Ihop Stuffed French Toast Recipe
Hey there! So, let me tell you about this love affair I’ve got going with Ihop’s stuffed french toast. I remember the first time I tried it—my taste buds literally (well, almost) danced with joy. It was a lazy Sunday morning, and I was in my pajamas, looking for something to sweeten my day. Enter this delightful, cream cheese-stuffed, berry-topped masterpiece. Now, whenever I make it, I can almost feel that same cozy, indulgent warmth.
Why You’ll Love This
Honestly, I whip this up whenever I want a bit of breakfast luxury without the whole restaurant ordeal. My family goes crazy for it because it’s got that perfect balance of creamy and fruity, and it just feels special. Plus, you get to pour as much syrup as you like (which is a lot, in my case). And if you’re like me, you’ll actually enjoy the fact that this recipe lets you feel like a semi-pro chef when you nail that stuffing part!
Ingredients You’ll Need
- 8 slices of thick bread (brioche is fab, but plain ol’ white bread works too)
- 1 cup of cream cheese, softened (or mascarpone if you’re feeling fancy)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup milk (honestly, any kind will do, but I’ve used almond milk in a pinch)
- 1/2 teaspoon cinnamon
- Butter for frying
- Maple syrup and fresh berries for topping
How to Make It
- Start by mixing the cream cheese, powdered sugar, and vanilla extract in a bowl. This is your sweet, fluffy filling. Sometimes I sneak a taste here—quality control, you know?
- Spread this yumminess between two slices of bread like you’re making a sandwich.
- In a separate bowl, whisk together the eggs, milk, and cinnamon. Actually, I find it works better if you whisk the eggs first, then add the rest.
- Heat a bit of butter in a frying pan over medium heat—don’t be shy, a little extra butter never hurt anyone.
- Dunk your bread ‘sandwiches’ into the egg mixture. Let them soak a bit but not too much, or you’ll be dealing with soggy bottoms (and nobody wants that).
- Fry each side until golden brown and smelling heavenly.
- Top with a drizzle of maple syrup and a handful of fresh berries. Voilà!
Notes
Do not freak out if your filling oozes out a bit during cooking. It happens to the best of us, and honestly, it just adds to the rustic charm. Also, I tried using whole wheat bread once—let’s just say it wasn’t my finest hour.
Fun Variations
Once, I attempted to stuff these with Nutella—amazing, but it got a bit messy. I’ve also added a bit of orange zest to the filling for a zingy twist. Oh, and if you ever wondered if peanut butter works… it doesn’t.
What If You Don’t Have…
No fancy griddle? No problem! Any frying pan will do the trick—just make sure it’s big enough to fit your toast without smooshing it.
Make It Last (Or Not)
You can store any leftovers in the fridge for up to two days, though, in my house, it never lasts more than a day! To reheat, just pop them in the oven for a bit until warm.
How to Serve
I love serving this with a side of crispy bacon. It’s all about that sweet and salty contrast. My kids, on the other hand, insist on a dusting of powdered sugar on top because, why not?
Pro Tips
Don’t rush the soaking step—I’ve tried, and regretted it because the texture just doesn’t come out right. Trust me on this one.
Got Questions?
- Can I use low-fat cream cheese? Sure thing, but I find full fat gives it that lovely, creamy richness.
- Is it okay to use frozen berries? Absolutely—I often do in the winter when fresh ones are crazy pricey.
- What if I don’t have cinnamon? Just skip it, or you could try a little nutmeg or allspice instead.
If you’re curious about other breakfast treats, you might want to check out Serious Eats for more inspiration, or peruse Food Network for a treasure trove of ideas.
