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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Completely Stuffed – The BEST At-Home Brunch

In addition to pancakes, one of our go-to breakfasts (especially when we’re serving guests) is a version of our stuffed french toast.

Peach-Bourbon Stuffed French Toast by somethingwewhippedup.com

Peach-Bourbon Stuffed French Toast by somethingwewhippedup.com

We’ve got a good system down now and it’s a breakfast we can bring together pretty quickly. We often change up the filling to go with the season: fresh blueberries, strawberries or apples all work well. The recipe below uses a peach filling with a bourbon cream cheese frosting. The combination is quite decadent! In fact, it seems like a dish you might need to go to a fancy brunch spot to enjoy. But guess what, it’s super easy to make right in your own home. Here’s how:

Peach-Bourbon Stuffed French Toast

Makes 8 pieces

  • 4 peaches, diced
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon, divided
  • 1 1/2 tablespoons vanilla extract (check out our recipe for homemade extract), divided
  • 1 1/2 tablespoons grated orange zest, divided
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 2 tablespoons bourbon
  • 16 pieces of thick-cut (about 3/4-inch each) challah
  • 6 eggs
  • 2 tablespoons milk
  • butter, as needed

1. Add the peaches, maple syrup, 1/2 teaspoon ground cinnamon and 1 tablespoon each vanilla extract and orange zest to a medium pot and toss to combine. Heat over medium, stirring occasionally, until bubbly. Reduce heat to low and let cook down while you’re prepping the rest of the breakfast.

2. Meanwhile, in a medium bowl, combine the cream cheese, confectioners’ sugar, bourbon and the remaining vanilla extract and orange zest. Whisk until smooth, then taste and adjust flavors as needed. 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 (see below). Smear a bit of the cream cheese frosting on each piece and top half of them with a generous portion of the peach filling. Top with remaining bread to make a sandwich.

4. In a medium dish, whisk the eggs, milk and remaining ground cinnamon 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 and cook for 2 to 4 minutes or until brown, flip and cook until brown. Repeat with remaining french toast sandwiches. (*You may need to make additional egg mixture if your bread is soaking up a lot.)

5. Divide stuffed french toast among four plates and top each with a dusting of powdered sugar. Serve immediately with additional maple syrup and apple topping on the side if desired.

Prep for Stuffed French Toast (note there are apples in that pot, not peaches) by somethingwewhippedup.com

Prep for Stuffed French Toast (note there are apples in that pot, not peaches) by somethingwewhippedup.com

SWWU Tip 1: Making enough for a crowd? Keep prepared french toast in an oven heated to 200°F until you’re ready to serve them.

SWWU Tip 2: Extra bourbon cream cheese frosting can be stored covered in the fridge for up to a month. 

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