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87% would make again

Stuffed French Toast Pockets

Tasty Team


for 4 servings

  • 8 slices white bread
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon


  • 4 oz cream cheese (115 g)
  • ¼ cup honey (85 g)
  • ¼ teaspoon cinnamon


  • powdered sugar
  • syrup

Nutrition Info

Powered by
    Calories 249
    Fat 12g
    Carbs 27g
    Fiber 0g
    Sugar 23g
    Protein 6g

Estimated values based on one serving size.


  1. Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
  2. Roll each slice of bread flat with a mason jar or rolling pin.
  3. Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.
  4. NOTE: Be careful not to press down on the center so the filling doesn’t spread.
  5. Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
  6. Use a knife to refine the edges of the circle. Gently release pocket from lid.
  7. Press down firmly on the outer edges of the pocket with a fork to make indentations.
  8. Repeat steps 3-8 for each pocket. Set pockets aside.
  9. Preheat oven to 400˚F (200˚C).
  10. Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
  11. Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
  12. Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
  13. Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
  14. Let cool 5-10 minutes.
  15. Garnish with powdered sugar and syrup.
  16. Enjoy!

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