Mix-and-Match Stuffed French Toast

Go all out for brunch with this customizable recipe.

Categories:
French Toast, Brunch
012016_Weekend Mix _ Match_ Stuffed French Toast

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