Paula Deen Cranberry French Toast

Paula Deen Cranberry French Toast is stuffed challah bread filled with cream cheese, sugar, and fresh cranberries, then pan-fried in butter until golden. It takes 30 minutes and feeds 15. This is the kind of breakfast you make on Christmas morning when the whole family is still in pajamas.

The pocket in the bread is what makes or breaks this recipe. Slice the challah at least an inch thick, then cut a slit along one side without going all the way through. If the bread is too thin, the filling pushes out when you press it into the egg wash. A good deep pocket keeps everything sealed while it cooks.

Let the cream cheese come to room temperature before mixing so it blends with the sugar and cranberries without lumps. Work fast once the bread hits the egg wash, because challah soaks up liquid quickly. Two minutes per side is all you need.

Paula Deen Cranberry French Toast

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

265

kcal

Thick slices of challah are cut open, packed with sweetened cream cheese and tart cranberries, dipped in egg wash, and cooked in butter until crisp on the outside and warm and creamy inside.

Ingredients

• 1 loaf challah bread
  

• 1 (8 oz) package cream cheese
  

• 1 cup sugar
  

• 1 1/2 cups fresh cranberries
  

• 1/2 stick Butter
  

• 4 eggs
  

• 1/2 cup whole milk

Directions

• Slice the bread: Slice challah bread into thick pieces.
• Make the filling: Combine cream cheese, sugar and fresh cranberries together.
• Stuff the bread: Cut a pocket into the bread and stuff cream cheese mixture inside.
• Heat the butter: Melt butter over medium heat in a saucepan.
• Prepare the egg wash: Beat eggs and milk together in a large bowl.
• Dip and cook: Dip stuffed bread into egg mixture, coating both sides. Place bread in pan, heat 1 to 2 minutes on each side.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Mercer Millennia 10-inch bread knife, Victorinox 3.25-inch paring knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread instead of challah?

Brioche works best as a substitute because it has the same soft, rich texture. Regular white bread is too thin to hold a pocket. Texas toast can work in a pinch, but challah and brioche give you the best results because they soak up the egg without falling apart.

How long does leftover cranberry French toast keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat to get the outside crisp again. The microwave works but the bread goes soft and loses its texture.

Can I stuff the bread the night before?

You can cut the pockets and fill them the night before, then cover and refrigerate. Do not dip them in the egg wash until you are ready to cook. Cold stuffed bread actually holds together better in the pan because the cream cheese has firmed up overnight.

Why does the filling leak out while cooking?

The pocket is either too shallow or the slice is too thin. Cut at least an inch thick and make the slit deep enough to hold a full spoonful of filling. Press the edges of the bread gently together before dipping in the egg wash. The egg seals the opening.

Do I need to cook the cranberries before stuffing them in the bread?

No. The fresh cranberries go in raw with the cream cheese and sugar. They soften from the heat of the pan and burst just enough to release their juice into the filling. Cooking them first turns them to mush and makes the filling too wet.