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Stuffed Gluten-Free French Toast

Prep time: 30 mins
Cook time: 45 mins
Calories: 588

This recipe was originally published in 2015.

This not-too-sweet French toast will make any breakfast feel like it’s a holiday. You can prepare it a day ahead and reheat just before eating. This recipe can be made with egg replacement; see below.

For Egg-Free French Toast,omit 2 eggs. Heat 1¼ cups milk (in the recipe) and stir in 2 tablespoons golden flax meal. Let cool. Add 1 teaspoon baking powder, stirring to combine. Add vanilla and salt and combine. Use this mixture in Step 5. Use Egg-Free Challah Bread or egg-free gluten-free bread of choice.

Each serving contains 588 calories, 22g total fat, 8g saturated fat, 0g trans fat, 222mg cholesterol, 487mg sodium, 85g carbohydrate, 5g fiber, 20g sugars, 14g protein, 51Est GL.

Food Editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (DaCapo Lifelong).

Yields 6 servings


  • 12 (½-inch thick) slices Challah Bread or gluten-free bread of choice
  • 2 tablespoons butter or dairy-free alternative, melted
  • Powdered sugar, for garnish, optional
  • Pure maple syrup
  • Berry Sauce (below)
  • 1¼ cups fresh or frozen raspberries or strawberries, more for garnish
  • 3 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 4 ounces low-fat cream cheese or dairy-free cream cheese, room temperature
  • 2 tablespoons packed brown sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon ground cinnamon
  • 1¼ cups milk of choice
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • Zest of 1 lemon


1Cut each slice of bread diagonally in even-size halves. Set aside.

2To make Berry Sauce, combine 1¼ cups berries, 3 tablespoons sugar and 2 teaspoons lemon juice in a small saucepan. Bring mixture to a slow simmer, stirring frequently. Cook until berries soften and create a sauce. Remove from heat and let cool.

3To make Cream Cheese Filling, beat cream cheese with brown sugar, lemon juice and cinnamon in a medium mixing bowl. Set aside.

4In a separate bowl, mix together milk, eggs, vanilla and salt. Beat to combine.

5Arrange half the bread slices in a single layer in a lightly greased 9x13-inch baking dish. Spread Cream Cheese Filling evenly over each slice. Top each with an equal amount of cooled Berry Sauce. Top with a second slice of bread. Gently pour milk mixture over the bread and let stand 15 minutes. Turn slices. Cover dish with plastic wrap and refrigerate 1 to 8 hours.

6When ready to bake, preheat oven to 375°F.

7Remove dish from the refrigerator and uncover. Turn sandwiches over one more time.

8To make Lemon Sugar, combine sugar and lemon zest in a small bowl. Brush

9top of each sandwich with 2 tablespoons melted butter and sprinkle Lemon Sugar over the top.

10Place dish in preheated oven and bake, uncovered, 40 to 45 minutes or until edges

11are golden. Let stand 10 minutes.

12Arrange stuffed French toast on a serving platter. Dust with powdered sugar, if desired, and garnish with fresh berries. Serve with warm maple syrup.

1 serving contains 588 calories, 22g total fat, 8g saturated fat, 0g trans fat, 222mg cholesterol, 487mg sodium, 85g carbohydrates, 5g fiber, 20g sugars, 14g protein.