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Pouring syrup over a stack of french toast.

Cranberry Brie Stuffed French Toast

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Cuisine: American


This easy stuffed French toast is the perfect way to use leftover cranberry sauce from Thanksgiving!


  • 8 slices challah or brioche bread
  • ½ cup cranberry sauce
  • 4 ounces brie, sliced
  • 3 eggs
  • ⅓ cup milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 Tablespoons ghee (clarified butter)
  • Maple syrup and powdered sugar, for serving (optional)



This is a very forgiving recipe - feel free to eyeball the exact ingredient amounts here! If your cranberry sauce is especially tart, you may want to spread it over just half of each sandwich (as opposed to on both sides). Don't worry if your brie doesn't slice evenly - just eyeball it as best you can!

Use bread that is a few days old or slightly stale if you can - it will absorb the egg mixture more effectively, giving you a more custard-y french toast texture. If you can, use bread that's sliced on the thinner side - between 1/4" and 1/2" thick - since you'll have two pieces sandwiched together. (In other French toast recipes, we like to use a thicker, 1"-thick slice of bread.)

Additions and Substitutions. Use cream cheese or mascarpone instead of brie. Use apple butter, jam, nutella, or fresh fruit in place of cranberry sauce. Add a pinch of cinnamon to the egg mixture if you like.

If you don't have ghee (clarified butter), use regular butter PLUS a few drops of a neutral oil (like grapeseed, canola, or vegetable oil) - the neutral oil will help prevent the milk solids in the butter from burning and turning bitter as the French toast cooks. 

Can I save leftover French toast? We recommend eating this French toast as soon as it's cooked; it gets pretty soggy when it's kept in the fridge or freezer and the texture just isn't as good.

Keywords: breakfast, brunch, holiday, thanksgiving