Stuffed French Toast

Stuffed french toast with hashbrowns

Verdict: Crispy bacon and oozing cheese surprise you in this special stuffed french toast. This is my #1 brunch dish to serve to good friends or guest visiting in town.

This dish is inspired by Dairy Lane Cafe, a small restaurant located in Calgary’s West Hillhurst neighbourhood. Their mission is to use local and organic products to produce high quality meals. I enjoyed my breakfast sandwich, the Hillhurst Sammy, but what really caught my eye was the stuffed french toast my friend ordered. I tried my best to deconstruct (undress) the dish without disturbing my friend. The design seemed simple enough: a large piece of bread that was sliced horizontally but not severed, stuffed with Nutella and sliced bananas.

Cut bread into a book To prepare bread, make a half inch incision, stopping before you severe the bottom. Cut another half inch incision but this time, cut all the way through. Voila! You have a piece of bread that opens up like a book.

I had a great recipe for french toast so it was tested with the stuffed french toast variation. The preparations were easy and the results were awesome! It’s like making french toast but with the following small changes:

  1. Cut the bread so it opens up like a book
  2. Put yummy fillings inside like crispy bacon and Swiss cheese (pictured below)
  3. Cover your skillet with a lid or aluminum foil when cooking (the steam will help heat up your filling)

Add bacon Add cheese

I love making this for guests that are visiting town because it’s so novel and yummy, one of those dishes that looks more complicated than it really is. I taught my friend how to make this last year, and to this day, she still raves about it.

Melty cheese in stuffed french toast Peaking under the lid to look at the melty cheese and bacon stuffed french toast

We’ve had great successes with the savoury (bacon and cheese) and sweet (Nutella and banana) varieties of this recipe but there are many more combinations to try. Perhaps spinach, cooked chicken and Swiss cheese? Or Strawberries and sweetened cream cheese? To be honest, the bacon and cheese is so good, I’m almost reluctant to try new savoury combinations. I hope you try out the recipe and report back; I’d love to hear about your stuffed french toast experiments.

Maple syrup wellMmm. Maple syrup well in the centre of the plate.

 

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Note 1: Use 1 tbs of milk for each egg and cook french toasts 4 minutes per side over medium low heat.

Note: 2: The 2 eggs and 2 tablespoons of milk will coat 3 to 5 pieces of bread. I only coat 3 pieces of bread because we follow the savoury french toast with the dessert french toast.

Note 3: Review the How to Make Stuffed French Toast post for helpful pictures.

Savoury – Bacon and Cheese Stuffed French Toast

Serves: 2 – 3   | Prep: 5 minutes   | Cook: 20 minutes

  • from loaf of french bread cut 3 X 1” bread slices, flayed (sliced in half but not all the way – so bread opens up like a book)
  • 2 eggs
  • 2 tbs milk
  • pinch of salt and pepper
  • 3 – 6 slices of bacon, cut in half before frying
  • 6 slices of thinly sliced cheese (suggestions: cheddar, Swiss or Gouda)
  • 1 tbs butter

1. To cut bread, make a half inch incision, stopping before you severe the bottom. Cut another half inch incision but this time, cut all the way through. Voila. You should have a 1” piece of bread that opens like a book.

2. Place bacon in cold skillet over medium heat. Cook until desired crispiness is reached. Place two slices of bacon and two slices of cheese between the opening of the bread slice. You can keep the rest of the bacon warm in the oven at 200F.

3. Place a clean 10 – 12 inch skillet over medium low (about 3 or 4 out of 10) heat to warm up for 2 -3 minutes. Add butter and swirl it around until it  evenly coats the skillet.

4. Meanwhile, whisk eggs, milk and salt & pepper in medium bowl. Dip and coat each stuffed french bread into the egg mixture.

Tip: Use a fork to lift out the bread out of the egg mixture and let the excess egg drip off. This will create a more crispy crust.

Add to buttered skillet and repeat with remaining pieces of bread. Cover with lid or aluminum foil (the steam will help warm the centers of the french toast).

5. Set timer for 4 minutes. When 4 minutes is over, check the underside of the bread. It should have a nice brown crust like this picture. If it’s not browning, try increasing the heat by one level. If the underside is starting to burn, reduce the heat by one level.

Flip and cook for a further 4 minutes. Serve with maple syrup , extra bacon and fresh sliced citrus fruit such as oranges and grapefruit.

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Note 1: Use 1 tbs of milk for each egg and cook french toasts 4 minutes per side over medium low heat.

Sweet – Nutella and Banana French Toast

Serves: 2 – 3   | Prep: 5 minutes   | Cook: 8 minutes

  • from loaf of french bread cut 3 X 1” bread slices, flayed (sliced in half but not all the way – so bread opens up like a book)
  • 2 eggs
  • 2 tbs milk
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • ½ banana, sliced
  • about 3 tsp Nutella (chocolate hazelnut spread)
  • 1 tbs butter

1. To cut bread, make a half inch incision, stopping before you severe the bottom. Cut another half inch incision but this time, cut all the way through. Voila. You should have a 1” piece of bread that opens like a book.

2. Spread nutella on the inside side the bread and add banana slices.

3. Place a clean 10 – 12 inch skillet over medium low (about 3 or 4 out of 10) heat to warm up for 2 -3 minutes. Add butter and swirl it around until it  evenly coats the skillet.

3. Meanwhile, whisk eggs, milk, vanilla and cinnamon in medium bowl. Dip and coat each stuffed french bread into the egg mixture.

Tip: Use a fork to lift out the bread out of the egg mixture and let the excess egg drip off. This will create a more crispy crust.

Add to buttered skillet and repeat with remaining pieces of bread. Cover with lid or aluminum foil (the steam will help warm the centers of the french toast).

4. Set timer for 4 minutes. When 4 minutes is over, check the underside of the bread. It should have a nice brown crust like this picture. If it’s not browning, try increasing the heat by one level. If the underside is starting to burn, reduce the heat by one level. After the first flip, I like to add 3 sliced bananas on top of each bread for presentation. Have maple syrup available but not necessary.
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3 thoughts on “Stuffed French Toast”

  1. I am a ‘Breakfast Guy’ and these dishes would be ideal for those special holiday weekends. My gosh, would my guests ever be impressed! Thank you Linh for being hip and dining at cool places in Calgary…you’re saving me a lot of effort 🙂

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