Savory Stuffed French Toast

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Category : Breakfast, Main Dishes, Recipes, Vegetarian

Photo of Savory Stuffed French ToastThe savory flavor of herbed yogurt cheese (a good alternative to non-local cream cheese) makes a nice change from the usual sweet and sugary form of French toast.  The eggs in the toast blend well with tangy cheese and herb flavors. The result is a hearty dish suitable for any meal of the day.

While I started with a homemade Quick Brioche for the bread, you could use any locally made bread you like. You could also adapt any of your favorite bread recipes to use local ingredients.

This stuffed version of French toast is nearly as simple to make as the traditional plain version, but the overall effect is fancier. The filling ingredients are simply stirred together and then are ready to layer between two pieces of toast.

Simple, quick and easy–but different enough to be special. Enjoy!

  • Prep Time:
    15 min
  • Cook Time:
    15 min
  • Ready In:
    30 min
Servings: 2 servings

Toast ingredients:

  • 4 fresh eggs (Misty Meadows Farm, Everson)
  • 1/2 cup heavy cream (Twin Brook Creamery, Lynden)
  • 4 thick slices of bread (homemade Quick Brioche)
  • Butter for cooking pan (Breckinridge Farm, Everson)

Filling ingredients:

  • 1/3 cup yogurt cheese (homemade with yogurt from Grace Harbor Farms, Custer)
  • 1 Tbsp fresh rosemary (home garden)
  • 1 Tbsp green garlic, sliced thinly (Broadleaf Farm, Everson)
  • 1/4 tsp salt (see Exceptions)


Mix filling ingredients (yogurt cheese, rosemary, green garlic, and salt) and set aside. Keep chilled until ready to use.

In a large mixing bowl, whisk together the eggs and cream. Pour mixture into a 9×13 inch baking dish so bread slices will be easy to dip.

Heat a heavy griddle or skillet (cast iron works well) over medium heat. Add a little butter to keep the French toast from sticking.

Work in batches with only as much bread as can be cooked in the pan at one time. First dip one side of the bread in the egg mixture, and then flip to dip the other side. Place in the hot cooking pan and brown one side, then turn and brown the other–about 4 minutes altogether.

Remove from the pan and place in a warm place, covered with foil to keep it warm, until all the French toast batches are cooked.

To prepare for serving, place one piece of French toast on a plate. Top with half the filling. Place another piece of French toast over the filling. Repeat for each serving.

Hearty and delicious!

Serving Suggestions:

Serve with Seared Asparagus and Herbed Yogurt Dressing, or any side dish in season.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
The Islander Grocery, Lummi Island

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