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Stuffed Cinnamon French Toast Waffle Sandwiches

Stuffed Cinnamon French Toast Waffle Sandwiches

How many good things can we stuff into one breakfast? Count ‘em up: French toast, cream cheese, and chocolate hazelnut spread in a coating of Cinnamon Toast Crunch™ cereal.MORE+LESS-


cup hazelnut spread with cocoa


cup cream cheese spread


teaspoon ground cinnamon


cup Cinnamon Toast Crunch™ cereal

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  • 1

    Spread hazelnut spread on 2 slices of bread. Spread cream cheese on other 2 slices of bread. Press together 1 of each, filling sides together, making 2 sandwiches.

  • 2

    In shallow bowl, beat egg, milk, sugar, vanilla and cinnamon with fork or whisk until well mixed. Crush cereal; place in another shallow dish.

  • 3

    Heat waffle maker; grease with vegetable oil or shortening. Dip both sides of 1 sandwich in egg mixture. Dip both sides in crushed cereal, patting gently to coat; place on waffle maker. Close lid of waffle maker. Bake 2 to 4 minutes or until browned. Carefully remove waffle sandwich. Repeat with remaining sandwich. Cut sandwiches into triangles, and serve.

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More About This Recipe

  • Give every day a better beginning - that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!

    Are you a breakfast lover?

    For many of us, breakfast can almost be like being in a relationship. On one hand, it can be love at first sight. For others it can be, well … “complicated,” which is totally understandable. I mean, really, how does one choose between stuffed French toast, sweet waffles or a big bowl of crunchy cinnamon cereal? I know, right?

    Well, don’t stress. These Stuffed Cinnamon French Toast Waffle Sandwiches will complete you.

    Let’s make these happen!

    First, gather up your ingredients: bread, chocolate hazelnut spread, cream cheese and Cinnamon Toast Crunch cereal. You’ll also need an egg, some milk and flavorings to make the French toast mixture.

    Next, make sandwiches stuffed with chocolate hazelnut spread…

    ...and cream cheese. Spread it on thick!

    Now for the French toast soak! In a shallow dish or pie plate, beat egg, milk, sugar, vanilla and cinnamon until well mixed. Dip the sandwiches in the egg mixture.

    Then coat the outside of the sandwiches with crushed Cinnamon Toast Crunch. Mmm…cinnamon crunch!

    Place on a heated and greased waffle maker.

    Close the lid and bake 2 to 4 minutes or until browned and waffle-y.

    You + this breakfast sandwich = MFEO (made for each other).

Cream Cheese Stuffed French Toast

Cream Cheese French Toast- Thick, buttery french toast with a creamy cream cheese filling.

Have a little indulgence for breakfast- &ndash stuff your french toast with cream cheese.

Ingredients List:

  • Bread: In my opinion, a thick bread is best for french toast, for example, a brioche. However, use your favorite bread when it comes to making french toast.
  • Eggs
  • Milk
  • Ground cinnamon
  • Vanilla
  • Powdered sugar
  • Cream cheese: For this recipe, I like to use the whipped variety of cream cheese. It spreads on much easier than the block. Be sure to let it come to room temperature before using.
  • Butter

How to Stuff Your French Toast with Cream Cheese:

First, make your filling. Then, whisk together the egg/milk mixture for the french toast.

Next, spread your desired amount of filling on one slice of bread. Use whatever amount you wish, but, don&rsquot go overboard. You don&rsquot want cream cheese filling taking over and giving your soggy french toast.

Top that with another piece of bread to create a sandwich. Dip that entire sandwich into the milk/egg mixture and shake off any extra.

Cook the entire sandwich in a preheated, butter coated skillet or griddle. Continue until both sides are browned. This should take approximately 3-4 minutes on each side, depending on your bread.

Serve with maple syrup or powdered sugar.

Last note: These are pretty filling. You many want to start off with a half of piece.

Savory stuffed French toast

I admit it. I’ve had a lifelong love affair with French toast.

When I was a kid, there was a simple magic to it: The way the soaked bread would puff in the pan, the toast crisping to a rich, golden brown in the hot fat. Fresh out of the pan, the dish was topped with a sprinkling of powdered sugar, like a dusting of fresh snow. This was dessert for breakfast -- it almost felt wrong. With each bite, the crisp, almost brittle crust would give way to a tender, soft-as-a-pillow interior, subtle with hints of cinnamon and nutmeg and fragrant notes of vanilla.

As I started to cook for myself, it became a go-to recipe for its sheer ease and simplicity.

French toast remains a favorite breakfast choice. Done right, there’s an unpretentious beauty to this classic comfort food. But there is an art to French toast.

Sometimes there’s nothing as tempting as a plate of crisp, thick slices piled high on a plate with a sprinkling of sugar. But this is one dish that’s not limited to the classic presentation. Try soaking the toast overnight, then baking it as a casserole the next morning the toast will swell like a souffle in the oven as the scent of spiced custard fills the house. Or try stuffing the bread before frying, hiding a pocket of soft cheese, maybe chocolate or even a savory filling inside. This is one dish that’s not limited to the skillet, or even the breakfast plate.

Great French toast starts with the bread, but though almost any bread can be used in a French toast recipe, enriched breads with a loose structure, such as brioche or challah, are favorites. Still, whole-grain breads can give the toast an almost rustic appeal.

Slice the bread thick -- about an inch-- so there is still plenty of soft interior after the exterior of the bread crisps. Let the slices dry a little -- dry bread, like a dry sponge, will absorb the custard batter more readily.

With the custard, it’s all about the ratio of dairy to eggs. Recipes will vary -- a few eggs can be whisked with as little as a couple of tablespoons or as much as a cup of dairy. The more dairy, the lighter the custard less dairy means a heavier, richer custard with the egg more prominent. And though milk works fine in the custard base, nothing beats the richness and silky texture of cream.

Add other flavors to the custard with a light hand, so as not to interfere too much with the toppings. Vanilla or almond extract will add a little richness, citrus zest will brighten the flavors and a dash of liqueur will add extra personality. A little spice -- cinnamon, nutmeg -- is classic, and a pinch of star anise, cardamom or allspice might add an exotic note. Or try a little chile powder, paprika or garlic for a savory take on the dish.

Leave the bread in the custard long enough to get soaked through but not completely saturated, maybe a couple of minutes on each side, depending on the bread. Then gently fry the bread in a hot skillet lightly coated with fat. Butter is traditional (and nothing beats the flavor of a little browned butter), though it can burn if not watched closely. Clarified butter or a neutral oil also works well. For more robust flavor, go with a hardier fat, such as bacon grease.

And though a skillet or griddle is the most common, it is by no means the only way to cook French toast. Try cooking it in a waffle iron or even a panini press (great for stuffed French toast). If using a skillet, make sure it is heavy enough to evenly heat, and cover the toast as it’s frying so it cooks evenly.

French toast can also be baked. Bread slices are assembled in a baking dish with the custard poured over to soak. Baked like a casserole, the toast souffles in the oven, still crisp but much more like a bread pudding in texture.

Maybe the best thing about baked French toast is that virtually all the work is done ahead of time. Assemble the dish the night before to soak and refrigerate it. The next morning, remove the baking dish from the fridge as the oven heats so it can warm slightly (for even baking). Top the bread with whatever you want, then put it in the oven. In less than an hour, breakfast is ready. It’s a perfect dish when you have houseguests.

There must be a reason stuffed French toast seems to be showing up on more menus lately. Maybe because you can never have too much of a good thing. Slices of battered bread are sandwiched around a variety of fillings --jams, cream cheese, mascarpone -- before frying, then plated with a wide variety of sauces, glazes and toppings.

Methods vary, but the process is fairly simple: Use thinner slices of bread and batter them as you would for classic French toast (batter on one side only if you have a particularly moist filling). Then fill the sandwich. Use a thick jam or a fruit compote, try a flavored or herbed soft cheese or even a spread (Nutella, anyone?). Spoon the filling onto one side of the sandwich, leaving enough room around the edge so the filling does not spill out as the French toast cooks. Then gently fry over moderate heat, keeping the pan covered so the sandwich cooks evenly. Voila.

And the method works great with savory fillings. Take what you have in the refrigerator and improvise -- maybe a little caramelized onion, cheese, bacon and leftover dandelion greens. Served with a tart salad and a glass of wine, it makes a perfect meal to close the day.

Make This Mile-High Stuffed French Toast for a Magical Morning

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation via transportive flavors and travel-inspired ideas from around the world. Here, how to make Disney’s Tonga Toast with a twist—the best french toast you’ll ever eat.

If you’ve never had the pleasure, Tonga Toast is a super-thick, banana-stuffed, cinnamon-sugar coated version of french toast served at Disney’s Polynesian Village Resort. It’s been a favorite since 1971, but you don’t have to be a paying guest to enjoy it.

The official Disney Tonga Toast recipe uses thick-cut sourdough bread. That’s definitely a delicious option, but for a twist, Chowhound video producer Olivia Geyelin used fluffy challah instead:

Brioche would also work ditto any loaf with a reasonably tender crust. Whatever bread you go with, the key is to cut extra-thick slices, so you’ll need a whole loaf about 12 inches long—which will give you four servings. You’ll partially hollow out each out slice to make a home for the banana save the leftover bread innards for fresh breadcrumbs, which you can toast as a garnish on pasta or salad or use as a binder in meatballs.

Since the toast is fried in quite a bit of oil, you’ll need a large, deep pot (a Dutch oven will work well and give you plenty of extra room).

AmazonBasics 6-Quart Enameled Cast Iron Dutch Oven, $46.49 from Amazon

A candy thermometer will also help you keep the oil at the right temperature so your toast doesn’t burn. If you have an actual deep fryer, you can use that instead!

How to Make Tonga Toast

This is adapted from the official recipe to use challah in place of the original sourdough.


  • For the Cinnamon Sugar
    • 3/4 cup granulated sugar
    • 2 teaspoons cinnamon
    • 1 1/3 cups whole milk
    • 1/4 teaspoon cinnamon
    • 1 tablespoon granulated sugar
    • 1 quart canola oil
    • 1 loaf sourdough, challah, or brioche (uncut, about 12 inches long)
    • 2 large, ripe bananas, peeled


    1. Mix the cinnamon and sugar in a medium bowl (large enough to roll the toast) with a fork until thoroughly blended. Set aside.

    2. Make the batter. Beat the eggs in a medium bowl (large enough to dip the toast) with a fork until well blended. Add milk, cinnamon, and sugar. Mix well and set aside.

    3. Preheat oil to 350°F in a large pot over medium heat, or in a deep fryer. If using a pot, use a candy thermometer to make sure the oil does not get too hot.

    4. Cut the bread into four slices, each about three inches thick. Set aside.

    5. Cut each banana in half crosswise, then each piece in half lengthwise (for eight pieces total). Set aside.

    6. Make a slit in the top of one slice of bread with a knife, being careful not to cut all the way through to the counter. Tear out some of the bread inside to make space for the banana.

    7. Stuff two pieces of banana into the bread. Set aside, then repeat the process with the remaining three slices of bread and six pieces of banana.

    8. Working with one stuffed slice at a time, dip bread into batter, fully covering both sides. Allow excess batter to drip off back into bowl.

    9. Carefully place bread into hot oil. Cook 4-5 minutes until golden brown. If the oil doesn’t cover the bread, carefully turn it over after 2 minutes and continue cooking other side.

    10. Remove bread from oil and place on paper towels to drain.

    11. While still hot, roll in cinnamon sugar. Serve immediately, or keep warm in a low oven while you finish cooking the rest of the toast.

    12. Repeat steps 8-11 for the remaining three slices of stuffed bread.

    Serve your Tonga Toast with maple syrup, whipped cream, more fresh fruit, or whatever else you like…even ice cream, if you want to do breakfast for dessert (or vice versa)!

    Check out this Disney-esque Churro Funnel Cake recipe too, with dulce de leche on the side, and more Disney copycat recipes for everything from Dole Whip to Mickey beignets.

    Recipe Summary

    • 2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
    • 4 slices cinnamon bread (such as Pepperidge Farm®)
    • ¼ cup milk
    • 1 large egg, beaten
    • ¼ teaspoon vanilla extract
    • cooking spray

    Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread top each with another bread slice to make 2 sandwiches.

    Beat milk, egg, and vanilla extract together in a shallow bowl until smooth. Soak each sandwich in the milk mixture until the bread is moistened, about 15 seconds per side.

    Prepare a nonstick pan with cooking spray and heat over medium-high heat.

    Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until other side is browned, about 1 minute more.

    French Toast Waffles Recipe!

    If you want to try a fun twist on this deelish breakfast, you will definitely want to try Heavenly Blueberry Stuffed Waffles!

    OR if you want to make the PERFECT French Toast and wondered how… hop over to The Secret to Making Perfect French Toast!

    If you’ve been sitting on the fence about getting or using a Waffle Maker …this recipe will change your mind!

    It doesn’t matter what type of Waffle Maker you use! There are many different kinds, but they all work the same. I LOVE my 4 waffle size because it’s faster for making waffles for a bigger crowd.

    If this is one of those kitchen appliances you’ve wondered if you’d like…they are so fun! You can really make anything in them…sandwich’s other varieties of breakfast sandwich’s…let your imagination run wild! There are lots of things you can make in a waffle maker. Hamilton Beach also has a their own great waffle recipes!

    Enjoy making and using your waffle maker more by adding an easy way to clean up afterwards with a waffle iron brush!


    Nutrition (per 1 cup serving): 239 calories, 6.6 g fat (1.6 g saturated), 142 mg sodium, 17.5 g carbs, 1.6 g fiber, 14.6 g sugar, 26.1 g protein

    While their highly acclaimed for their antioxidant content, blueberries are an underrated belly-shrinking weapon. In fact, researchers at the University of Michigan found that rats fed a blueberry-enriched diet for 90 days showed significantly reduced abdominal belly fat than the control group. That's enough to get up throwing them in our yogurt, smoothies, salads and French toast!

    Nutritional InformationShow More

    • Amount Per Serving % Daily Value *
    • Calories 450
    • Calories from Fat 249
    • Total Fat 28g 43 %
    • Saturated Fat 14g 72 %
    • Trans Fat 0.5g 0 %
    • Protein 9.4g 19 %
    • Amount Per Serving % Daily Value *
    • Cholesterol 158mg 53 %
    • Sodium 240mg 10 % Potassium 0 0 % -->
    • Total Carbohydrates 43g 14 %
    • Dietary Fiber 0.0g 0 %
    • Sugars 21g 0 %

    * Percent Daily Values are based on a 2,000 calorie diet.

    Ratings & Comments

    Thanks for your comment. Don't forget to share!

    I enjoy all your recipe's, so very much ! Thanks.

    This was a great breakfast treat. I substituted mascarpone for the cream cheese filling and used an Ezekial muffins instead of bread. I, like Jacki2954, added cinnamon to the egg mixture with a dash of nutmeg. YUM!

    Love this recipe. I use milk and add a little cinnamon to the egg mixture.

    I certainly don't want to hurt anyone's feelings but I don't understand the point of commenting on these recipes if you haven't even tried them yet. I really look forward to reading the "reviews" from those who have have actually tried them. Maybe that's the difference between "commenting" and "reviewing"?

    Even worse than a random comment, I don't understand how anyone can RATE a recipe if they haven't tried it yet. There's a box you can check to not rate the recipe if you haven't made it -- use it!

    what is half- and- half,it or can i use something substitute for it.

    1/2 & 1/2 is. 1/2 milk and 1/2 heavy cream. I generally just use milk.

    You can also use regular milk, just play with the recipe , i also used wheat bread insted of white bread.

    Could a person use the flavored cream cheese (blueberry or strawberry) instead of plain??

    Don't know why not. Sounds delicious.

    use french bread instead of raisin bread, add a tablespoon of strawberry jam on top of cream cheese layer, then follow all other directions. really good!

    YUMMM!! Any flavor of jam or preserves would work well..cherry was good!

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    Stuffed Chicken Muffins

    What happens when you take a stuffed chicken recipe and combine it with a muffin tin recipe? You get our irresistible Stuffed Chicken Muffins! This dish is filled with a delicious cheesy Italian-style filling that everyone will love. This whole recipe is sure to leave you stuffed and satisfied! For a change of pace from your average dinner, this muffin tin chicken fits the bill! Unusual as it may be, once you take a bit, you will be reminded of some of your favorite chicken recipes. This is cheesy, flavorful, and will be loved by the whole family. Try making it tonight!


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    MR. FOOD TEST KITCHEN, the "Mr. Food Test Kitchen" oval, and OOH IT'S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated.
    © 2021 by Ginsburg Enterprises Incorporated.
    All rights reserved.

    What You Will Need

    Good-Quality Bread: With fried French toast, you need a good, sturdy bread that won’t fall apart in the batter. We recommend our Buttermilk White Bread for this, but you can choose from any of our bread mixes.

    Cream Cheese: The cream cheese makes for a rich, creamy filling for this stuffed French toast. It also makes for a great base for other flavors to be added in, besides the cinnamon chips.

    Cinnamon Chips: The cinnamon chips really make the filling in this stuffed French toast. They give a great punch of flavor in every bite.

    A Good Batter: This is an unusual recipe with flour added to the egg and milk mixture, more like a tempura batter, made for better frying.

    You want to use day-old dry bread that is sturdy and spongy enough to hold together and not fall apart. Remember, we want creamy on the inside and a crunchy texture on the outside.

    Arrange the bread on a wire rack for an hour before making french toast. If the bread is too soft, you won’t be able to cut pockets in the bread without it tearing.

    The best types of bread to use for french toast is:

    • French Bread
    • Brioche
    • Sour Dough
    • Challah
    • Thick-Sliced Plain White Bread
    • Texas Toast


    Slice French bread, about 1/2" thick, make sandwiches with the cream cheese (use as much or as little as you like) and place in a greased 9" x 13" x 2" pan.

    Blend eggs, milk, butter and maple syrup until well combined. Pour mixture evenly over bread and cheese sandwiches. Use a spatula to slightly press layers down to moisten. Cover with plastic wrap and refrigerate overnight.

    Bake at 325 degrees F for 60-90 minutes or until center is set and edges is golden brown. Put in cold oven straight from refrigerator let stand 10 minutes before serving.

    In a small saucepan, stir together sugar cornstarch and cinnamon. Then stir in apple cider or juice and lemon juice. Cook and stir mixture over medium heat until mixture is thickened and bubbly. Then cook and stir for 2 minutes more. Remove from heat.

    Watch the video: Εύκολο Γλυκό Ψυγείου με μπισκότα OREO - Pudding Cake with Oreo (November 2021).