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Stuffed French Toast

In the mood for something sweet & salty, creamy on the inside and crisp on the outside…also frugal, easy to put together and on the table in about 20 minutes?  If you’re a fan of having breakfast for dinner - then this is also the dish for you.  Breakfast, brunch, lunch, linner, dinner or late supper dish idea.  You probably already have all the ingredients on hand - so make this now!


Stuffed French Toast

Stuffed French Toast

Stuffed French Toast

  • Servings: 4
  • Difficulty: Easy
  • Print


For the French Toast

  • 1 loaf bread - sliced into 8 pieces, one inch slices. French bread works well, Brioche, or pre-sliced Texas Toast.
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons butter + 2 tablespoons canola oil
  • Warm maple syrup and butter or margarine to top

For the Filling

  • 1 tablespoons oil or fat of your choice
  • 8 eggs
  • 1 pound breakfast meat of your choice. Ground breakfast sausage, sausage links, bacon, turkey bacon.
  • 1/4 cup grated cheddar cheese (optional)
  • Salt & Pepper to taste


Turn on the oven to 250.  You’ll only be using it to keep the french toast warm while you’re preparing the filling, unless you’re using bacon as the breakfast meat. It’s super easy to cook the bacon while you’re making the french toast.  Place the bacon on a foil lined large baking sheet in strips, one layer - then bake at 400 until crispy to your preference. Remove and transfer the bacon to paper towels to absorb grease.

For the French Toast

  • In a pie plate or baking dish with a rim, crack the eggs, add the milk, vanilla and cinnamon.  Whisk until combined.
  • Heat a large skillet or griddle on medium-high heat and add a few small pats of the butter plus a dash of the oil to grease the pan. Use sparingly, trying to stretch out the butter/oil mixture to get all 8 slices cooked. The butter adds flavor & color, the oil keeps the butter stabilized so it doesn’t burn.
  • While the butter/oil heats, dip your first few slices of bread into the egg mixture, turning to coat each side and place on the griddle/skillet when the butter is bubbling and hot.  Only batter as many slices as you can cook at one time.
  • Turn the bread to brown the other side. You’ll be regulating your heat, I usually turn the heat down a bit so the bread cooks more slowly and gets a better crust without burning.
  • Cook the remaining slices and place all on a foil or parchment lined baking sheet and place in the oven to keep warm while you make the filling.

For the Filling

  • In a medium-sized bowl crack and beat the eggs.
  • Wipe out your skillet and cook the breakfast meat, remove from the pan and set aside.
  • Wipe the skillet again and re-heat, with your choice of canola oil, coconut oil, butter, or spray with non-stick spray.  Scramble the eggs stirring constantly then season with salt & pepper.
  • If you’re opting for the cheese, add it now to the eggs, then add the breakfast meat and stir gently to combine.

To Assemble

  • Place one slice of the french toast top with the filling, then place the other slice on top.
  • Dot with butter and drizzle warm maple syrup on top.
  • I put the maple syrup in a hot water bath - it’s nice to top this dish with warm syrup rather than room temperature…but it’s not a deal breaker. 🙂

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