Stuffed French Toast

Stuffed French Toast is such an incredible breakfast treat! It’s easy to make by stuffing Nutella (or other filling) into the center of thick cut bread, then dipping it in the most delicious homemade cinnamon-flavored custard and pan frying it until it's golden brown and crisp. This French toast will make any morning extra special. The perfect recipe for a weekend breakfast or a special occasion brunch!

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 575 kcal per serving

Ingredients

½ loaves - bread
6 tablespoons - Nutella or nut butter*
3 - eggs
1 cup - milk
1 tsp - ground cinnamon
¼ tsp - ground nutmeg
1 tsp - vanilla extract
1 pinch - salt
½ tbsp - butter
optional for topping:

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!!
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