ounces of fresh blueberries
3 eggs plus 2 egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup milk
2 cups crushed corn flakes
9 tablespoons butter, divided
1/3 cup slivered almonds (for garnish)

-In a medium-size bowl, stir together the cream cheese, powdered sugar, yogurt, almond extract, and the cinnamon.
-Slather a good size portion of the cream cheese mixture onto one side of each of the sliced bread.
-Lay the cream cheese slathered bread onto a baking sheet, cream cheese side up.
-Top half of the cream cheese bread with an even layer of the fresh blueberries.
-Top the other half of the cream cheese bread with an even layer of the sliced strawberries.
-Place two of the cream cheese/fruit topped bread together (one blueberry and one strawberry) making sure the cream cheese is in the middle of the sandwich and press lightly to adhere to the two halves together.
-Continue making sandwiches until all the bread has been used.
-*TIP* Now place the sandwich trays in the freezer to firm up slightly (approximately 15-20 minutes).
-Meanwhile, in a shallow dish, whisk together the eggs, egg whites, milk, salt, and vanilla.
-In another shallow dish add the cornflake crumbs.
-Remove the sandwiches from the freezer and dip each sandwich (both sides) into the egg mixture and then into the cornflake crumb mixture, pressing the crumbs lightly into the sandwich.
-Continue with all the remaining sandwiches.
-*TIP* Time to place the sandwich trays, once again, into the freezer to firm (approximately 20-25 minutes).
-In a large skillet over medium-high heat, melt 2-3 tablespoons of butter and fry the sandwiches on each side until they’re a lovely golden brown.
-*TIP* Place the sandwiches on the trays as they’re complete and keep warm in a low oven (200 degrees) while you continue frying the remaining sandwiches.
-Top each sandwich with the slivered almonds and a light dusting of powdered sugar.
-Serve with some warmed maple and blueberry syrup.
-Enjoy the fruits of your labor with your family and friends ~ They’ll love you for it!!!

Until we eat again,


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Watermelon-Cucumber Salad

JJ - 84thand3rd

Tuesday 28th of May 2013

I adore breakfast for dinner, stuffed french toast and crunchy french toast - this sounds brilliant :) Good choice for SRC!


Tuesday 28th of May 2013

Such a deliciously beautiful site! I have never made stuffed french toast either...guess it's time I did! FANTABULOUS pick for SRC!!! :-)

nicole @ I am a Honey Bee

Monday 27th of May 2013

oh my gosh I love that you made these Red, White, and Blue with strawberries and blueberries!!! Adorable!!


Monday 27th of May 2013

Wow those are gorgeous! They look SO decadent and tasty - great SRC pick!!

Sarah E.

Monday 27th of May 2013

How festive :) It sounds amazing! Happy Reveal Day!