Stuffed French Toast

Stuffed French Toast from ZestuousWhenever I have company, I make this dish for brunch. It can be made kid-friendly with cream cheese and strawberry jam or with a grown up twist with goat cheese and fig preserves.

The best part about this recipe is that it can be made a couple of days in advance and heated up the morning you’re feeding the gang, leaving you more time to enjoy their company.

I prefer to make it with day-old French baguette slices, but you can use any type of bread, just be sure that it is sliced less than ½-inch thick.

Stuffed French Toast


  • 3 eggs
  • ¼ cup milk, cream or eggnog
  • 8 slices of bread or 16 slices of baguette
  • 4 ozs. spreadable cheese (cream cheese or goat cheese)
  • ½ cup jam or jelly
  • butter
  • powdered sugar (optional)

Whisk together the eggs and milk.

Dip both sides of the bread into the egg mixture.

Cook each slice of egg-coated bread in a skillet over medium-high heat, until brown ~ about 3 minutes.

Spread one slice of the cooked French toast with cream cheese or goat cheese. Spread the other slice with jam. You can also add fresh fruit slices or nuts, if you’d like.

Sandwich the slices together. If using loaf bread, cut the sandwich into strips or quarters.

Serve right away, or place the prepared slices into a baking dish, cover and refrigerate until the morning of your brunch.

To reheat, place the pan in a 400-degree oven for 5-10 minutes.

Serve with butter and dust with powdered sugar.


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