Go Back
–+ servings
Sun-Dried Tomato and Feta Stuffed French Toast finished recipe

Sun-Dried Tomato and Feta Stuffed French Toast

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4 stuffed french toast sandwiches
Ingredients Method

Ingredients
  

For the Sun-Dried Tomato and Feta Filling
  • 4 ounces full-fat cream cheese softened
  • 4 ounces feta cheese crumbled
  • 1/3 cup oil-packed sun-dried tomatoes drained, blotted dry, and finely chopped
  • 1 cup packed (30 g) baby spinach finely chopped
  • 2 tablespoons 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 whole milk
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons unsalted butter divided
  • 2 teaspoons olive oil divided
Optional Garnishes
  • 2 tablespoons chopped fresh basil optional
  • 1 cup halved cherry tomatoes optional, for serving

Method
 

Method
  1. 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.
  2. 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.
  3. 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.
  4. Place the remaining bread slices over the filling: Press gently around the edges to secure the sandwiches without squeezing the filling out.
  5. In a shallow baking dish or pie plate, whisk the eggs, milk, salt, and black pepper until the whites and yolks are fully blended.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Cut each sandwich in half with a serrated knife. Garnish with additional basil and serve with halved cherry tomatoes, if using.

Tried this recipe?

Let us know how it was!