Cream Cheese–Stuffed Brioche French Toast with Berries

Why You’ll Love This Recipe

• Creamy, tangy vanilla–orange cream cheese tucked inside custardy brioche.
• Golden, crisp edges with a soft, plush center—classic diner vibes, elevated.
• Macerated berries make their own glossy sauce—no extra steps required.
• Works on a skillet or griddle and scales easily for brunch crowds.

Grocery List

• Produce: 1 orange (for zest and juice), 2 cups mixed berries (strawberries, blueberries, raspberries), fresh mint (optional)
• Dairy: Cream cheese (8 oz), whole milk, heavy cream, unsalted butter
• Pantry: Brioche loaf or 8 pre-cut slices, eggs, granulated sugar, powdered sugar, pure maple syrup, vanilla extract or paste, ground cinnamon, salt, neutral oil

Full Ingredients

Macerated Berries

• 2 cups mixed fresh berries (for example: 1 cup sliced strawberries, 1/2 cup blueberries, 1/2 cup raspberries)
• 2 tablespoons granulated sugar
• 1 teaspoon finely grated orange zest
• 1 tablespoon fresh orange juice
• Pinch fine sea salt

Vanilla–Orange Cream Cheese Filling

• 8 ounces cream cheese, softened
• 3 tablespoons powdered sugar, sifted
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 tablespoon finely grated orange zest
• Pinch fine sea salt

Custard

• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (optional)
• Pinch fine sea salt

French Toast & Cooking

• 8 slices brioche, 3/4-inch thick (about 12 ounces total)
• 2 tablespoons unsalted butter, plus more as needed
• 1 tablespoon neutral oil (canola or grapeseed)

Warm Vanilla Maple Syrup

• 3/4 cup pure maple syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract (or a pinch of vanilla bean seeds)
• Small pinch fine sea salt

For Serving (Optional)

• Powdered sugar, for dusting
• Extra orange zest or thin strips of zest, for garnish
• Fresh mint sprigs

Step-by-Step Instructions

Step 1: Macerate the berries

In a medium bowl, combine the berries, granulated sugar, orange zest, orange juice, and a small pinch of salt. Gently toss and set aside at room temperature for 15 minutes, stirring once or twice, until the berries release glossy juices.

Step 2: Make the vanilla–orange cream cheese filling

In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla bean paste, orange zest, and a pinch of salt until smooth and fluffy, 1–2 minutes. For a rippled look, stop mixing when faint streaks of zest remain so the filling shows a subtle swirl when sliced.

Step 3: Assemble the stuffed brioche

Lay out 8 slices of brioche. Spread about 2 heaping tablespoons of the cream cheese filling on 4 slices, leaving a 1/4-inch border to minimize leaks. Top with the remaining slices to form 4 sandwiches and press gently to seal. Set the sandwiches on a tray and let them rest while you prepare the custard (or refrigerate for 10 minutes to help the filling firm up).

Step 4: Mix the custard

In a wide, shallow dish, whisk together the eggs, milk, cream, sugar, vanilla, orange zest, cinnamon, nutmeg (if using), and salt until well blended. Preheat an electric griddle to 350°F or heat a large skillet over medium heat. Set your oven to 250°F to keep finished toast warm.

Step 5: Soak and griddle to golden

Add the butter and oil to the hot griddle. Working in batches, dip each sandwich into the custard for 20–30 seconds per side, letting excess drip back into the dish. Place on the griddle and cook until deep golden brown and crisp at the edges, 3–4 minutes per side. Transfer finished pieces to a wire rack set over a baking sheet in the 250°F oven while you cook the rest.

Step 6: Warm the syrup and serve

In a small saucepan over low heat, warm the maple syrup with the butter, vanilla, and a tiny pinch of salt until steaming, 2–3 minutes. To serve, slice each stuffed French toast on the diagonal. Dust with powdered sugar if you like, spoon macerated berries and their juices over the top, and finish with warm vanilla maple syrup. Garnish with extra orange zest and mint.

Pro Tips

• Use day-old brioche so it holds its shape and soaks up custard without falling apart.
• Leave a small filling border; it keeps the cream cheese from oozing as it warms.
• Butter plus a little neutral oil gives you rich flavor and an even, golden crust.
• Keep batches warm on a rack in a low oven—air circulation preserves crisp edges.
• Electric griddle set to 350°F is foolproof; on a skillet, aim for medium heat and adjust as needed.

Variations

• Orange marmalade swirl: Fold 1 tablespoon orange marmalade through the cream cheese for a bolder citrus ribbon.
• Lemon–blueberry: Swap orange zest for lemon zest and use all blueberries in the topping.
• Nutty crunch: Sprinkle toasted sliced almonds or pecans over the finished toast for texture.

Storage & Make-Ahead

The cream cheese filling can be made up to 3 days ahead and refrigerated. Macerate berries up to 4 hours in advance and chill; bring to room temperature before serving. Cooked French toast keeps 2 days in the refrigerator; reheat on a wire rack at 350°F for 8–10 minutes until hot and crisp. Freeze cooked pieces up to 1 month; reheat from frozen at 350°F for 12–15 minutes.

Nutrition (per serving)

Approximate: 880 calories; 41 g fat; 97 g carbohydrates; 22 g protein; 4 g fiber; 51 g sugars; 520 mg sodium.