Mix-and-Match Stuffed French Toast
Go all out for brunch with this customizable recipe.
1. Pick a Filling
Place 1/2 cup of one of the following ingredients in a bowl.
- Softened cream cheese
- Mashed banana
- Ricotta cheese
- Marshmallow cream
2. Add Mix-Ins
Stir in 1/4 cup total of the following ingredients (choose 1 or 2). Add 1/2 teaspoon grated citrus zest, if desired.
- Jam, jelly or marmalade
- Peanut butter or other nut butter
- Chocolate-hazelnut spread
- Speculoos (cookie butter)
- Chocolate chips
- Peanut butter chips
- Nuts, chopped
- Raisins or other dried fruit, chopped if large
- Berries, chopped
- Mango, chopped
- Bacon, cooked and crumbled
- Confectioners' sugar (up to 2 tablespoons)
- Honey (up to 2 tablespoons)
3. Stuff the Bread
Cut four 1 1/2-inch-thick slices from a loaf of challah bread. Cut a 2- to 3-inch-wide slit into the bottom of each slice to create a deep pocket. Transfer the filling to a resealable plastic bag and snip a corner. Pipe about 2 heaping tablespoons of filling into each pocket.
4. Make the Custard
Whisk 2 eggs, 1 cup half-and-half, 1 to 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of salt in a shallow bowl.
5. Cook the French Toast
Preheat the oven to 250 degrees F. Dip a stuffed bread slice in the custard, about 20 seconds per side; let the excess drip off and transfer to a plate. Repeat with the remaining bread slices. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter in the skillet, then add 2 bread slices and cook until browned, 4 to 5 minutes per side. Transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and repeat with the remaining bread.
Pictured above (from top to bottom):
- Cream Cheese + Blackberries + Pistachios
- Ricotta + Mango + Honey
- Banana + Peanut Butter + Chocolate Chips
- Marshmallow Cream + Peanut Butter Chips + Grape Jelly
Photograph by Steve Giralt