I’ve been wanting to make stuffed French toast ever since my mom described a breakfast she had while traveling in the Pacific Northwest two summers ago. I think I asked her describe it to me five or six different times. Each time, I realized what I was envisioning was not what she had described and yet, I couldn’t get my vision out of my head. So here I am, making yet another version, all in the name of getting something checked off my list
When I’ve tried making French toast in the past, I got stuck because of the bread. Plain old sandwich bread does in the pinch but I wanted the real stuff, the challah or brioche. I finally found brioche in the store and I have to say, it does make superior French toast. If you can’t find challah or brioche, any thick, dense bread work and make sure to let it sit out overnight to dry out. Not only the drier, stiffer bread hold up better in the egg mix, it also soaks up more which is a good thing.
This French toast is a bit on the fancy side. I mean, yes, you could make it for a Saturday morning, pajamas-only breakfast spread, but it will be the best dressed. Warm cream cheese, red, sweet berries and golden toasted bread, these stuffed beauties would fit right in at for brunch at the country club or tennis club. Or you could meet somewhere in the middle. Stick with the jammies and turn the tube to tennis. Love, 15, 30, 40, game point! Tennis terms, I’m told. :)
Recipe adapted from Martha Stewart
Ingredients
- 5 eggs
- 1 1/4 cups milk
- 2 Tbsp vanilla
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- pinch of ground nutmeg
- pinch of salt
- 3/4 lb sliced strawberries, sprinkled with sugar
- 6oz cream cheese, softened
- 8 slices bread, challah or brioche, day old
- 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
- Butter for the skillet
Instructions
- Whisk together the eggs, milk, vanilla, sugar, cinnamon, nutmeg and salt in a wide, shallow bowl.
- Spread cream cheese on all the slices of bread (a little over 1 Tbsp on each).
- Cover half of them with sliced strawberries and then top it with a just-cream-cheese slice.
- Warm a large skillet over medium heat. Add a butter to melt.
- Take the bread, cream cheese, strawberry sandwiches and dip them in the egg mix.
- Place on the warm griddle and cook until golden brown, flip it over and repeat on that side too.
- Serve warm with butter and syrup, if desired.
Notes
If you forgot to leave the bread out the night before, no sweat. Lay the bread out on a baking sheet. Put in the oven at 350F for 10-15 minutes, until dry but not browned. Allow to cool and then use.
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This post is sponsored by Lavazza Coffee. I’ve partnered with them for a series of post spread over the coming year. All opinions and ideas are my own. Thank you for being supportive of our sponsors.
Oh my gosh this looks so amazing. I’ve been crazing yummy breakfast foods and this pretty much needs to be in my belly right now. :)
Well this just looks absolutely insanely delicious…
I will literally eat anything if it involves brioche. If you don’t mind, go ahead and pack this up in a box and send it over to my house!