I made Apple Cinnamon Stuffed French Toast that eats like apple pie for breakfast, so if you like sticky maple and buttery brioche you should keep scrolling right now.

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I’m obsessed with Apple Cinnamon Stuffed French Toast because it tastes like apple pie crashed into my weekend. I love the buttery bite of brioche, ripped slightly open to hold a gooey center and those caramelized cinnamon apples.

And the maple syrup pooling on the plate? Ridiculous.

It’s bold, sweet, messy, and totally worth skipping work for. I crave it for brunch, but I also eat it when I want something ridiculous for dinner.

This is one of my favorite Breakfast Recipes With Apples, simple, loud, and unapologetically indulgent. Bring napkins.

No regrets. Eat every last sticky, syrupy bite, honestly.

Ingredients

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Brioche or challah: soft bread that soaks up custard and stays pillowy, not soggy.
Cream cheese: tangy, creamy filling that makes each bite rich and slightly tart.
Maple syrup: sweetness and that unmistakable maple warmth; you’ll want extra for serving.
Vanilla extract: gives a cozy, warm hint that ties the custard together.
Eggs: make the custard set, add protein and that golden, custardy texture.
Whole milk: keeps the custard creamy and helps the bread soak evenly.
Heavy cream or extra milk: optional creaminess booster for extra luxurious custard.
Apples: crisp slices add freshness and a little bite against the soft toast.
Butter for apples: browns the apples, adds caramel notes and a silky mouthfeel.
Brown sugar: gives deep, molasses-like sweetness for caramelized apple flavor.
Cinnamon: warm spice that pairs perfectly with apples and maple.
Nutmeg: tiny pinch adds earthy warmth without being overpowering.
Salt: wakes up the flavors and balances the sweetness.
Powdered sugar: optional pretty dusting that adds a light, sweet finish.
Pure maple syrup for serving: finishing touch that makes it brunch-party worthy.

Ingredient Quantities

8 thick slices brioche or challah (about 1 inch thick)

8 oz cream cheese, softened (about 1 cup)

2 tablespoons maple syrup plus more for serving

1 teaspoon vanilla extract

4 large eggs

1/2 cup whole milk

2 tablespoons heavy cream or extra milk, optional

2 medium apples (Granny Smith or Honeycrisp), peeled, cored and thinly sliced

2 tablespoons unsalted butter (for apples) plus extra for cooking

2 tablespoons light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg or a generous pinch

Pinch of salt

Powdered sugar for dusting, optional

Pure maple syrup for serving

How to Make this

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1. Make the cinnamon apples: melt 2 tablespoons butter in a skillet over medium heat, add the sliced apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg and a pinch of salt; cook until apples are tender and slightly caramelized, about 6 to 8 minutes, then set aside to cool a little.

2. Mix the filling: beat together 8 oz softened cream cheese, 2 tablespoons maple syrup and 1 teaspoon vanilla until smooth; fold in a few spoonfuls of the cooled apples so the filling has bits of apple but is still spreadable.

3. Prepare the bread: cut a pocket or slit into the side of each of the 8 thick brioche slices, or if you prefer just make a sandwich by topping one slice with filling and pressing another slice on top.

4. Stuff the bread: spoon about 2 tablespoons of the cream cheese apple mixture into each pocket or between slices, pressing gently so it stays inside; wipe any excess filling from the edges to help seal.

5. Make the custard: whisk together 4 large eggs, 1/2 cup whole milk, and if you want richer custard add 2 tablespoons heavy cream or extra milk; add a pinch of salt and a little extra vanilla if you like.

6. Dip the stuffed slices: soak each stuffed slice in the egg mixture for about 20 to 30 seconds per side, letting the custard soak in but not so long that the bread falls apart.

7. Cook the French toast: heat a large skillet or griddle over medium-low to medium heat and add a little butter; cook the soaked slices until golden brown and set, about 3 to 4 minutes per side, turning carefully so the filling doesn’t leak.

8. Keep warm and finish in batches: if making many, keep finished pieces on a baking sheet in a 200 F oven while you cook the rest so they stay warm and soft.

9. Serve: dust with powdered sugar if desired, drizzle with pure maple syrup and spoon any leftover warmed cinnamon apples on top; extra butter on the pan helps get a crisp, buttery crust if you like it that way.

10. Tips: use thick 1 inch brioche or challah so they hold the filling, cool the apples before stuffing so the cream cheese doesn’t melt out, and cook on medium heat so custard cooks through without burning the outside.

Equipment Needed

1. Large nonstick or cast iron skillet or griddle
2. Mixing bowls (one for custard, one for filling)
3. Hand whisk or fork
4. Soft spatula or silicone turner
5. Sharp knife and cutting board
6. Measuring cups and spoons
7. Spoon or small scoop for stuffing
8. Baking sheet and wire rack (to keep finished pieces warm in a 200 F oven)

FAQ

Q: Can I make the stuffed french toast ahead of time?

A: Yes. Assemble the cream cheese and apple stuffed slices and wrap them tightly in plastic wrap, then refrigerate up to 24 hours. For best texture, cook them the morning of, but you can also bake at 350°F for 10 to 12 minutes to warm through if you want hands off before serving.

Q: What bread works best if I don't have brioche or challah?

A: Use any thick, soft, slightly sweet loaf like Texas toast or a day old sandwich loaf. Avoid thin sliced or crusty artisan breads cause they won't hold the filling or absorb the custard right.

Q: How do I prevent the toast from getting soggy or falling apart?

A: Don't over soak each slice in the egg mixture, five to ten seconds per side is enough for 1 inch bread. Press the filling gently so it sticks, and cook over medium heat with enough butter so the surface browns before the custard overcooks. Also a quick rest on a wire rack after cooking helps keep crisp.

Q: Can I use a different fruit or make this dairy free?

A: Sure. Try pears, peaches, or berries instead of apples. For dairy free swap cream cheese with a plant based spread and use a non dairy milk and vegan butter. Flavor will be slightly different but still tasty.

Q: My apples release a lot of juice, how do I stop the filling from getting wet?

A: Cook the apples until most of the liquid evaporates and they start to caramelize, about 6 to 8 minutes. Stir frequently and let them cool a bit before stuffing. If they still seem wet, drain on paper towels for a minute.

Q: Any tips for crisp, evenly browned french toast?

A: Use a heavy skillet or cast iron for even heat, medium to medium low temp, and don't crowd the pan. Add butter right before each batch and give the pan a second to reheat. If slices brown too fast turn heat down a bit so the custard cooks through without burning the outside.

Apple Stuffed French Toast Recipe Substitutions and Variations

Bread (8 thick slices brioche or challah): Use thick-cut sourdough or Texas toast. Sourdough gives a tangy contrast to the sweet filling, Texas toast soaks up custard great if you want a more pillowy bite.
Cream cheese (8 oz): Swap with mascarpone or ricotta. Mascarpone is richer and silkier, ricotta is lighter and a bit grainy but still tasty if you want less richness.
Apples (2 medium Granny Smith or Honeycrisp): Try pears or sliced peaches if in season. Pears stay firm when cooked and give a mellow sweetness, peaches add a summery jammy flavor.
Whole milk / heavy cream (1/2 cup + optional 2 tbsp): Use half and half or unsweetened almond milk. Half and half makes the custard richer, almond milk keeps it lighter and works fine if you need dairy-free.

Pro Tips

1. Let the cooked apples cool almost completely before you stuff them into the cream cheese, otherwise the cheese will get runny and squeeze out when you cook the toast. If you’re impatient, spread the filling, then pop the slices in the fridge for 10 minutes to firm up.

2. Don’t soak the bread like it’s a sponge, 20 to 30 seconds per side is plenty for 1 inch brioche. If it feels soggy, your pan is too hot or you left it in the custard too long, and it’ll fall apart while cooking.

3. Cook low and steady, not fast and furious. Medium low heat gives you golden crust and a cooked through custard without burning the outside. Add a little extra butter to the pan right before each batch for a crisp, buttery edge if you like that.

4. Use a small offset spatula or the back of a spoon to press the seams gently after stuffing and wipe away any stray filling. Sealing the edges helps prevent leaks and makes flipping way less stressful.

Apple Stuffed French Toast Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Apple Cinnamon Stuffed French Toast that eats like apple pie for breakfast, so if you like sticky maple and buttery brioche you should keep scrolling right now.

Servings

servings

Calories

820

kcal

Equipment: 1. Large nonstick or cast iron skillet or griddle
2. Mixing bowls (one for custard, one for filling)
3. Hand whisk or fork
4. Soft spatula or silicone turner
5. Sharp knife and cutting board
6. Measuring cups and spoons
7. Spoon or small scoop for stuffing
8. Baking sheet and wire rack (to keep finished pieces warm in a 200 F oven)

Ingredients

8 thick slices brioche or challah (about 1 inch thick)
8 oz cream cheese, softened (about 1 cup)
2 tablespoons maple syrup plus more for serving
1 teaspoon vanilla extract
4 large eggs
1/2 cup whole milk
2 tablespoons heavy cream or extra milk, optional
2 medium apples (Granny Smith or Honeycrisp), peeled, cored and thinly sliced
2 tablespoons unsalted butter (for apples) plus extra for cooking
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or a generous pinch
Pinch of salt
Powdered sugar for dusting, optional
Pure maple syrup for serving

Directions

Make the cinnamon apples: melt 2 tablespoons butter in a skillet over medium heat, add the sliced apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg and a pinch of salt; cook until apples are tender and slightly caramelized, about 6 to 8 minutes, then set aside to cool a little.
Mix the filling: beat together 8 oz softened cream cheese, 2 tablespoons maple syrup and 1 teaspoon vanilla until smooth; fold in a few spoonfuls of the cooled apples so the filling has bits of apple but is still spreadable.
Prepare the bread: cut a pocket or slit into the side of each of the 8 thick brioche slices, or if you prefer just make a sandwich by topping one slice with filling and pressing another slice on top.
Stuff the bread: spoon about 2 tablespoons of the cream cheese apple mixture into each pocket or between slices, pressing gently so it stays inside; wipe any excess filling from the edges to help seal.
Make the custard: whisk together 4 large eggs, 1/2 cup whole milk, and if you want richer custard add 2 tablespoons heavy cream or extra milk; add a pinch of salt and a little extra vanilla if you like.
Dip the stuffed slices: soak each stuffed slice in the egg mixture for about 20 to 30 seconds per side, letting the custard soak in but not so long that the bread falls apart.
Cook the French toast: heat a large skillet or griddle over medium-low to medium heat and add a little butter; cook the soaked slices until golden brown and set, about 3 to 4 minutes per side, turning carefully so the filling doesn't leak.
Keep warm and finish in batches: if making many, keep finished pieces on a baking sheet in a 200 F oven while you cook the rest so they stay warm and soft.
Serve: dust with powdered sugar if desired, drizzle with pure maple syrup and spoon any leftover warmed cinnamon apples on top; extra butter on the pan helps get a crisp, buttery crust if you like it that way.
Tips: use thick 1 inch brioche or challah so they hold the filling, cool the apples before stuffing so the cream cheese doesn't melt out, and cook on medium heat so custard cooks through without burning the outside.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.