Stuffed French Toast

There are some foods you are never really taught to make. From a young age, you just know how it works. You do it the same way every time. I think French toast falls into that category.

You can remember getting your hands in there, helping your mom, dad, grandparent or whoever make a huge stack of it on a weekend morning. Eggs, milk, bread. You could stop there, that’s really all you need, but maybe you add a little vanilla, or cinnamon, or whatever your family secret is.


However you make it, I think we all agree those edges are the best part.

Even I remember eating French toast as a little kid, despite being extremely picky. It’s comfort food, which is one of my favorite phrases, because being a picky eater can be very uncomfortable. It’s one of those things you can almost always guarantee will make everyone happy, because it’s simple, it’s easy and it’s classic. Comfort foods are the best place to start when you want to have some fun in the kitchen.

I got the idea for this while my husband’s parents were visiting recently. My father-in-law decided to make French toast for us all one morning and give me a break from cooking. Usually, I don’t like handing over the reigns in the kitchen. I still have incredible anxiety when other people cook for me, because I spent most of my life hating everything. Being in control of the food means I’m not going to hurt anyone’s feelings, but honestly, when he said he was making French toast, I said go for it. That’s always a winner.

Cut to a week or so after they were gone, when I buy a loaf of bread not realizing my husband also picked one up. It’s just the two of us, so we don’t need it all. Then I remembered… French toast. But you know me, I can’t stop there. I have to see what else I have to use around the house and I found even more inspiration left over from the family visit in the form of jam and cream cheese. (I always stock up on quick breakfast items like bagels and biscuits when visitors come.)


It starts off looking like lunch, but wait until it hits the egg wash and the pan

This recipe isn’t meant to be crazy or way out there. Stuffed French toast is pretty common on a lot of breakfast and brunch menus these days. With just a couple extra ingredients and steps, you can make an ordinary dish a little more special. Here’s what you need:

  • 4 oz softened cream cheese
  • 1/3 cup jam (whatever your favorite is. I used raspberry.)
  • 2 Tbsp honey
  • 8 slices of bread
  • 4 eggs
  • 1/4 cup milk
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1 Tbsp brown sugar
  • butter to grease your cooking surface
  1. In a small bowl, whisk together the cream cheese, jam and honey until well-incorporated and as smooth as possible. Spread the mixture evenly on half of the bread slices and make “sandwiches” by topping them with the dry pieces of bread.
  2. In a larger bowl, whisk together the eggs, milk, vanilla, cinnamon and brown sugar.
  3. Heat a griddle pan or large skillet to medium heat. Add a slice of butter and when it’s melted, dip one of the sandwiches into the egg mixture. Turn it to evenly coat the outside and place on it the griddle. Cook 4-5 minutes on each side, until golden brown. You can cook more than one at a time if space allows, but don’t crowd the cooking surface. Add more butter if needed between cooking.
  4. Serve immediately, sliced on the diagonal and topped with powdered sugar and maple syrup (optional)


Optional… but why wouldn’t you?

Here’s why I think this might be one of my easiest and most family/kid friendly recipes to date… everything I just wrote is merely a suggestion. My secret ingredient to regular French toast is the brown sugar, because it gives a nice caramelization to it, but you can make this the way you always do if you want. I mean, I do recommend my way. It’s pretty dang good, but I’d rather you be at home enjoying breakfast than cursing me as you run to the store to get exactly what I told you to get.

I used raspberry jam. It was delicious, but maybe you have strawberry, or blueberry, or who knows, boysenberry jam in your fridge. Use that. Make a couple different flavors if you want, change it up. Suddenly your French toast is like a big ol’ gourmet Pop Tart, and it only took one extra bowl and little whisking.


Inner beauty is important.

Here’s a couple more tips before I go. If you have a panini press or griddle like the one I have, you can cut down on cooking time since you don’t have to flip it. Spread the filling crust to crust, but plop a little extra down in the middle before you put the two pieces of bread together. And speaking of bread, it’s best if it’s on the line of being stale. If your bread is fresh and soft, it doesn’t hurt to lightly toast it. Not enough to change the color or really cook it, but just long enough to where it starts to stiffen up. It’s easier to dunk in the egg wash and flip around if it’s not super soft to begin with.

My goal with these recipes isn’t to tell you how great I am at cooking or what you are doing wrong. A few years ago, I was not familiar with any of this. My goal is to show people who never thought they could cook that they can, and that it’s OK to be creative and see what happens. I want the little kid who hates everything to see their plate and be excited to eat.

All food should be comfort food!

Burger Bun French Toast with Strawberry Syrup

Labor Day has come and gone, which means everyone is arguing about whether summer is over or not. Growing up in Massachusetts, I knew it was fall when it felt like fall. Unfortunately, there isn’t much change in the air in southern California, and I bet the next few years in Hawaii will be more of the same.

Don’t roll your eyes. I’m allowed to complain about too many sunny days in a row. I’m from the land of foliage, apple picking, pumpkin patches and all-out autumn insanity. I suddenly understand why Max was weirded out by everyone in Salem being obsessed with Halloween in Hocus Pocus… because he grew up in California, where seasons don’t exist. Side note: Hocus Pocus is (and always will be) the best Halloween movie ever.

WHOA. How did I end up all the way at the end of October? I’m starting to get a craving for hot cider. Let’s get back to today, the end of summer or beginning of fall, whichever you prefer it to be. I bet there’s a good chance most of you have leftover hamburger buns laying around.

Go get them.

We’re going to make French toast.

  • 2 hamburger buns, split (4 “slices” of toast)
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla
  • 1 Tbsp brown sugar
  • 1/4 cup maple syrup
  • 3 Tbsp strawberry simple syrup*
  • 1/4 cup chopped strawberries
  1. Combine eggs, milk, cinnamon, vanilla and sugar in a shallow bowl or dish. Soak each bun for at least a minute in the mixture.
  2. Heat a large skillet or griddle pan to medium heat and coat with vegetable oil. Cook the toast for a minute or two on each side, until golden brown.
  3. In a small saucepan, stir together the maple syrup and strawberry simple syrup over low heat. Once warm, add the chopped strawberries and toss them in the syrup. Remove from heat.
  4. Serve French toast warm, drizzled in strawberries & syrup, with a sprinkle of powdered sugar, if you wish.

*(I used this recipe for the strawberry simple syrup. Initially I made it for yummy frozen rosé drinks, so it’s worth making. You can add it to a lot of things.)


Fresh strawberries keep that summer feeling alive

If your buns are a bit stale, good. You want them to be as sturdy as possible. If they are still super soft, leave them out for a day. Hamburger buns can be flimsy and you don’t want it falling apart.

I’ll be honest with you guys, it’s always going to look like a hamburger bun, there’s no hiding that. If I was having people over for brunch and I wanted to make something fancy, I would probably go buy brioche or challah bread. But that’s not always practical.

I try to make my recipes as budget-friendly and accessible as possible. I feel like most people grew up with their mom or dad making them French toast with plain old white sandwich bread, and that’s exactly what this version tastes like. Bread is bread, so use what you have.


Close-up, it all looks the same: delicious

I didn’t reinvent the wheel with flavor profiles here either. Classic French toast has a very comforting and nostalgic taste that I didn’t want to compromise. Kids will love this dish. This is perfect for slumber parties, because you can make burgers for dinner and use the leftover buns for a cute breakfast everyone will love. You’ll have to double or quadruple the recipe amounts though!

Alright, sorry to recipe and run, but I’m literally in the middle of a huge house clean-up. We have friends coming to town for the weekend, and then immediately after we have a house/dog sitter coming to stay… while my husband and I house hunt in Hawaii! Make sure you follow my Instagram @thepickygourmet to see my stories and pics. I’ll talk to you all again when I’m back!

Honey Ginger French Toast

Everyone loves French toast, right? And there are a million ways to make it. After playing around, this is what I came up with.

  • 4 thick slices of bread (I used my homemade honey wheat)
  • 2 eggs
  • 1/2 cup of milk
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 tsp honey
  • 2 Tbsp butter
  • 1/2 Tbsp powdered sugar
  • maple syrup
  • fresh fruit (optional)
  1. Combine eggs, milk, cinnamon, ginger, nutmeg and honey in a shallow vessel (I just used a large tupperware dish) and whisk until well combined.
  2. Melt butter in a large skillet over medium heat.
  3. Dredge the bread in the egg mixture 2 slices at a time, letting them soak for 30 seconds on each side.
  4. Cook for 30 seconds to 1 minute on each side, flipping only once, until the bread is a golden brown. Serve sprinkled with powdered sugar, drizzled with maple syrup and with some fresh fruit of your choice.

This recipe is perfect for two people, maybe three people. It could be doubled for a family. I like to slice the French toast diagonally for presentation. So easy and so yummy.

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