Name: Stuffed French Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Cuisine: American
Ingredients: 0.5 loaves bread; 6 tablespoons Nutella or nut butter*; 3 eggs; 1 cup milk; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp vanilla extract; 1 pinch salt; 0.5 tbsp butter; optional for topping:

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Stuffed French Toast

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Slice the bread into 1 ¼ inch thick pieces. You need it thick enough to make a slit in the middle and stuff it without it falling apart. Slice a wide slit into the middle of the top of each of the bread slices. See video for reference.

Gently stuff the Nutella (or other filling) into the center of each bread slice. I usually aim for about 1 tablespoon of filling but you can do a little less or more as desired. You can also stuff some fruit inside with the Nutella.

In a shallow dish (I use an 8’ square baking dish) whisk together the eggs, milk, cinnamon, nutmeg, vanilla and salt until fully combined.

In a large skillet over medium heat, melt the butter (or spray with cooking spray).

Once the skillet is ready, place a slice of bread in the egg mixture and let soak on each side for a couple seconds. You want it to soak up some of the milk mixture but not be completely saturated.

Place the soaked bread in the skillet being careful not to overcrowd. I usually just do 2 slices at a time. Cook the French toast in the skillet for about 4 minutes on each side or until golden brown. Repeat with all of the bread.

Once done, top with syrup, fruit, and a dusting of powdered sugar and ENJOY!!

Notes

Bread – The bread you use in this recipe makes ALL the difference. My favorite is challah bread but brioche is also a great option and the classic option. You can also use sourdough or French type bread. If all else fails, plain white bread will work well, but I suggest using slightly stale white bread. If your bread is very fresh or soft, I suggest very lightly doping it into the egg mixture.

Stuffing – My go to for this recipe is Nutella, but I have also made it with peanut butter and it turns out delicious! You can also use softened cream cheese or jelly jam of choice. So many options!

Nutrition

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Tips & Tricks (5)

Choose Thick-Cut Bread for Structural Integrity 🍞
Use brioche or challah sliced at least 1-1.5 inches thick to prevent sogginess and provide enough surface area to hollow out for filling without breaking through the bottom.
Pre-Warm Your Custard Mixture 🥚
Heat your egg custard to room temperature before dipping to ensure faster absorption and more even coating, while preventing the bread from becoming waterlogged.
Seal Your Filling with a Gentle Press ✨
After stuffing, press the bread halves together firmly for 10-15 seconds so the filling acts as an adhesive, preventing separation during cooking.
Butter Your Pan Generously and Repeat 🧈
Use clarified butter or ghee and replenish it between batches to achieve that signature golden-brown crust while preventing sticking and uneven browning.
Finish in the Oven for Even Cooking 🔥
After pan-searing both sides until golden, transfer to a 375°F oven for 5-7 minutes to ensure the custard cooks through while maintaining a crispy exterior without burning.