Apple Stuffed French Toast Recipe

I made Apple Cinnamon Stuffed French Toast that tastes exactly like apple pie for breakfast and I’m not sorry.

I’m obsessed with Apple Cinnamon Stuffed French Toast because it tastes like apple pie, but louder and breakfast-y. I love how the soft brioche bread soaks up vanilla-scented custard until it’s plush and almost sinful.

And those cinnamon apples? They sing with a little tang and soft bite.

I crave the sticky gloss of pure maple syrup pooling on the plate. Filled French Toast feels like me being extra, not apologetic, and I adore that.

This is the kind of Sweet Breakfast Toast I want any morning, brunch, or even late-night cheat night. Seriously, no regrets.

Eat it with abandon.

Ingredients

• Brioche: rich, pillowy bread that soaks up custard nicely.
• Apples: tart crunch that cuts the sweet richness.
• Butter: gives a silky, caramelized pan finish.
• Brown sugar: warm molassesy sweetness for the apples.
• Cinnamon: cozy spice, smells like fall instantly.
• Nutmeg: subtle warm twang, use sparingly.
• Lemon juice: brightens and keeps apples from browning.
• Cream cheese: tangy, creamy center that makes it fancy.
• Granulated sugar: wakes up the cream cheese just right.
• Vanilla extract: sweet aroma, ties flavors together gently.
• Eggs: the custard backbone, makes it custardy and set.
• Milk: softens the custard, makes slices tender.
• Salt: tiny hint that balances the sweetness.
• Maple syrup: sticky, warm sweetness for finishing bites.
• Powdered sugar: optional pretty dusting, classic breakfast look.
• Cooking spray: handy to prevent sticking, low fuss.

Ingredient Quantities

• 8 slices brioche bread, about 1 inch thick
• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored and thinly sliced
• 2 tablespoons unsalted butter, plus extra for skillet
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon, plus extra for dusting
• 1/8 teaspoon ground nutmeg (optional)
• 1 teaspoon lemon juice
• 4 ounces cream cheese, softened (about 1/2 cup)
• 1 tablespoon granulated sugar (to sweeten the cream cheese)
• 1 teaspoon vanilla extract, divided
• 4 large eggs
• 1 cup whole milk (or 3/4 cup milk + 1/4 cup heavy cream for richer custard)
• 1/4 teaspoon kosher salt
• Pure maple syrup, for serving (about 1/2 to 3/4 cup)
• Powdered sugar, for dusting (optional)
• Cooking spray or a little vegetable oil (optional, to prevent sticking)

How to Make this

1. Make the cinnamon apples: melt 2 tablespoons unsalted butter in a skillet over medium heat, add 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon nutmeg if using, and 1 teaspoon lemon juice; toss in the 2 peeled, cored and thinly sliced apples and cook 6 to 8 minutes until apples are tender and glossy; set aside to cool a bit.

2. Whip the cream cheese filling: in a small bowl beat 4 ounces softened cream cheese with 1 tablespoon granulated sugar and 1/2 teaspoon vanilla extract until smooth and spreadable.

3. Prepare the brioche: lay out 8 slices brioche, about 1 inch thick; spread about 2 tablespoons of the sweetened cream cheese on 4 slices, divide the warm cinnamon apples among those 4, then top with the remaining 4 slices to make 4 sandwiches; press edges gently so they hold.

4. Make the custard: whisk together 4 large eggs, 1 cup whole milk (or 3/4 cup milk + 1/4 cup heavy cream for richer custard), 1/4 teaspoon kosher salt and the remaining 1/2 teaspoon vanilla extract in a shallow dish wide enough to fit a sandwich.

5. Soak the sandwiches: working one at a time, dip each sandwich into the custard and let soak 20 to 30 seconds per side, pressing down so custard soaks into the bread but not so long it falls apart.

6. Heat the pan: place a large skillet or griddle over medium to medium-low heat and add a little butter and/or a spray of cooking spray or a teaspoon of vegetable oil to prevent sticking; you dont want it smoking.

7. Cook the french toast: add the soaked sandwiches to the skillet and cook 3 to 4 minutes per side until deep golden brown and cooked through, lowering heat if they brown too fast; press gently with a spatula to help heat the filling evenly.

8. Keep warm and finish: if making multiple batches, keep cooked slices on a baking sheet in a 200°F oven while you finish the rest so everything stays warm.

9. Serve: plate the apple stuffed french toast, drizzle with pure maple syrup (about 1/2 to 3/4 cup total for serving), dust with powdered sugar and a sprinkle of extra cinnamon if you like.

10. Tips and hacks: use firm brioche for less sogginess, warm the apples so they melt into the cream cheese a bit, dont over-soak the bread or it will fall apart, and cook lower and slower if your filling is still cold so the center heats through without burning the outside.

Equipment Needed

1. Large skillet or griddle (nonstick or cast iron)
2. Mixing bowls (one small for cream cheese, one shallow wide dish for custard)
3. Whisk
4. Spatula or turner (sturdy, heatproof)
5. Chef’s knife and cutting board (for peeling, coring and slicing apples)
6. Measuring cups and spoons
7. Baking sheet or rimmed pan (to keep finished sandwiches warm in the oven)
8. Small bowl and hand mixer or sturdy fork (to beat softened cream cheese smooth)
9. Pastry brush or spoon (to press custard into bread and spread fillings)

FAQ

Apple Stuffed French Toast Recipe Substitutions and Variations

• Apples: swap Granny Smith or Honeycrisp for Fuji or Gala if you want it sweeter, or use pear slices for a softer, milder filling — they hold up well when cooked.
• Brioche bread: use challah or thick-cut sourdough instead; challah gives a similar eggy richness, sourdough adds a tang and soaks up custard nicely.
• Cream cheese: replace with mascarpone for a silkier, richer filling, or ricotta (drained) for a lighter, slightly grainy texture that still tastes great.
• Whole milk: use 3/4 cup milk plus 1/4 cup heavy cream for extra richness, or swap for oat milk or almond milk for a dairy-free option — use full fat plant milks for best texture.

Pro Tips

1) Don’t over-soak the sandwiches. 20 to 30 seconds per side is usually enough; if the bread feels too soft, it’ll fall apart when you flip. If your brioche is very fresh or thin, trim soak time down to 10 to 15 seconds.

2) Warm the apples and cool briefly before assembling. Hot apples will melt the cream cheese too fast and make a runny mess, but slightly warm apples meld into the filling and taste way better than totally cold ones.

3) Cook low and slow. Use medium-low heat and give each sandwich time so the center gets hot without burning the outside. If the outsides brown too fast, lower the heat and cover the pan for a minute to help heat through.

4) Stabilize the sandwiches for easier handling. Press edges gently, then chill the assembled sandwiches for 10 to 15 minutes or pop them in the freezer for 5 minutes before dipping. They hold together better and soak more evenly.