Stuffed French Toast Pockets
featured in Fancy Breakfast Recipes For Bae
These fluffy and sweet French toast pockets are filled with cream cheese and fresh berries for a delicious breakfast treat.
Tasty Team
87% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- 8 slices white bread
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon
Filling
- 4 oz cream cheese (115 g)
- ¼ cup honey (85 g)
- ¼ teaspoon cinnamon
Garnish
- powdered sugar
- syrup
Nutrition Info
- Calories 165
- Fat 11g
- Carbs 7g
- Fiber 0g
- Sugar 3g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.
- Roll each slice of bread flat with a mason jar or rolling pin.
- 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.
- NOTE: Be careful not to press down on the center so the filling doesn’t spread.
- Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.
- Use a knife to refine the edges of the circle. Gently release pocket from lid.
- Press down firmly on the outer edges of the pocket with a fork to make indentations.
- Repeat steps 3-8 for each pocket. Set pockets aside.
- Preheat oven to 400˚F (200˚C).
- Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.
- Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.
- Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.
- Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.
- Let cool 5-10 minutes.
- Garnish with powdered sugar and syrup.
- Enjoy!
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