Stuffed French Toast Ring
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Stuffed French Toast Ring is an easy make-ahead dish that is perfect for your next family breakfast or brunch. The Crescent Ring is filled with decadent cream cheese filling and topped with fresh berries and powdered sugar for that perfect finish.
This recipe reminds me of a few other comforting dishes I’ve made in the past, like cinnamon rolls with heavy cream and fluffy pancakes.
There’s something so satisfying about biting into something warm and filled with a delicious surprise.
It’s the perfect dish for a leisurely weekend breakfast or an impressive brunch.
Table of contents
- Why I Love This Recipe
- Ingredients & Substitutions
- How to Make Stuffed French Toast Ring
- Pro Tips and Serving Suggestions
- Key to Success #1 – Let’s Get Fancy, Shall We?
- Key to Success #2 – Bring the Ring of Crescent Roll Dough
- Key to Success #3 – Let’s Chill Out – Chill the Crescent Dough Overnight
- Frequently Asked Questions
Why I Love This Recipe
I absolutely adore this Stuffed French Toast Ring for so many reasons.
First, it’s incredibly easy to prepare ahead of time, which makes it ideal for busy mornings when I want to serve something special without hassle.
The flavor combination of the creamy filling and the spiced egg mixture is divine, not to mention how beautiful it looks when arranged in a perfect ring.
It’s a crowd-pleaser every single time!
Ingredients & Substitutions
Here’s what you’ll need to whip up this amazing dish:
- Crescent Dough Sheet: This will form the soft, pillowy exterior. You can use refrigerated crescent roll dough then press the seams together. Or you can use any type of dough—puff pastry or even homemade dough work well.
- Milk: Adds moisture to the egg mixture. I prefer to use whole milk. Dairy-free milk substitutes like almond or oat milk also do the trick.
- Eggs: Binds everything together and adds richness.
- Vanilla Extract: For that lovely, sweet aroma.
- Salt: Enhances all the flavors.
- Cinnamon: Adds a warm, spiced note.
- Cream Cheese: The star of the filling—rich and creamy. Feel free to use low-fat cream cheese for a lighter version.
- Granulated Sugar: Sweetens the filling just right.
How to Make Stuffed French Toast Ring
Making the Stuffed French Toast Ring is as delightful as eating it! Here’s a quick rundown of the steps:
- Prepare the Filling: Mix softened cream cheese, sugar, and vanilla.
- Make Egg Mixture: Combine milk, eggs, vanilla, cinnamon, and salt.
- Assemble: Unroll crescent dough, spread the cream cheese mixture, roll it into a log, and slice into individual pieces.
- Soak: Place pieces in a dish or a zip-top bag and pour the egg mixture over them. Refrigerate overnight.
- Bake: Arrange soaked slices into a ring on a parchment-lined baking sheet and bake at 350 degrees F until golden brown.
Pro Tips and Serving Suggestions
To ensure your Stuffed French Toast Ring is a smashing success, here are a few tips and tricks:
This Stuffed French Toast Ring has become a staple in my kitchen for good reason. It’s versatile, delicious, and visually stunning.
Plus, it’s so easy to prepare ahead of time. Give it a try, and I’m sure you’ll love it as much as I do!
Key to Success #1 – Let’s Get Fancy, Shall We?
This Stuffed French Toast Breakfast Ring is an upgraded version of baked French Toast.
You can certainly bake this Stuffed French Toast in a 9X13 baking dish but baking it into the shape of a ring makes it extra special.
Go ahead and break out your good china because we’re fancy now.
To make your breakfast ring, use a half sheet rimmed baking pan.
These are about the size of a cookie sheet but they have a nice rim around them.
It’s the same pan you would use for a sheet cake.
The toppings are also a big highlight of this dish.
I went with fresh raspberries and blueberries in the center of my French Toast Ring but you could use any fruit that you like.
I think it would be fun to have a little bowl of whipped cream served alongside the French Toast Ring.
Key to Success #2 – Bring the Ring of Crescent Roll Dough
The Pillsbury Refrigerated Crescent Dough is perfect for this recipe because it’s so easy to form into a rectangle and then roll into a log.
One of the tricks to this recipe is cutting your log into 12 equal pieces.
It’s a lot easier than you think though.
First, make sure you use a serrated knife.
You’ll want to lightly saw back and forth through the dough.
Since you’ll be cutting through the filling too, you may want to wipe off the knife of your blade with a paper towel between each slice.
Second, go ahead and put a cutting board under your dough so that you don’t damage your knife.
The trick to cutting even slices is to start by cutting your log in half then cut each half in half again.
You’ll end up with four equal pieces.
Take each of these pieces and cut them into three slices.
You’ll end up with 12 perfect slices.
Key to Success #3 – Let’s Chill Out – Chill the Crescent Dough Overnight
After you get your dough slices cut up, you’ll want to gently place them into a zip-top bag and cover them with the egg mixture.
Let this mixture chill out in your fridge for at least 30 minutes so that the dough will soak up all that egg goodness.
You can make this recipe ahead of time and let it hang out in the fridge overnight so that you can bake it in the morning.
Whether you bake this Stuffed French Toast in the shape of a ring or in a traditional casserole dish, it’s a recipe that will be asked for again and again.
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Frequently Asked Questions
Absolutely! While the recipe calls for Pillsbury crescent dough sheets, you can experiment with other types of dough like puff pastry or even homemade dough. Just make sure the dough you use can be rolled out into a rectangle and rolled up easily.
Yes! One of the best things about this recipe is its flexibility. You can prepare the stuffed French toast ring the night before and bake it in the morning. Simply refrigerate the assembled ring overnight with the egg mixture poured over it.
No worries! You can use a hand whisk or even a fork to mix the filling ingredients. Just make sure to soften the cream cheese beforehand to make combining easier.
Definitely! Feel free to get creative with the filling. You can add things like chopped nuts, chocolate chips, or even fresh fruit to the cream cheese mixture to customize your stuffed French toast ring.
Look for a golden-brown color and a slightly crisp texture on the outside of the rolls. The inside should be cooked through, so you can use a toothpick to check. If it comes out clean, your French toast ring is ready to enjoy!
You can use any baking dish that is large enough to hold your French toast ring. Just make sure to line it with parchment paper to prevent sticking.
Yes, you can freeze leftover slices. Just make sure they are cool before wrapping them in plastic wrap and placing them in a freezer-safe bag or container. Reheat in the oven or microwave when ready to eat.
What would you use for your toppings?
Stuffed French Toast Ring
Ingredients
For the Crescent Ring:
- 1 can, 8 oz Pillsbury refrigerated crescent dough sheet
- 1 cup milk
- 4 eggs
- 1 Tbsp vanilla extract
- ½ tsp salt
- 2 tsp cinnamon
For Filling:
- 1 package, 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Directions
- Use electric mixer to beat together cream cheese, sugar, and vanilla for the filling.
- In separate bowl, mix together milk, eggs, vanilla, cinnamon and salt.
- Unroll crescent dough into a rectangle and spread filling over the dough, leaving a 1/4-inch border along the long ends.
- Starting with the long side, roll up into a log. Pinch edges to seal.
- Use a serrated knife to cut log into 12 slices. (Cut log in half then cut the two pieces in half again. Cut each of the four remaining pieces into three slices each.)
- Places rolls into a gallon-sized zip-top bag or 9X13 baking dish. Pour egg mixture over the rolls. Refrigerate for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Remove rolls from refrigerator and arrange into a ring on the rimmed baking sheet. Brush remaining egg mixture over dough.
- Bake uncovered for 20-25 minutes until golden brown.
Notes
Nutrition Facts
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I assembled mine in the 9 x 13 dish last night instead of putting it in the ziplock back per alternate directions. It is stil swimming in the egg/milk mixture.Did anyone else have this issue? I was thinking most of the liquid would have absorbed. I haven’t cooked it yet but I am having doubts that it will turn out even remotely like the pic. I followed directions to the T.
Editor’s note: I would not recommend dumping all the ingredients into a 9×13-inch pan and then baking. The French toast is meant to absorb as much of the liquid as it can, but it shouldn’t be swimming in the liquid when baked. The dough is meant to be removed from the liquid before baking in the ring shape.