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!

Spinach & Ricotta Stuffed Chicken

I don’t eat red meat. I haven’t since I was probably about 4 or 5 years old. So needless to say, I eat a lot of chicken. The struggle with chicken (especially your standard boneless, skinless breast) is that you don’t want to undercook it, but in a matter of a minute or two, they overcook and dry out.

Also, my social media feed is always showing me click bait articles and food website features on how to be creative with “boring” chicken breast. I personally think chicken is extremely versatile, but maybe that’s just the mindset you develop when you don’t eat mammals.

Side note: I am not someone who judges or hates on red meat eaters. I’m not going to tell you not to. To each their own! Just don’t try and force me to eat a hamburger. Many have tried. All have failed.

This recipe came about when I was attempting to make homemade ravioli. I had the filling ready to go, and I screwed up the pasta. Well, crap. Now I have a bowl of stuffing and no vessel. So I grabbed something I always have on hand: my trusty boneless, skinless chicken breasts.


The before pic (at the head of the post) is much neater than the after pic

Yields 4 servings

For the ricotta filling:

  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 1 Tbsp minced garlic
  • 2 Tbsp fresh basil, chopped
  • 2 tsp dried oregano
  • 1/8 cup Parmesan cheese
  • 4 boneless skinless chicken breasts
  • 1 Tbsp garlic salt
  • 1 tsp dried basil
  • 1 tsp pepper
  • 1 cup fresh spinach
  • 2 Tbsp olive oil
  1. Combine ricotta, egg, minced garlic, chopped basil, oregano and Parmesan in a bowl and set aside. Preheat the oven to 425 degrees.
  2. Carefully slice into the side of each chicken breast horizontally, leaving 3 edges intact. It’s better to slowly make many shallow cuts until you have a good sized pocket so you don’t slice right through the breast.
  3. Drizzle 1 Tbsp olive oil onto a lined baking sheet. Combine garlic salt, dried basil and pepper and sprinkle half of the seasoning over all the chicken, on one side only.
  4. Stuff 3 or 4 spinach leaves into each breast, followed by as much of the ricotta mixture as you can, without it overflowing. Use 3 or 4 more spinach leaves to push the stuffing in and create a barrier. Secure the opening with 2 toothpicks.
  5. Place the seasoned side of the chicken face down on the oiled baking sheet. Drizzle the chicken with the remaining Tbsp of olive oil and sprinkle with the remaining seasoning. Bake for 20 minutes and let rest for 2-5 minutes. Remove toothpicks and serve.

This is a recipe that’s fairly simple since it doesn’t have a lot of ingredients, but it will require you to get your hands dirty. Make sure you have paper towels and hand sanitizer near by, because you are going to really have to get all up in that raw chicken. Also, if you are using wooden toothpicks, soak them in water for at least 10 minutes so they don’t burn up in the oven.

When I tested this recipe, I served it with asparagus that I sautéed with olive oil, garlic, red pepper flakes and the zest and juice of a lemon. Today I went make it again, so I could actually take notes and write the recipe, and I realized the rest of my asparagus had started to go bad. So today, it was mashed potatoes on the side! You could really pair this with whatever you like or have on hand.


My first attempt, with asparagus

I love this recipe because the chicken actually cooks faster and more evenly since its been sliced almost all the way through. The ricotta filling keeps the inside moist and tender through the baking process as well. Trust me, it’s going to look a hot mess when it comes out, because the filling is going to seep out a little. It’s not the prettiest dish, but it’s delicious, and that’s all that counts sometimes.

Most likely, you will have leftover ricotta filling. Keep it for a couple days. You can do what I did and make the chicken a couple times with different sides, or use it in stuffed pasta or a lasagna dish. Just stir it into some more ricotta to stretch it. Whatever you use it for, remember there’s egg in it, so you need to cook it.

Don’t write off chicken as a boring dinner. It’s blank canvas for thousands of meals if you get creative. Sometimes you just need to think outside the box… Or in this case, inside.