Stuffed French Toast
July 16, 2009
Since I originally wrote this post I have come up with gobs of stuffed french toast recipes. It is my go-to breakfast. Sometimes I do pancakes, oatmeal, breakfast cookies and muffins, but this is my all-time favorite. From Pumpkin Ricotta to Strawberry Mozzarella, the choices are endless and all very tasty!
I love waking before the rest of the family to a quiet house. This is my go-to hot breakfast treat. It is so freeing to connect with myself and get some focus before the rest of my family gets up. The sandwiches can be set up and wrapped individually quite a few days ahead and kept in the refrigerator, so you can cook one up without having to drag out all of the ingredients again and again.
This breakfast has a wonderful balance of carbs, protein and healthy fats to give everyone a jump start to a busy day. It is fun to experiment with different ingredients. My stuffed french toast can be easily adapted to suit any taste preferences. It has a base of sprouted organic bread, a clean organic nut butter or low-fat cream cheese and organic fruit or fruit spread. I love dipping each bite of mine in homemade applesauce.
Favorite Stuffed French Toast
Here is what you will need. Mix up the ingredients according to taste preferences.
- Bread Choice: For each sandwich, I use 2 pieces of Ezekiel Sprouted bread, Cinnamon Raisin or any gluten-free bread.
- Healthy Fat Choice: We all need some healthy fat. It will help make this extra delicious and will keep you satisfied longer. Choose from: light cream cheese (2 tablespoons), any nut butter (2 tablespoons), any sliced cheese (Muenster, Mozzarella, Cheddar, Havarti)
- Fruit Choice: A thin layer of your favorite fruit or fruit spread. Banana, Raspberries, Blueberries, Mango, Apple (The apples need to be heated through first as they remain too crunchy in the sandwich if you don’t cook first. Slice them thin, throw them in a saute pan for a few minutes with a little butter or coconut oil and let them cook through until soft.)
- Eggs: I use 4 ounces of egg whites per sandwich, you can also use one large organic egg per sandwich
- Add-on’s: In addition, you can add some chopped nuts, toasted coconut flakes, diced dried fruit or raisins, spices such as Cinnamon, Cardamom, Ginger or Nutmeg
- Natural Sweetener: I use flavored Sweetleaf Stevia Drops (English Toffee flavor tastes like maple syrup.) I also like my Vanilla Stevia Drops. My kids like Maple Syrup, Honey, or sprinkles of Sucanat.
- Spray oil for pan or small amount of Ghee or Butter or unrefined Coconut Oil
Create sandwich, layer your spread of choice, fruit or fruit spread choice and any additions you might want on one slice.Top with an additional slice to create a sandwich.Put an egg in a bowl big enough to soak sandwich. Lightly season with salt and whisk the egg. Soak sandwich on both sides until it is nice and moist.
Pre-heat nonstick pan on medium high with cooking spray or butter. Place sandwich in pan and press extra egg out with a spatula. Cook until lightly browned. Flip sandwich, press again with a spatula and cook until warmed through and toasty. Top with any add-on’s (spices, sweetener, nuts, coconut, fruit sauces, etc.)
Some Favorite Combinations
- Peanut Butter Banana
- Almond Butter and Fruit Sweetened Chocolate Fudge
- Cream Cheese, Banana, Mango, Coconut
- Cream Cheese, Raspberry Fruit spread, Toasted Pecan
- Sliced Cheese, Sauteed Apples, Cinnamon, Chopped Toasted Walnuts
- Pumpkin Butter, Cream Cheese, Cinnamon
- Apple Butter, Cheddar cheese
- Peaches, Cream Cheese, Ginger
- Raspberry, Banana, Sunflower Seed Butter
Stuffed French Toast Recipe Links
- Honey and Cream Cheese Stuffed French Toast with Blueberry Sauce Rock Recipes
- Mascarpone Cornbread Stuffed French Toast Cake, Batter and Bowl
- Pumpkin Ricotta Stuffed French Toast MarlaMeridith.com
- Rainbow Stuffed French Toast i am baker
- Strawberry Banana Stuffed French Toast Hot Polka Dot
- Stuffed French Toast with Brie and Berries Two Peas and Their Pod