Stuffed French Toast

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A decadent breakfast

Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v 


4 thick slices of French bread
1/2 cup spreadable cream cheese
2 tbsp strawberry jam
4 eggs
1/2 cup milk
1/2 tsp vanilla
2 tbsp butter or margarine


** To slice and make pockers in French bread easily - cut a 3/4 inch slice of bread from a loaf, without cutting all the way through the bottom.

** Slice the loaf again, 3/4 inch from the first cut, this time cutting the slice from the loaf.

In a small bowl, stir together cream cheese and jam until blended. Spread mixture into each bread pocket. Close pocket and press bread sides together to somewhat seal the pocket.

In a shallow bowl (large enough to dip bread into), whisk the eggs.

Whisk in milk and vanilla.

Dip each stuffed bread pocket in egg misture to coat both sides.

In a large skillet, melt 1 tbsp butter or margarine over medium heat.

Place 2 or 3 bread pockets in skillet and cook until golden brown on both sides (1 to 2 minutes perside).

Repeat with remaining butter and bread pockets.

TIPS: serve with preserves or whipped cream with icing sugar.
TIPS: serve with Maple or fruit syrup
TIPS: use 8 thin or regular slices of any type bread (make sandwiches with filling)

(substitue another flavour of jam for the strawberry jam OR replace the cream cheese and strawberry jam combo with one of the following)
- flavoured cream cheese
- crunchy peanut butter and jam or banana slices
- chocolate hazlenut spread
- thinly sliced ham and Swiss cheese
- thinly sliced peeled apples, Brie cheese and ground cinnamon
- canned pie filling



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