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Stuffed French Toast

Posted by in Step-by-Step Recipes

Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice!

Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

 
French toast is one of my most favorite foods to eat any time of the day. When I saw this Tasty Kitchen recipe posted by manda2177, it was love at first sight. It makes ordinary French toast extraordinary. May I introduce you to Stuffed French Toast?

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). I also added slivered almonds just for the fun of it, but you don’t have to … unless you want to. If you do, let me know when and where I can invite myself over for breakfast. Thanks.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Before you can invite me over for breakfast, you’ll need to know how to make this. Slice a loaf of bread in 2-inch pieces. You should get about six pieces all together, not including the end pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long (as pictured above). This will form your “pocket.” Once you’re done, set the bread aside.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

I decided to go with strawberries for the filling. They were almost too pretty to eat. You could use any fruit or no fruit at all, but I highly recommend strawberries.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Wash the strawberries, remove the stems, and cut slices in each one. Turn them a quarter turn and slice them again, adding them to a bowl.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Set them aside and allow the sugar to release its magic.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Next, add jam to the cream cheese and mix both of them until well combined.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

The cream cheese mixture now looks like strawberry yogurt. Yum!

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Now comes the fun part! Grab a slice of bread and add about a tablespoon (or as much as you like) of cream cheese filling. Personally, I like about 2 tablespoons per slice. Do the same thing with the fresh fruit. Make sure to close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon together until well mixed. Turn the stove top on to medium-high to preheat the skillet. While your skillet is heating up, dip sliced bread in the egg wash for about 20 seconds on both sides. Only dip as many slices as you plan on frying. In other words, if your pan can only fry two pieces at a time, be sure to only coat two pieces of bread a time.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Add a little butter to the surface of skillet. This will help prevent the French toast from sticking. I heart butter.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Fry each slice for about 3 minutes per side or until golden brown. Remove from heat and serve.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

If you’re interested in making your stuffed French toast a little more glamorous, sprinkle powdered sugar over the tops of the slices and garnish with fresh strawberries and almonds.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Look at how beautiful these babies are! Can you believe how easy that was, yet how fancy this looks by adding a little magic dust (a.k.a. powdered sugar)?

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Final thoughts: although I loved this recipe, I would like to suggest a few things. For a whole loaf of bread, you may want to double the amount of cream cheese and jam the original recipe calls for. If you plan on using fresh strawberries for the filling like I did, I recommend using a 1/2 cup of chopped strawberries with 1 tablespoon of sugar mixed in. Also, because I found the stuffed French toast was plenty sweet on its own, I opted not to add maple syrup.

Many thanks to Amanda for this great recipe. It’s now in my regular Sunday morning rotation!

 
 

Printable Recipe

Stuffed French Toast

4.91 Mitt(s) 22 Rating(s)22 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

A wonderful twist on a breakfast classic!

Ingredients

  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
  • ½ packages Cream Cheese (4 Oz), At Room Temperature
  • 2 whole Eggs
  • 1 Tablespoon Cinnamon
  • ½ cups Skim Milk
  • 2 Tablespoons Butter

Preparation Instructions

Heat skillet or electric griddle to 325 to 350 degrees.

Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter and syrup.

 
 
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Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. All we’ll say is that we knew she was a winner way before they did.

 

152 Comments

Comments are closed for this recipe.

Jenny R on 8.9.2010

I just made this this morning…Very Good!!! I too added vanilla to my egg bath…That what I Momma did, and I did with out thinking.
Thanks for sharing!!

Aneliya on 7.22.2010

Thanks for this great recipe!
I did it a week or so ago and they turned out perfect – my boyfriend really enjoyed them. For anyone who doesn’t want to put/doesn’t have cream cheese – you can use yogurt instead, turned out really good for me.
Also, I was inspired and did my own modification – salty stuffed french toast! Just removed the cinnamon and replaced it with black pepper, and for the stuffing used some salty cheeses and thinly sliced olives. Mmmmm, yammy :)

jen on 7.19.2010

I’m making this for my family. Period.

Wade on 7.19.2010

Trying this tonight but with bananas instead of fresh strawberries.

Vivianne on 7.12.2010

I made these this past weekend and it was absolutely delicious! My kids don’t usually like my french toast but this they raved over! Thanks!