This is really more of a dessert than a breakfast. I mean look at it! It’s thick-cut challah french toast filled with cream cheese and sugar coated fruit, topped with powdered sugar and syrup just for good measure. You could even get really crazy and plop some fresh whipped cream on top as well. I’m just saying.
I hadn’t made filled french toast before, but it definitely blows regular french toast out of the water. It really doesn’t take that much more time or effort and you get a much better final result. You could really fill it with anything you wanted, from Nutella to vanilla pastry cream. You could also use the cream cheese filling idea and switch out your preferred fruits or berries. The options are endless!
This is a very filling breakfast so don’t worry- 1 to 2 pieces will satisfy even the hungriest person!
Stuffed French Toast (serves 4-6)
For the filling:
1/2 cup sliced fresh strawberries
1/2 cup fresh blueberries
2 tbsp. sugar
4 oz. cream cheese, softened
For the toast:
4-6 thick slices challah bread
1 large egg
3/4 cup milk
2 Tbs butter, melted
1 tsp vanilla
1/4 cup flour
1/4 tsp ground cinnamon
1/4 tsp salt
Unsalted butter for the skillet
To make the filling, toss the strawberries and blueberries in a bowl with the sugar. Coat well. Let sit for 15 minutes so the juices make a sugary syrup.
To prepare the bread, carefully slice a pocket into each piece, taking care not to cut through to the other side. Heat a large skillet over medium heat with a Tbs of unsalted butter.
In a shallow bowl or baking dish whisk together egg and milk. Whisk in melted butter and vanilla followed by the flour, cinnamon and salt. Fill each pocket of bread with a bit of filling, dividing it evenly amongst the 4-6 slices. Soak each piece of bread in the egg mixture for 10 seconds per side. Shake off excess mixture and place bread on a plate. Repeat with remaining slices.
To prepare the toast, carefully slice a pocket into the center of each slice of bread, taking care not to cut all the way through to the other side. Heat a large skillet over medium heat. In a shallow baking dish or pie plate, whisk together the egg and milk. Whisk in the melted butter and vanilla. Stir in the flour, cinnamon and salt and whisk until smooth. Fill the pocket of each slice of bread with some of the filling mixture. One or two at a time, place the filled slices of bread in the egg mixture, soaking about 30-40 seconds per side. Remove the bread and allow the excess batter to drip off. Transfer to a plate and repeat with the remaining bread slices.
To make the french toast, place 2-3 slices of the soaked bread into the hot skillet. Cook on each side until toasted to your preference, at least 2 minutes per side.
Serve with powered sugar, syrup, extra fruit, ice cream…whatever
Recipe from Annie’s Eats