Fruit-Filled Baked French Toast

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“Looking around for a something a little bit special for Sunday brunch, I stole bits and pieces from other recipes on 'Zaar and came up with this. I think I'm still tweaking it; nonetheless, between my grandmother, my mom and me, we finished this version off in one sitting.”

Ingredients Nutrition

  • 4 slices bread (I used 9-grain but i bet french or challah is yummier)
  • 3 eggs
  • 14 cup skim milk
  • 12 tablespoon cinnamon
  • 4 ounces fat free cream cheese
  • 2 tablespoons sugar
  • 12 tablespoon cinnamon (or to taste)
  • 1 cup fresh fruit (i like blueberries, bananas, or mangos (mixed fruit could be very good, too) or 1 cup frozen fruit (i like blueberries, bananas, or mangos (mixed fruit could be very good, too)
  • 12 tablespoon ginger (optional)
  • 14 cup pecans, see note (optional)


  1. Note: I think pecans go very well with blueberries and ginger is good with mangoes. Bananas are delicious with either -- or both!
  2. Blend cream cheese, sugar and cinnamon together in small bowl.
  3. If your fruit is in large pieces, chop into bite-sized chunks.
  4. Stir gently into cream cheese, then set aside.
  5. Beat egg and milk with the cinnamon in large shallow bowl.
  6. Dip both sides of each slice of bread in the milk/egg mixture until the bread is fully saturated.
  7. Line bottom of small casserole dish with 2 of these slices.
  8. Spread cream cheese and fruit mixture over the bread.
  9. If desired, sprinkle pecans over that.
  10. Top with remaining 2 slices of bread. Sprinkle a little cinnamon on the top and decorate with a few pretty pecan pieces.
  11. Bake at 350 degrees for about 35 minutes or until bread is a little puffed and golden, and filling is bubbly but not brown.

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