Food and Recipes Breakfast Brunch French Toast Dreams Transform A Breakfast Favorite 5.0 (1) Add your rating & review You'll soon be dreaming of these bite-sized breakfast sandwiches. French toast dreams are stuffed with sweetened cream cheese, which makes these bites lovely and decadent. Then, each portion is coated in a rich custard and cinnamon mixture and seared to create a crispy, golden brown crust that locks in a fluffy and moist interior. This is definitely an upgrade from your typical weekend French toast. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on August 16, 2024 Recipe tested by Amanda Holstein Recipe tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and continued growing her passion through culinary school and working in bakeries for over 10 years. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen Active Time: 30 mins Total Time: 30 mins Servings: 10 to 12 Caitlin Bensel; Food Stylist: Torie Cox Ingredients 1 (8-oz.) pkg. cream cheese, softened 1/4 cup powdered sugar, plus more for dusting 1 1/2 tsp. vanilla extract, divided 1 tsp. kosher salt, divided 12 (1-oz.) day-old white or brioche bread slices, crusts removed 2/3 cup whole milk or half-and-half 2 Tbsp. granulated sugar 1 tsp. ground cinnamon 4 large eggs Unsalted butter, for greasing Maple syrup Directions Make cream cheese filling: Beat cream cheese in a medium bowl with an electric mixer on medium speed until fluffy, about 1 minute. Add powdered sugar, 1/2 teaspoon of the vanilla, and 1/4 teaspoon of the salt, and beat on medium speed until combined and fluffy, about 1 more minute, stopping to scrape down sides of bowl as needed. Caitlin Bensel; Food Stylist: Torie Cox Assemble sandwiches: Spread 2 tablespoons of the cream cheese mixture on half of bread slices, spreading to the edges; top with remaining bread slices. Cut each sandwich into 4 equal squares to yield 24 small sandwiches. Caitlin Bensel; Food Stylist: Torie Cox Make custard: Whisk together whole milk, granulated sugar, ground cinnamon, eggs, and remaining 1 teaspoon vanilla and 3/4 teaspoon salt in a shallow dish until just combined. Caitlin Bensel; Food Stylist: Torie Cox Cook sandwiches: Heat a nonstick griddle to 325°F or a large nonstick skillet over medium. Lightly grease griddle or skillet with butter. Dip 12 sandwiches, 1 at a time, in milk mixture, quickly flipping to coat both sides; remove with a fork, letting excess liquid drip off. Place dipped sandwiches on prepared griddle or skillet, and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate. Repeat with remaining sandwiches. Dust with more powdered sugar; serve warm with maple syrup for dipping. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print