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

Strawberry Goat Cheese Stuffed French Toast by

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

Strawberry Goat Cheese Filling for Stuffed French Toast by

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

Strawberry Goat Cheese Stuffed French Toast by

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.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Get Your Goat (Cheese) Brownies

I like to over prepare and Brian likes to get things just right, which I (of course) view was under preparing. These differences are most obvious when we’re getting ready to host a party. Brian will carefully calculate just how many appetizers each person is likely to eat, and I’ll worry that they’ll be so tasty that our gusts double their normal intake leaving someone else to go hungry. In the end, it’s usually a 50-50 split on who was right. We’ll both be glad that I insisted on extra booze, but I’ll also learn that there are only so many desserts someone can eat in one night. Our last party left us with a bit of extra goat cheese (I’ll admit, this one is on me) and I needed a way to use it up. I’m a big fan of cheesecake brownies and thought swapping out the cream cheese for something a bit tangy was worth a try. Luckily, my instincts were right on this one. I think we may just have to over prepare for our next party too!

Raspberry Goat Cheese Brownies by

Raspberry Goat Cheese Brownies by

Raspberry Goat Cheese Brownies

Makes a 13×9″ dish

  • Crisco or cooking spracy
  • 2 1/2 pints raspberries (about 2 cups)
  • 2 tablespoons bourbon
  • 12 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2 3.5-ounce bars 70% chocolate, roughly chopped
  • 1 3.5-ounce bar 90% chocolate, roughly chopped
  • 1/2 cup skim milk
  • 1 cup flour, sifted
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar, divided
  • 5 eggs, divided
  • 4 ounces goat cheese, softened
  • 8 ounces low-fat cream cheese, softened
  • 1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Coat a 9 x 13 ovenproof dish with Crisco or cooking spray; set aside.

2. In a small bowl, combine the raspberries and bourbon. Set aside.

3. Melt the butter in a medium saucepan over medium heat. Mix in both types of chocolate and stir until smooth. Remove from heat and stir in the milk; let cool 5 to 7 minutes.

4. Meanwhile, in a medium bowl, combine the flour, baking powder and salt; set aside.

5. Once the chocolate mixture has cooled, add 2 cups of sugar and 4 of the eggs, one at a time, mixing between additions. Add the wet ingredients to the dry ingredients and mix to combine. Gently fold half of the raspberries into the brownie batter and pour into the prepared dish.

6. In another medium bowl (or in a stand mixer), combine the goat cheese, cream cheese, vanilla and the remaining 1/4 cup sugar and egg; cream ingredients together until fluffy. Gently fold in the remaining raspberries and their juices. Drop the cheesecake batter by spoonfuls all over the top of the brownie batter. Use a skewer to swirl the two batters together. Bake for 30 minutes or until set.

SWWU Tip 1: Brownies will last covered with an air-tight lid on the countertop for up to 5 days, refrigerate to store them longer.

SWWU Tip 2: Want to skip the bourbon? Sub in an equal amount of rum or toss berries with a tablespoon of lemon juice and a teaspoon of confectioners’ sugar.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.