Indulge in a decadent fusion of rich brioche and cream cheese meets a heavenly cinnamon swirl pressed between two thick slices. This ingenious creation transforms breakfast into a celebration with layers of smooth and spicy sweetness, elevated with velvety custard and golden crispness for a truly unforgettable culinary experience indeed.

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I made this cinnamon roll stuffed brioche french toast and it quickly became one of my favorites for pancake day if pancakes aren’t your thing. I use a loaf of brioche sliced thickly which helps it soak up a rich custard made with 4 large eggs, 1 cup whole milk, and 1/2 cup heavy cream.

I mix in 1 teaspoon vanilla extract, 2 tablespoons granulated sugar and a pinch of salt to give it a smooth base that balances the flavors perfectly. The filling is a heavenly combination of 8 oz cream cheese softened with 1/2 cup powdered sugar.

I also blend in 1/4 cup unsalted butter with 2 teaspoons ground cinnamon and 1/3 cup brown sugar to mimic the taste of a cinnamon roll. I like to serve it with a simple French toast icing.

This recipe is a fun twist on typical french toast and offers a decent amount of protein and calcium while keeping the sweetness in check.

Why I Like this Recipe

I love this recipe because first, I just cant get enough of the brioche—it’s thick and super soft, and when you layer that tangy cream cheese with the cinnamon swirl, it makes every bite amazing. Second, the egg mixture is rich and custardy, kind of giving you that warm, breakfast hug that makes mornings way better. Third, I love that it’s fun to make even though it sounds fancy; sometimes I mess up a bit but it still turns out delicious. And lastly, if pancakes arent really my thing, this french toast recipe becomes my go-to pancake day hack, because its a cool twist that always leaves me smiling.

Ingredients

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Brioche: rich, buttery bread providing soft carbs and energy, though lacks fiber naturally.
Eggs: excellent protein source with vitamins, help set custard and add richness.
Whole Milk: provides calcium and creamy texture, balanced flavor enhancing dish’s moistness.
Heavy Cream: contributes extra fat for luxuriously smooth mouthfeel and decadence in every bite.
Cream Cheese: tangy, soft and creamy; lifts flavor with slight citrus and smooth filling consistency.
Cinnamon & Sugar Butter: mix warm spices with caramel sweetness for an irresistible swirl.
Vanilla Extract: enhances flavors with a subtle sweet aroma, rounding out the custard taste.

Ingredient Quantities

1 loaf of brioche, sliced thickly (about 1 inch per slice)

4 large eggs

1 cup of whole milk

1/2 cup heavy cream

1 teaspoon vanilla extract

2 tablespoons granulated sugar

A pinch of salt

1/3 cup unsalted butter, melted (plus a little extra for the pan)

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup unsalted butter, softened (for the cinnamon swirl)

2 teaspoons ground cinnamon

1/3 cup brown sugar

How to Make this

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1. Preheat your skillet to medium heat and in a big bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, granulated sugar and a pinch of salt.

2. In a separate bowl, mix the softened cream cheese with the powdered sugar until it gets smooth and creamy.

3. For the cinnamon swirl, blend the softened butter, ground cinnamon and brown sugar in another small bowl.

4. Take your thick brioche slices and spread a good layer of the cream cheese mixture on one side.

5. Drizzle or spread the cinnamon mixture over the cream cheese on each slice.

6. Sandwich two slices together so the filling is in the middle.

7. Dip each stuffed sandwich in the egg mixture so that both sides get a nice coat.

8. Heat a little extra butter in the pan and cook the dipped sandwiches until they are golden brown and a bit crispy, about 3-4 minutes per side.

9. Once cooked, transfer them to a plate and let them cool for a minute before serving.

10. Enjoy your delicious cinnamon roll stuffed brioche french toast warm, and feel free to dust over a bit more powdered sugar if you like.

Equipment Needed

1. A large bowl for whisking together the eggs, whole milk, heavy cream, vanilla extract, granulated sugar and salt.
2. A medium bowl for blending the softened cream cheese with the powdered sugar.
3. A small bowl for mixing the softened butter, ground cinnamon and brown sugar for the swirl.
4. A whisk for mixing the egg and milk mixture.
5. A butter knife or spatula for spreading the cream cheese mixture onto the brioche.
6. A skillet or frying pan for cooking the dipped sandwiches.
7. A spatula or tongs for flipping the sandwiches as they cook.
8. A plate for transferring and serving the finished French toast.

FAQ

Q: Can I prep parts of this recipe ahead of time?

A: Yup, you can mix up the cream cheese filling and even whisk the egg mixture a day ahead. Just keep them in separate containers in the fridge.

Q: What if I dont have heavy cream?

A: No worries, you can swap heavy cream for more whole milk. It might not be as rich but it still tastes great.

Q: How do I keep the cinnamon swirl from leaking out?

A: Make sure you spread the butter, brown sugar, and cinnamon mix evenly and roll the brioche tightly. It helps a lot.

Q: What type of pan should I use?

A: A nonstick skillet or a cast iron pan works best. Just butter it well enough so it doesn’t stick when cooking.

Q: How do I reheat leftovers without messing up the texture?

A: I usually pop them in a toaster oven or regular oven at 350°F for around 10 minutes. This keeps them crispy on the outside and soft on the inside.

CINNAMON ROLL STUFFED BRIOCHE FRENCH TOAST Recipe Substitutions and Variations

If you cant find brioche, try using challah or even pain de mie for a soft and slightly sweet flavor.
You can swap heavy cream with half-and-half or mix whole milk with a bit of melted butter to get that rich texture on a budget.
Instead of cream cheese, mascarpone or a well-drained ricotta can give you a similar creamy feel.
If you dont have powdered sugar, blending granulated sugar in a blender for a few seconds could work as a substitute.

Pro Tips

1. Try using bread that’s a day or two old. It soaks up the egg mixture better without falling apart when cooking, so its texture turns out just right.
2. Make sure your egg mixture is well-mixed and the brioche slices get a good soak but don’t overdo it. Too much time in the custard can leave the bread falling apart.
3. Heat your pan on a steady medium heat so the outside gets golden while the middle stays soft. If your pan is too hot, the bread might burn on one side before the inside cooks through.
4. Mix the cream cheese until its extra smooth, and don’t rush it. Taking a little extra time on that step really makes a difference in how the flavors blend together.