Stuffed French Toast with Peach Bourbon Maple Syrup

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Stuffed French Toast with Peach Bourbon Maple Syrup is light, fluffy challah bread filled with cream cheese and topped with a peachy-bourbon maple syrup. 

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Would you just look at me — I’m finally making a french toast without overnight in the title.  I’ve told you how lazy I am in the mornings to do more than turn on an oven or microwave a bowl of oatmeal, but come to find out, this stuffed french toast thing is super easy, too.  I did cheat and make it for lunch since the kids are home with me.  They were more than ecstatic to eat a mid-week summertime brunch.

Who am I kidding?   So was I. 🙂

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Challah bread is the perfect bread to use here as it’s a nice, light egg bread.  It’s deliciously fluffy as french toast, and it’s pretty to look at, too, with that decorative braid.  Challah is traditional egg bread for the Jewish sabbath, and it’s a great, lighter alternative for bread puddings and french toast.  If you can’t find it at your store, brioche would be fantastic here as well, although definitely not as light on the waistline. 😉

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I sliced my challah bread into 1″ thick pieces, and then cut a pocket in the middle for our cream cheese filling.  Once I cut the opening with my serrated knife, I used my fingers to separate the bread from the inside so it didn’t tear.  This can even be done the night before so french toast making goes that much faster.  Because who wants to wait very long for a breakfast this scrumptious??

From there, spread some cream cheese inside each slice — I used whipped cream cheese because it’s the easiest to spread.  The larger slices needed at least 1 tablespoon, and the smaller ones a little less — but you be the judge.  My boys were elated to cut into the french toast and see the cream cheese filling — talk about a pleasant surprise!

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As if the fluffy challah bread stuffed french toast isn’t enough, we have a super peachy-bourbon maple syrup that makes it even better.  I simply simmered chunks of fresh peach with 1/2 cup of maple syrup and a tablespoon of bourbon for all of 5 minutes.  The peach juices and the bourbon made this syrup the perfect light, summery topping for this fluffy french toast.

This recipe was inspired by two different sources.  The first was from one of my favorite cookbooks from Ellie Krieger called Comfort Food Fix, and the second was from my friend Manali’s Overnight Stuffed French Toast.  So if you follow Manali’s lead, you can even make this version an overnight french toast as well.  So nice to have options, isn’t it?  I definitely think so, especially when the end result is as delicious as this. 🙂

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Stuffed French Toast with Peach Bourbon Maple Syrup
Prep time
Cook time
Total time
Stuffed French Toast with Peach Bourbon Maple Syrup is light, fluffy challah bread filled with cream cheese and topped with a peachy-bourbon maple syrup.
Serves: 9 1" thick slices
For the syrup:
  • 2 medium ripe peaches, peeled, pitted, and diced
  • ½ cup pure maple syrup
  • 1 tablespooon bourbon
For the french toast:
  • 16 ounce loaf challah bread, rounded edges removed, then sliced into 1" thick slices
  • 4 ounces whipped cream cheese*
  • 2 cups milk (any type works fine here -- I used 2%)
  • 4 large eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
Prepare the syrup:
  1. Place the peaches, maple syrup, and bourbon in a small saucepan and heat over medium heat until it reaches a boil. Turn the heat down and simmer for 5 minutes. Cover to keep warm and set aside.
Prepare the french toast:
  1. Cut a pocket into each slice of bread, being careful not to cut all the way through. Use your fingers to gently make the opening larger inside the bread. Spread about 1 tablespoon of cream cheese into each pocket. Set aside.
  2. Preheat a non stick griddle or skillet over medium heat. Pour the milk into a pie dish or or baking dish, then whisk in the beaten eggs, cinnamon, and vanilla until well combined. Working in batches, dip the bread in the milk mixture, turning to coat both sides, and gently shake off the excess mixture. Spray the pan with cooking spray and place the bread in the pan, being careful not to overcrowd it. Cook each slice 2-3 minutes per side, or until golden brown and slightly crispy. Remove from the pan and keep warm in a 200 degree oven on a wire rack set over a baking a sheet. Repeat until each slice of bread has been cooked.
  3. Serve the french toast with the warm syrup, and enjoy!
Cooking time varies depending on the size of your pan. I used a double burner non-stick griddle, which allowed me to cook at least 4 slices of french toast at once.
*You may not need an entire 4 ounces of whipped cream cheese -- I used a little less than 1 tablespoon of cream cheese in the smaller slices and a bit more in the larger ones. You be the judge!
Slicing the bread and cutting the pockets into each slice the night before makes french toast making go even faster in the morning!
Store leftover syrup in the fridge in an airtight container for up to one week.
Recipe by Flavor the Moments.


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