Easy Stuffed French Toast Recipe
When it comes to a sweet and hearty breakfast, there seems to be two types of people in the world: those who crave pancakes and those who crave French toast. Recipe developer Susan Olayinka, who blogs at The Flexible Fridge, would appear to be among the latter group, at least when it the French toast in question happens to be stuffed. "I always thought French toast was good," Olayinka explains. "But stuffing it is next level."
If you're familiar with stuffed French toast already, then you might already know that before you coat the bread in an egg mixture, you stuff it with fruit, cream, or whatever you like. In Olayinka's stuffed French toast recipe, the stuffing consists of bright and delicious peaches along with decadent cream cheese. Peaches are such a sweet and flavorful fruit, it makes sense that they pair wonderfully with French toast. So, are you ready to meet your new favorite breakfast? Let's get started on this indulgent recipe!
Gather the ingredients to make stuffed French toast
To make Olayinka's recipe for stuffed French toast, which yields seven servings, you'll need slices of your favorite white bread to start. Now, remember how we mentioned how perfect the peaches are for this recipe? That's because Olayinka uses canned peaches in light syrup, which we have to say, are pretty underrated. Instead of having to find fresh peaches, you can simply crack open a can and enjoy the peachy goodness without the hassle. To round out the recipe, you'll also need some heavy cream, a couple of eggs, a little bit of cream cheese, some butter, and some cinnamon.
Start by chopping the peaches and making your egg mixture
Now that you have your ingredients sorted, you can start preparing the stuffed French toast. First, focus on the peaches. Canned peaces come peeled and sliced, so all you'll need to do is roughly chop up those slices to create smaller chunks. Once you've done that, you'll want to mix together the eggs and heavy cream with half of the cinnamon and half of the sugar, thus creating your "egg soak" which you'll dunk the French toast in. Set both the peaches and this egg mixture aside.
Stuff and roll up your French toast
If you haven't trimmed the crusts off your bread slices yet, you should do that now. On a clean surface, use a rolling pin to flatten each of your bread slices to the thickness of pie dough. Then, spread a thin layer of cream cheese on one side of each slice. Spoon an even amount of chopped peaches onto each bread slice as well. Finally, roll each bread slice up, forming a cylinder-like shape.
Cook your stuffed French toast
Dip each French toast roll into the egg mixture that you set aside earlier, and allow each roll to drain before placing it on a plate. Once you have dipped each stuffed bread roll into the egg soak, you can heat up your frying pan. Coat the pan with butter and place it over medium heat. When the butter melts, place several of the stuffed bread rolls into the pan, being careful to avoid overcrowding. Cook the rolls for two to three minutes on one side. Then flip them over and cook them for another two to three minutes. Repeat until all of the stuffed French toast rolls are golden brown on the outside, as shown.
Coat the stuffed French toast rolls in cinnamon sugar
Grab a bowl and stir together the remaining sugar and cinnamon. Then, one at a time, coat each stuffed French toast roll in this mixture, and serve immediately. If you'd like to present this stuffed French toast as Olayinka does, top them with more chopped peaches and a spoonful of whipped topping. Olayinka also notes that this is a recipe that will "get you into fall," and something tells us that your family will be enjoying this stuffed French toast all season long!
- 1 cup canned peaches in light syrup, drained
- ¼ cup heavy cream
- 2 eggs
- 2 teaspoons cinnamon, divided
- ½ cup white sugar, divided
- 7 slices white bread
- ⅓ cup cream cheese
- ¼ cup butter
- Whipped cream for garnish
- Drain and chop the peaches for the filling. Set aside.
- Mix together heavy cream, eggs, 1 teaspoon of cinnamon, and ¼ cup sugar.
- Trim the crusts off the slices of bread.
- Use a rolling pin to flatten each slice of bread to the thickness of pie dough.
- Spread a thin layer of cream cheese on each slice of bread.
- Spoon chopped peaches onto one side of each slice and roll into cylinder.
- Dip each bread roll into the egg mixture, allowing it to drain, then set aside.
- Coat a frying pan in butter and place over medium heat.
- When butter melts, place several stuffed bread rolls into the pan, avoiding overcrowding.
- Cook for 2 to 3 minutes on each side.
- Repeat until all the bread rolls are cooked.
- Mix together ¼ cup of sugar and 1 teaspoon of cinnamon.
- Dip each stuffed French toast roll in this mixture.
- Serve immediately, and optionally top with whipped cream.
| Calories per Serving | 297 |
| Total Fat | 15.6 g |
| Saturated Fat | 8.9 g |
| Trans Fat | 0.3 g |
| Cholesterol | 86.9 mg |
| Total Carbohydrates | 35.0 g |
| Dietary Fiber | 2.0 g |
| Total Sugars | 21.4 g |
| Sodium | 211.2 mg |
| Protein | 5.7 g |
