Stuffed French toast is always one of our go-to breakfasts when we are hosting overnight guests. It’s something everyone loves and it feels a bit more special than a plate of eggs and toast. Instead of our usual cream cheese filling, we recently added a tangy twist with some creamy goat cheese.
Paired with a few strips of farm-fresh bacon, this breakfast turned out to be quite a tasty treat. It was pretty quick and easy to put together, too. To make the decadent filling, we simply combined softened goat cheese with a bit of honey and some strawberry preserves we made at a class we took earlier this summer at The Brooklyn Kitchen.
Use the recipe below as a guide, adjusting flavors and amounts to your preferences. We cut our toast thin, but if you added a layer of fresh-cut fruit this could definitely stand up to a thicker bread. Swapping blueberry, raspberry or other jellies, james or preserves would also allow you to add a different spin to this dish. Play around and have fun. You’ll be glad you did!
Strawberry Goat Cheese Stuffed French Toast
Makes 8 sandwiches
- 2 tablespoons ground cinnamon
- 2 tablespoons sugar
- 2 4-ounce packages goat cheese, at room temperature
- 1/4 cup strawberry preserves
- 1 tablespoon honey
- 16 pieces challah bread, cut about 1/4- to 1/2-inch thick
- 4 eggs
- 2 tablespoons milk
- 1/2 tablespoon vanilla extract (check out our recipe for homemade extract)
- 1 tablespoon butter
1. In a small bowl, combine the cinnamon and sugar. Set aside.
2. In another small bowl, combine the goat cheese, preserves and honey. Mix until well combined and set aside.
3. Place the challah pieces in open pairs (like you would to make a sandwich) on a work surface. Make sure the bread pieces will line up when closed together. Smear a bit of the goat cheese filling on each piece and top with remaining bread to make a sandwich.
4. In a medium dish, whisk the eggs, milk and vanilla extract together. Place this bowl near your stove if you can and heat a large skillet over medium. Add about 1/2 tablespoon of butter to the hot skillet and let it melt. PIck up one of your french toast sandwiches and dip it into the egg mixture, making sure to coat all sides. Add to the pan then sprinkle a bit of the cinnamon sugar mixture over the top of each. Cook for 2 to 4 minutes or until brown, flip and cook 2 to 4 minutes more until brown and cooked through. Repeat with remaining french toast sandwiches. (*You may need to make additional egg mixture if your bread is soaking up a lot.) Serve immediately with maple syrup on the side.
SWWU Tip: Making enough for a crowd? Keep prepared french toast in an oven heated to 200°F until you’re ready to serve them.