Yeah. I know. More breakfast. I just can’t stop! I actually added a breakfast category to the menu last night, because I thought it deserved some recognition. Stuffed French toast is something I’ve always wanted to try, but never actually done. Kind of like cheez-its. The verdict? I should try more new things. These were delicious!
You really could stuff the French toast with whatever you want: I chose cream cheese mixed with raspberry preserves, which was DELICIOUS. I thought about melting chocolate chips in there, or just doing sweetened cream cheese, but I was happy with my fruity mixture. Go crazy! Use your imagination here!
Here’s a pro tip: If your bread is REALLY crusty (as mine was), fill a piping bag with the filling, attach the flattest decorating tip you can find, and pipe the filling in. It was by far the easiest method I tried.
Stuffed French Toast
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 3
- 6 slices (2″ each) of day-old bread (brioche or sourdough are my favorites)
- 4 oz cream cheese, room temperature
- 1/4 cup raspberry preserves (or mashed fresh rasberries + 1 tsp sugar)
- 3 eggs
- 3/4 cups milk
- 1 Tbsp pure vanilla extract
- 1 tsp sugar
- 1/4 tsp ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- Toppings: Maple syrup, powdered sugar, fresh fruit
- Slice each 2″ piece of bread down the middle to create a pocket.
- Stir the cream cheese and preserves together (microwave if necessary), then spread or pipe into the pocket of each piece of bread.
- In a shallow dish, whisk together eggs, milk, vanilla, sugar, cinnamon, nutmeg, and salt.
- Let the bread soak in the mixture for 10-15 minutes on each side, or until it is mostly saturated.
- Preheat the oven to 200 F.
- Heat a skillet over medium heat, melt some butter in the pan, and cook each piece of bread until golden-brown on each side. Keep warm in the oven until all pieces are cooked.
- Serve with toppings of your choice!