Sun-Dried Tomato and Feta Stuffed French Toast is a savory breakfast made with thick bread, creamy feta filling, tangy sun-dried tomatoes, spinach, and fresh herbs. Each sandwich develops a golden, lightly crisp exterior while the center becomes warm, soft, and pleasantly salty.
The filling is spread between sturdy slices of brioche or challah before the sandwiches are dipped briefly in a seasoned egg custard. Cooking over medium-low heat gives the centers time to heat through without burning the bread.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Additional Time: 5 minutes
- Total Time: 41 minutes
- Yield: 4 stuffed French toast sandwiches
- Difficulty: Intermediate
Why You'll Love This Recipe
- Cream cheese softens the feta and helps create a spreadable filling that stays inside the bread.
- Draining and finely chopping the sun-dried tomatoes prevents excess oil and large pieces from making the sandwiches difficult to seal.
- Thick, slightly dry bread absorbs the egg mixture without becoming fragile or soggy.
- A brief dip coats the bread while limiting the amount of custard that reaches the filling.
- Medium-low heat browns the exterior gradually and allows the egg-coated bread to cook safely through the center.
Equipment Needed
- Large mixing bowl
- Shallow baking dish or pie plate
- Flexible spatula
- 12-inch nonstick or well-seasoned skillet
- Wide pancake turner
- Instant-read thermometer
- Rimmed baking sheet, optional, for holding cooked sandwiches
Ingredients You'll Need
For the Sun-Dried Tomato and Feta Filling
- ■ 4 ounces (115 g) full-fat cream cheese, softened
- ■ 4 ounces (115 g) feta cheese, crumbled
- ■ 1/3 cup (50 g) oil-packed sun-dried tomatoes, drained, blotted dry, and finely chopped
- ■ 1 cup packed (30 g) baby spinach, finely chopped
- ■ 2 tablespoons (8 g) chopped fresh basil
- ■ 1 small garlic clove, finely grated or minced
- ■ 1/4 teaspoon ground black pepper
For the French Toast
- ■ 8 slices brioche or challah, about 3/4 inch (2 cm) thick
- ■ 4 large eggs
- ■ 1/2 cup (120 ml) whole milk
- ■ 1/4 teaspoon fine salt
- ■ 1/4 teaspoon ground black pepper
- ■ 2 tablespoons (28 g) unsalted butter, divided
- ■ 2 teaspoons (10 ml) olive oil, divided
Optional Garnishes
- ■ 2 tablespoons (8 g) chopped fresh basil, optional
- ■ 1 cup (150 g) halved cherry tomatoes, optional, for serving
How to Make Sun-Dried Tomato and Feta Stuffed French Toast
Prepare the Filling
Place the softened cream cheese and feta in a large bowl. Mash and stir until mostly smooth, leaving a few small pieces of feta for texture. This will create a creamy filling that holds together well when cooked.
Add the Vegetables and Herbs
Fold in the chopped sun-dried tomatoes, spinach, 2 tablespoons basil, garlic, and black pepper. The filling should be thick, creamy, and easy to spread without releasing liquid. This ensures that the filling stays intact during cooking.
Assemble the Sandwiches
Lay four bread slices on a clean work surface. Divide the filling evenly among them, using about 1/3 cup per slice. Spread it nearly to the edges while leaving a 1/2-inch (1.25 cm) border. This border is crucial to prevent the filling from spilling out when the sandwiches are pressed.
Close the Sandwiches
Place the remaining bread slices over the filling. Press gently around the edges to secure the sandwiches without squeezing the filling out. This step helps to create a seal that keeps the filling contained during cooking.
Mix the Egg Custard
In a shallow baking dish or pie plate, whisk the eggs, milk, salt, and black pepper until the whites and yolks are fully blended. This mixture will coat the bread and create a custard-like texture when cooked.
Preheat the Skillet
Heat a 12-inch skillet over medium-low heat. Add 1 tablespoon (14 g) butter and 1 teaspoon (5 ml) olive oil. Swirl the skillet until the butter melts and begins to foam. This combination of fats will help achieve a golden-brown crust.
Dip the First Sandwiches
Working with two sandwiches at a time, place each one in the egg mixture for about 10 seconds per side. Allow excess custard to drip back into the dish. The bread should be evenly coated but not saturated enough to feel fragile, which is important for maintaining structure during cooking.
Cook the First Side
Place the dipped sandwiches in the skillet. Cook for 3 to 4 minutes, until the bottoms are evenly golden brown. If they darken in less than 2 minutes, reduce the heat. This slow cooking allows the centers to heat through without burning the exterior.
Turn and Finish Cooking
Carefully turn the sandwiches with a wide spatula. Cook for another 3 to 4 minutes, pressing very lightly if needed so the bread remains in contact with the skillet. This ensures even cooking and browning on both sides.
Check the Centers
Insert an instant-read thermometer through the side into the center of the egg-coated bread, avoiding a large pocket of cheese. The French toast should reach 160°F (71°C), and the filling should be hot and softened. This step is crucial for food safety and texture.
Cook the Remaining Sandwiches
Transfer the cooked sandwiches to a plate or baking sheet. Wipe out any dark crumbs, then add the remaining butter and olive oil. Dip and cook the final two sandwiches in the same manner. This ensures that all sandwiches are cooked evenly and have a nice crust.
Rest Briefly
Let the stuffed French toast stand for 5 minutes. This allows the filling to settle slightly and makes the sandwiches easier to cut without spilling. Resting also enhances the overall texture of the dish.
Slice and Serve
Cut each sandwich in half with a serrated knife. Garnish with additional basil and serve with halved cherry tomatoes, if using. This adds a fresh touch and enhances the presentation of the dish.
Tips for Success
- Blot the sun-dried tomatoes thoroughly before chopping them to prevent an oily filling.
- Leave a border around the filling so it does not escape when the bread is pressed or turned.
- Dip the sandwiches briefly. A long soak can make the bread too soft to support the feta mixture.
- Turn the sandwiches with a wide spatula and support the top with a second utensil if they feel unstable.
Storage, Freezing, and Make-Ahead Instructions
Refrigerate leftover stuffed French toast in an airtight container within 2 hours of cooking. Store it for up to 3 days.
Reheat the sandwiches in a covered skillet over low heat for 3 to 4 minutes per side, then uncover briefly to restore the crisp surface. They can also be reheated on a baking sheet at 350°F (175°C) for 10 to 12 minutes, until the centers reach 165°F (74°C).
Freezing is not recommended because the spinach and cheese filling may release moisture after thawing, making the bread soft.
The filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Assemble and dip the sandwiches shortly before cooking so the bread does not absorb moisture from the filling.
FAQ
Can I make Sun-Dried Tomato and Feta Stuffed French Toast ahead of time?
The filling can be prepared up to 2 days in advance. For the best texture, assemble and cook the sandwiches shortly before serving rather than refrigerating them after dipping.
Can I use regular sandwich bread?
Thick-cut sandwich bread can work, but very soft or thin slices may tear during dipping. Reduce the dipping time and turn the sandwiches carefully.
Why did the filling leak out?
The sandwiches may have been overfilled, the filling may have been spread too close to the edges, or too much pressure may have been applied during cooking. Leave a clear border and turn the sandwiches gently.
Can I bake the stuffed French toast instead?
Yes. Arrange the dipped sandwiches on a greased baking sheet and bake at 375°F (190°C) for about 16 to 20 minutes, turning halfway through. Cook until golden and the centers reach 160°F (71°C).
Can I add another cheese?
Yes. Add up to 1/2 cup (55 g) of shredded mozzarella to the filling for a stretchier texture. The filling will be milder and may become softer while hot.
Sun-Dried Tomato and Feta Stuffed French Toast
Ingredients
Method
- Place the softened cream cheese and feta in a large bowl. Mash and stir until mostly smooth, leaving a few small pieces of feta for texture.
- Fold in the chopped sun-dried tomatoes, spinach, 2 tablespoons basil, garlic, and black pepper. The filling should be thick, creamy, and easy to spread without releasing liquid.
- Lay four bread slices on a clean work surface. Divide the filling evenly among them, using about 1/3 cup per slice. Spread it nearly to the edges while leaving a 1/2-inch (1.25 cm) border.
- Place the remaining bread slices over the filling: Press gently around the edges to secure the sandwiches without squeezing the filling out.
- In a shallow baking dish or pie plate, whisk the eggs, milk, salt, and black pepper until the whites and yolks are fully blended.
- Heat a 12-inch skillet over medium-low heat: Add 1 tablespoon (14 g) butter and 1 teaspoon (5 ml) olive oil. Swirl the skillet until the butter melts and begins to foam.
- Working with two sandwiches at a time, place each one in the egg mixture for about 10 seconds per side. Allow excess custard to drip back into the dish. The bread should be evenly coated but not saturated enough to feel fragile.
- Place the dipped sandwiches in the skillet: Cook for 3 to 4 minutes, until the bottoms are evenly golden brown. If they darken in less than 2 minutes, reduce the heat.
- Carefully turn the sandwiches with a wide spatula: Cook for another 3 to 4 minutes, pressing very lightly if needed so the bread remains in contact with the skillet.
- Insert an instant-read thermometer through the side into the center of the egg-coated bread, avoiding a large pocket of cheese. The French toast should reach 160°F (71°C), and the filling should be hot and softened.
- Transfer the cooked sandwiches to a plate or baking sheet. Wipe out any dark crumbs, then add the remaining butter and olive oil. Dip and cook the final two sandwiches in the same manner.
- Let the stuffed French toast stand for 5 minutes. This allows the filling to settle slightly and makes the sandwiches easier to cut without spilling.
- Cut each sandwich in half with a serrated knife. Garnish with additional basil and serve with halved cherry tomatoes, if using.
