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Dried cherries, crunchy walnuts plus yummy cream cheese all stuffed in between layers of sweet bread then baked and served drizzled with maple syrup – this Cherries and Cream Cheese French Toast make a fantastic breakfast or brunch dish! Can be made a day ahead, too for easy-peasy prep.
Course Breakfast
Cuisine American
Keyword brioche french toast with heavy cream, cherry cheesecake french toast, cherry stuffed french toast recipe, cream cheese and cherries french toast, overnight cherry french toast, stuffed french toast with cream cheese
Author Manila Spoon


  • butter or non-stick spray, for greasing pan
  • 24 oz brioche loaf or (2 packs) 12-ounce Hawaiian Sweet Rolls, cut into 1-inch cubes
  • 8 oz package cream cheese, cut into 18 cubes
  • ½ cup chopped pecans or walnuts
  • ½ cup of either dried cherries, cranberries, raisins or a combo
  • 8 large eggs, room temperature
  • 2 cups milk
  • 1/2 cup firmly packed dark brown sugar
  • 2 tsp vanilla extract
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Nutmeg
  • 1/8 tsp ground Cloves
  • 4 tbsp melted Butter


  • Powdered sugar
  • Pure maple syrup, warmed if preferred


  1. Either butter or use a non-stick spray to grease a 9-x-13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps.
  2. Evenly scatter the cream cheese cubes, nuts, and cherries or cranberries (or raisins) on top. Cover completely with the remaining bread cubes.
  3. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.
  4. The next day, preheat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit for 20 minutes at room temperature. Bake the French toast covered for 20 minutes; uncover and bake 20 minutes longer, or until the cubes are nicely toasted and there’s no liquid puddling on the bottom.

  5. Transfer the dish to a rack and drizzle the melted butter on top. Run a knife around the rim of the pan to release the French toast. Let sit 5 minutes. Cut into squares, arrange on individual plates, sprinkle with powdered sugar, and serve along with the warmed maple syrup.

Recipe Notes


I use the Hawaiian sweet bread rolls as substitute if I cannot find brioche rolls.