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Cream Cheese Stuffed French Toast with Pomegranate

Cream Cheese Stuffed French Toast with Pomegranate

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Creative Culinary


For the French Toast:

  • 2 eggs
  • 1 tsp sugar
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • Butter for frying
  • 4 slices of day old bread; for this I sliced a Challah loaf but I use French bread and in a pinch my regular sandwich bread.

For the Cream Cheese Filling:

  • 8 oz of cream cheese softened at room temperature
  • 2-4 Tbsp of milk or half and half
  • 3 Tbsp of powdered sugar
  • ¼ tsp vanilla

To assemble the French Toast:

  • Powdered sugar
  • 1 pomegranate arils removed
  • Pomegranate Grenadine syrup


To Make the French Toast:

  • Combine eggs, sugar, vanilla and cinnamon together and beat until combined (I use my immersion blender in a tall jar).
  • Melt a dab of butter in a large skillet over medium heat; don't be stingy with the butter!
  • Pour the French Toast mixture onto a large flat plate with a rim to contain it. Soak each slice on each side in the mixture and then place them in the sizzling butter.
  • Cook on medium for a minute or two depending on your stove until nicely browned.
  • Add some additional butter to your skillet and brown the other side.
  • Continue until all of the slices are finished; keep warm in a 200 degree oven if necessary, covered with foil.

To make the cream cheese filling:

  • Beat the cream cheese until smooth; add 2 Tbsp milk and sugar alternately until thoroughly combined.
  • Add the vanilla and beat until smooth; add more milk if necessary to get a spreadable consistency.

To Assemble the stuffed French Toast:

  • Spread a thick smear of cream cheese on one slice of toast.
  • Top with second slice; sprinkle with powdered sugar
  • Garnish generously with pomegranate arils and drizzle the outside edges with pomegranate syrup.
  • Devour.