Your New Favorite French Toast

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.

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

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.

Strawberry Goat Cheese Filling for Stuffed French Toast by somethingwewhippedup.com

Strawberry Goat Cheese Filling for Stuffed French Toast by somethingwewhippedup.com

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.

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

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.

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Sugar Rush

My morning coffee—and many other treats—will never be the same, thanks to the vanilla sugar we recently made. Recycling the beans used for our delicious homemade vanilla extract, we made two batches of the sweetener. One was made with standard granulated sugar and the other was made with raw sugar. I wouldn’t say that one is better than the other, but I expect each one to carve out its own place in our kitchen. So far, the raw version has worked well to top muffins and french toast, while the granulated sugar works best when incorporated into baking recipes (like these brownies). Both give coffee and iced coffee a nice hint of flavor and I can’t wait to jazz up my summertime sweet tea (stay tuned) with a few spoonfuls.

Vanilla Sugar by somethingwewhippedup.com

Vanilla Sugar by somethingwewhippedup.com

Vanilla Sugar

Makes 1 cup

  • 1 cup sugar (granulated or raw)
  • glass jar
  • 3 vanilla beans (used is fine), split down the middle

1. Pour sugar into the glass jar. Trim the vanilla beans down to 2- to 3-inch segments so they’ll be completely covered by sugar once placed in the jar. Add to the jar, secure the lid tightly and shake until well combined. Set aside and shake the jar every few days. The flavor should develop within a week and will get stronger and stronger every day. I was happiest with ours after two weeks.

SWWU Tip 1: If you’ll be using previously used beans for this, be sure to let them sit out on the counter for a few hours to dry out. They shouldn’t be wet when placed in the sugar.

SWWU Tip 2: Using fresh pods for this? Split each down the middle, remove the seeds and add everything to the jar. Mix to combine. 

SWWU Tip 3: This can be a never-ending jar of sweetener. As the level gets lower, just add more sugar to the jar. If you notice the flavor isn’t as strong, swap in some new vanilla beans.

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The Sugar Addict’s Breakfast

See that gorgeous cake in the background of the photo? It showed up on our doorstep Saturday night, thanks to our friend Bethany. We immediately dove in and discovered it was one of the most moist, flavorful cakes she’s ever made. We restrained ourselves and each only had one piece, but when we woke up on Sunday morning, we wanted more. That’s when we decided to get a little creative and see how the cake would taste if we treated it like the bread in a French toast recipe. Lucky for us, the idea was a winner. Granted, it was one of the sweetest breakfasts either of us have ever tasted, and it would be best balanced out with a savory piece of bacon or two. But, it’s good to indulge and let your sweet tooth win out every once in a while. We’ve all earned it!

Lemon Cake French Toast by somethingwewhippedup.com

Lemon Cake French Toast by somethingwewhippedup.com

Lemon Cake French Toast

Makes 2 servings

  • 4 slices lemon cake (see tips below for Bethany’s recipe)
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1 teaspoon butter
  • maple syrup (optional)

1. In a shallow bowl, combine the egg, milk and cinnamon; set aside.

2. Heat the butter in a large skillet over medium. Dip a piece of cake into the egg mixture, being sure to coat all sides, and transfer to pan; repeat with remaining cake. Cook for 1 to 2 minutes or until browned, then turn to the other side and cook for 1 minute more or until done. Using tongs, hold each piece upright so you brown all of the edges, including the sides. Divide evenly among two plates and serve with maple syrup if desired.

SWWU Tip 1: I bet this recipe would work well with a variety of dense cakes. Just be sure you pick one that won’t crumble when dipped in the egg mixture. Bethany used the lemon cake recipe from Smitten Kitchen. Check it out if you’d like a delicious treat!

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