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Sun Dried Tomato and Feta Stuffed French Toast Recipe

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4.2 from 6 reviews

A savory twist on classic French toast, this Sun Dried Tomato and Feta Stuffed French Toast combines tangy feta cheese, vibrant sun-dried tomatoes, and fresh basil, all encased in thick brioche or challah bread. Perfectly pan-cooked to a golden crisp, this Mediterranean-inspired breakfast will elevate your morning routine with bold flavors and creamy textures.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Bread

  • 8 thick slices of brioche or challah bread

Filling

  • 1/2 cup crumbled feta cheese
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil, chopped

Egg Mixture

  • 4 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking

  • 1 tablespoon olive oil
  • 2 tablespoons butter for cooking

Instructions

  1. Prepare the egg mixture: In a large mixing bowl, whisk together the eggs and milk until smooth. Season with salt and black pepper, mixing well to combine the flavors evenly.
  2. Make the filling: Chop the sun-dried tomatoes into small pieces. In a separate bowl, combine the crumbled feta cheese with the chopped sun-dried tomatoes. Add the freshly chopped basil to this mixture and stir gently to distribute the herbs.
  3. Stuff the bread: Using a sharp knife, carefully create a pocket in the side of each bread slice without cutting through completely. Fill each pocket generously but evenly with the feta, tomato, and basil mixture.
  4. Dip the stuffed bread: Submerge each stuffed bread slice into the egg and milk mixture, ensuring both sides and inside the pocket are thoroughly coated without making the bread soggy.
  5. Heat the skillet: Preheat a large skillet or griddle over medium heat. Add the butter and olive oil and allow them to melt and coat the surface evenly to prevent sticking.
  6. Cook the stuffed French toast: Place the dipped bread slices in the hot skillet. Cook for 3 to 4 minutes on each side, or until the bread is golden brown and crispy, and the filling inside is heated through.
  7. Serve: Remove the French toast from the skillet and serve immediately while hot and crispy. Allow the toast to sit for 2 minutes to let the filling set slightly for optimal texture and flavor.

Notes

  • Slightly stale bread absorbs the egg mixture better without falling apart during cooking.
  • Avoid overfilling the bread pockets to make flipping easier and less messy.
  • Cook on medium heat to prevent the outside from burning before the inside is fully cooked.
  • Using too much oil or butter can make the filling soggy; use just enough to coat the pan.
  • Let the cooked toast rest for 2 minutes to help the warm filling settle for the best taste and texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://cozykitchenbymaya.com/sun-dried-tomato-and-feta-stuffed-french-toast-recipe/