Stuffed French Toast

24 Comments
Jump to Recipe Print Recipe

Disclosure: California Walnuts provided me with a bag of walnuts for participating in #BrunchWeek, which were used to prepare this recipe. All opinions remain my own.

You baked that brioche from Wednesday, right? Good, because it should be just the right consistency now for one of my favorite ways to eat brioche–Stuffed French Toast.

Brioche Stuffed French Toast

One of the down sides to homemade bread is that you have to use it quickly. Since it’s full of the good stuff, it’s also more likely to go moldy or stale within a matter of days instead of weeks. You’ll have to bake more often to fill demand, but you’ll also be avoiding additives and chemicals, so it’s worth it. Plus have you ever eaten a loaf of grocery store bakery brioche? Blech. That is not what bread is supposed to taste like!

Brioche Stuffed French Toast

What do you do when your brioche has turned stale? Transform it into French toast, of course. Many of you are already keen on this, given the comments I’ve read this week, and I’m glad that you haven’t been kept in the dark. You can’t beat brioche when it comes to French toast. But we’re talking Mother’s Day here, so we want to make the ordinary extraordinary. This is where stuffed French toast comes in.

Brioche Stuffed French Toast

A bit of a hybrid between grilled cheese and French toast, stuffed French toast puts the ooooh! in ooh-la-la! Perfect for a brunch celebrating Mom and all she’s done for you! Show her that you care and go the extra mile. She’ll love you even more for it!

Brioche Stuffed French Toast

In this case, I chose to add some chopped California walnuts to the filling, providing textural interest. The walnuts complement the sweet/sour cherry preserves and smooth cream cheese beautifully, creating a memorable dish. Don’t be surprised if this becomes Mom’s favorite part of her special brunch. You’ll be making it over and over again!

Stuffed French Toast

Carrie @ poet in the pantry
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast/Brunch
Servings 4

Ingredients
  

  • 4 ounces cream cheese softened
  • 1/4 cup black cherry preserves
  • 1/4 cup California walnuts lightly toasted and then chopped
  • 8 thick slices brioche
  • 3 large eggs
  • 3 Tablespoons whole milk
  • 1 teaspoon dried orange peel
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon organic sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon unsalted butter
  • confectioners' sugar

Instructions
 

  • The night before, combine the cream cheese, preserves, and walnuts, mixing well, and refrigerate overnight. In the morning, take it out 15 minutes before you're ready to prepare the French toast.
  • Spread 1/4 of the cream cheese mixture on one slice of bread. Pair with another slice to make a sandwich. Repeat with the rest of the slices and cream cheese.
  • In a medium bowl, whisk together the eggs, milk, orange peel, cinnamon, sugar, and vanilla, beating until well combined.
  • Heat a large cast iron skillet over medium to medium-high heat and melt 1/2 of the butter in the pan.
  • Dip 1 sandwich in the egg mixture, let it sit for 5-10 seconds, then flip over and dip that side, also letting it sit for 5-10 seconds. Add it to the heated pan.
  • Repeat so you'll have 2 sandwiches at a time in the pan.
  • Flip when golden brown, then cook until that side is also golden brown.
  • Plate and sprinkle confectioners' sugar over the top before serving.
  • Repeat with other 2 sandwiches.

Are you curious about who won the giveaways we’ve been promoting all week?

PinChatLive #BrunchWeek

Join our PinChatLive from 2-3PM Eastern Time today to learn who won. You don’t want to miss these announcements–you could be a winner! Good luck and thanks for joining us for #BrunchWeek!

What did everyone else make to close out the week…?

Brunch Drink Recipes

Cherry Sangria by Cooking In Stilettos
Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Vanilla Pomegranate Mojito by Noshing With The Nolands

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Carrot Cake Pancakes by Love and Confections
Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato

Spreads and Dips for Brunch

Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner
Strawberry-Kiwi Jam by Sweet Remedy

Brunch Dessert Recipes

Chocolate Trifle {kid friendly} by Real Housemoms
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade
Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic
Sour Cream Coffee Cake by Savory Sweet Eats

24 Comments

  1. A Salad Called German Potato | Lanie Smith | The Vintage Cook

    […] by Culinary Adventures with Camilla Biscoff Walnut Granola Parfaits by White LIghts on Wednesday Stuffed French Toast by poet in the pantry Pina Colada French Toast by The Domestic Mama & The Village Cook […]

    Reply

  10. I love that this builds on your previous #BrunchWeek brioche recipe. 🙂 I’ve never thought of combining jam + cream cheese for a stuffed french toast filling, but of course it sounds perfect and looks amazing! I bet it’s extra delicious with the walnuts in there, too.

    Reply

  13. Oh wow! This sounds sooooo good! I don’t think I’ve ever made stuffed french toast before (although I have had it at restaurants). Can’t wait to try it for myself. Thanks for sharing such a delicious recipe!

    Reply

  18. Romantic Movie and Recipe Pairings – Happy Valentine’s Day! | The Hungry Goddess

    […] Carrie Vibert from Poet in the Pantry Movie: Breakfast at Tiffany’s Recipe: Stuffed French Toast with Walnuts […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.