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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

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Difficulty: Easy

Servings: 6

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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.

 
 
_______________________________________

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.

Amy from She Wears Many Hats (missamy) on 5.4.2010

Looks like a yummy welcome to any day. Sweet stuff Alice and Manda!

Vicki on 5.4.2010

How delicious does this sound?!!! My one and only original cooking tip is while making French toast is turn the heat low after slightly browning and put a lid over the pan. The heat and moisture cause it to steam slightly and puffs it up. I can only imagine how this strawberry confection will be!

Denise on 5.4.2010

When I make french toast I add vanilla to the egg bath. My mother did it, and it makes it yummy.

OJ Photography on 5.4.2010

I love IHOP’s Stuffed french toast and this looks even better! I know what’s for breakfast this weekend!!!!

Thanks!

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sourkraut on 5.4.2010

You make it look so easy and the results so beautiful! I’m certainly tempted to give this recipe a try but I harbor no illusions that mine won’t have filling spilling out everywhere despite my best efforts.

AudreyInez on 5.4.2010

i’m a little weak in the knees. and my skirt flew up.

Deanne on 5.4.2010

Oh my goodness! I have a gluten intolerance and normally wouldn’t even be phased by something with bread. But right, now. I want that! Going to head over to a GF bakery to pick up some French bread some time this month just to make this recipe!

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bunkycooks on 5.4.2010

That is truly amazing french toast!

Alice on 5.4.2010

Thanks everyone for your sweet comments. I hope you try this recipe because it is fabulous!

Shawna on 5.4.2010

Wow! I can’t wait to try this. Seems so simple yet I am sure it is amazing.

Red Dog Mom on 5.4.2010

I like to make stuffed French toast using Portuguese Sweet Bread – it’s similar to the Hawaiian bread you can get in some grocery stores. It makes the French toast super rich but oh so good.

Noelley on 5.4.2010

That looks so good! I might have to make it for Mother’s Day brunch.

Moonstonemama on 5.4.2010

I’m thinking this is what I’ll be cooking up for Mother’s day breakfast!

Cici on 5.4.2010

And, my husband just asked for French Toast!!
What great timing!! Thanks, ladies!! :)

Mz V on 5.4.2010

I fear my arteries may have just slammed shut in anticipation of this heavenly breakfast. *CLEAR!* (Sound of paddles being activated)

Adrianna from A Cozy Kitchen on 5.4.2010

Alice, This French toast looks absolutely beautiful. I love the set-up with the orange juice and beautiful strawberries in the background. Lovely and looks amazing!

Judy on 5.4.2010

I cannot wait to try this soon! I LOVE breakfast foods and this one looks like a winner… I’m thinking blueberries!

Dana on 5.4.2010

Looks amazing!
Here’s my version…

Kings Hawaiian Bread
Filling: Cream Cheese, orange zest, sugar and nutmeg
Egg Bath: just like above but add juice of orange to egg mixture

Make french bread just like the above recipe.
ENJOY!

Rebekah Hills on 5.4.2010

That is BEAUTIFUL and looks amazing!!

Nancy G. on 5.4.2010

I am trying to grow strawberries this summer. Hope I can get some as beautiful as those! I will be making this recipe!!!

BriBedell on 5.4.2010

Oh my word. Heaven on a plate!

Patrice on 5.4.2010

add pecans to the filling and it would be heavenly to me! Great idea for this weekend! I had stuffed French toast at a famous local breakfast joint once that had honey, walnuts, vanilla cream cheese and bananas. Great memory but I’d not been able to recreate it. I’m sure the basics here can be tweaked for any taste combo! So thanks for the recipe! :)

Melynda on 5.4.2010

These are great! The only difference from my WORLD FAMOUS french toast is I add some vanilla and a little bit of sugar to the egg wash … try it, it’s my secret!

pharmphun on 5.4.2010

Oh my!

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supertwinmom on 5.4.2010

yum!

kathleen on 5.4.2010

Oh. Oh my. It looks like heaven on a plate!

amy dishes on 5.4.2010

oh, that reminds me of such a lovely desayuno we had in panama on our 6th wedding anniversary. i’m so happy to finally know how to make this! (ps – love the photos. i want to reach into the screen and pluck those strawberries from the bowl.)

Pat on 5.4.2010

OMG!!! My mouth is watering!!

Danielle on 5.4.2010

I used to work at a restaurant that made this only the cream cheese filling was made with maple syrup and walnuts (it was a pancake house on a maple farm) instead of strawberry jam and strawberries. I think a combination of both recipes would be decadently rich and just lovely:) Mmmmm

hallgirl on 5.4.2010

Absolutley amazing! Yummy, yummy, yummy!!

azjenny on 5.4.2010

Looks wonderful, I can’t wait to try it!!

SuzQ on 5.4.2010

Oops!! SO sorry about my mandY, MandA!! Please forgive!! :-)

SuzQ on 5.4.2010

My husband ordered a similar dish for brunch at a local pub this past Sunday…it was made with a buttery croissant instead of the “french toast” and stuffed with fresh strawberries swirled in sweet ricotta. ABSOLUTELY DELISH!! I can’t wait to whip up THIS sinful recipe for him!!

Thank YOU, Mandy for the recipe; and Alice THANK YOU for the visuals!! I HAVE to go to lunch now!! :-)

michelle on 5.4.2010

Nice post, thank you Alice and Amanda!

Natasha R on 5.4.2010

I’m hungry just looking at the pictures!

Cari on 5.4.2010

I am sooo making this.

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Ree | The Pioneer Woman on 5.4.2010

Incredibly beautiful, Alice. Thank you so much for contributing such loveliness here.

Thank you, Manda, for the scrumptious recipe!

Chrys on 5.4.2010

I want it now!! mmm Looks so good!

Meg on 5.4.2010

Woah! I need to go make this Right. Now.

Melissa on 5.4.2010

…wow. Is all I need to say. These will be on my mind until I make them.

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loveandbutter (Jamie) on 5.4.2010

this sounds phenomenal! yummm

AshleyC on 5.4.2010

This looks so delish! I am really hoping for some stuffed french toast on sunday!

Kierstan on 5.4.2010

Looks great! For a healthier version you could probably swap the cream cheese for greek yogurt and still have an amazing result.

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cookincanuck on 5.4.2010

Beautiful! I would be one happy lady if my kids placed this in front of me on Mother’s Day.

Jutta on 5.4.2010

I am so going to try this with some guests this weekend!

Amanda on 5.4.2010

That looks Amazing. Wow. You are SO talented girl! I am truly so impressed with you always… you made this recipe come to life!

Great job!!

Blessings-
Amanda

Marjorie on 5.4.2010

I know what I’ll be making for Saturday’s breakfast!

Jessica @ How Sweet on 5.4.2010

That looks incredibly sinful! I love my french toast made with challah and I’m just envisioning it now. :)

Jenny Flake on 5.4.2010

Gorgeous French Toast!!

Sarah in Missouri on 5.4.2010

Wow! That looks fabulous. I think the kids will love it too!