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This tasty twist on stuffed French toast uses tortillas instead of bread—layered with cheesy cinnamon and vanilla goodness. Its creator, Dan Whalen of, calls it a skillet of French toast awesomeness. 

For more stuffed French toast ideas, check out these recipes: 

Bacon & Tomato Stuffed French Toast Topped With Fried Eggs 

Ham & Cheese Stuffed French Toast Waffle Sandwiches

Apple-Pecan French Toast Casserole


  • 4 eggs
  • ½ cup milk
  • 3 teaspoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon sugar
  • 8 ounces mascarpone cheese 
  • Salt
  • Oil, for pan
  • 6 or 7 small flour tortillas
  • Butter, for serving
  • Maple syrup, for serving


Serves: 2


Preheat the oven to 350˚F. 
Mix the eggs, milk, 2 teaspoons cinnamon, the vanilla, and half the sugar in a bowl. 

In another bowl, mix the mascarpone and remaining 1 teaspoon cinnamon and ½ tablespoon sugar. Season the egg and mascarpone mixtures with salt. 

Grease a small skillet or baking dish about the size of the tortillas; if needed, cut the tortillas to fit the size of the pan. 
Dip a tortilla into the egg mixture and place at the bottom of the dish. Spread some of the cheese on top. Repeat until the skillet or baking dish is filled, ending with a final egg-soaked tortilla. Spoon a few more spoonfuls of the egg mixture around the sides of the pan and on top. 
Bake until lightly browned on top and cooked through, about 45 minutes.

Let cool slightly for the "French toast" to settle, then quarter and serve topped with butter and syrup.