Maple-drizzled stuffed French toast
This is easy. So easy I feel guilty that I don’t make it for my husband and kiddos more often. It’s also a family favorite. My kids gobble it up with the relish of wild beasts. And it’s fancy enough to serve guests. A hit. As if a savory sausage and melted swiss cheese stuffing weren’t enough of a reason to try this recipe, I’m also going to share with you the secret to restaurant quality French Toast. Almost everyone makes French Toast wrong. I’ll show you how to make it the right way. Now, for the recipe. This will serve a family of four from one loaf of sourdough French bread. You may wind up with leftover sausage or swiss cheese. I generally save that for omelets later in the week.
The Players
- 1 loaf of sourdough French bread
- 1/2 lb. ground grass-fed beef (see resources)
- salt, pepper, garlic, and rubbed sage (in generous proportions) (find organic bulk spices)
- 4 oz swiss cheese, shredded
- 1 C. milk
- 4 eggs from pastured hens
- 1 tsp. cinnamon
- 1 tsp. vanilla
- pinch of salt (find real sea salt)
- real maple syrup (eat it with maple-flavored high-fructose corn syrup and I will come after you!) (find maple syrup)
The How-To
Begin by browning the meat over medium heat. Season liberally with salt, pepper, garlic, and rubbed sage and let cook over low heat until done.
Meanwhile, pour milk into a mixing bowl. Add in 4 eggs.
Whisk eggs and milk together. Add a dash of cinnamon, 1 tsp. vanilla, and a pinch of salt and stir.
By now, your sausage should be cooked and smell like breakfast. Transfer it to a bowl to let cool. Grate your swiss cheese.
Slice the loaf in 3/4 in. slices. Next, cut a pocket into each slice being careful not to cut it fully in half.
Now for the fun part. Stuff the bread slices with meat and cheese. They'll look really full, but they'll flatten out when cooked.
Want to know how to cook French Toast to perfection? It's a two step process. First, melt butter in a skillet. Dip the stuffed slices in the custard, let them soak it up, then cook each side for 3 minutes over medium heat in your buttered skillet. This is where most people stop, and their French Toast is soggy. You'll keep going. Transfer the slices to a baking sheet and pop in a 350F oven for 10 minutes. Now they're done.
Using this quick two-part method, you'll get perfect French Toast every time. Couple that with this sausage and swiss cheese stuffing, and you have something to really drool over.
Liked what you read? You may find these posts interesting:
This recipe is fabulous! My husband will love it!
Wow, I bet Grumpy would love this!! Thanks!
Oh, and we only use pure maple syrup. ;0) My family makes it!
Meg & HoneyB — This always gets rave reviews from the husbands, for sure.
HoneyB — You *make* your own maple syrup! I’m so jealous. I have to pay way too much money for mine, even when I buy it in bulk. It always seems like such a luxury.
Delicious! Glad to see I’m not the only French toast lover in the bunch.
Do you make your own French Bread?? If so, do you have a recipie for it?
I just emailed this link of this to my husband and he can’t wait!
Love your blog.
Maria
This looks killer! I will try it.
Maria — I *don’t* in fact make my own French Bread. I want to start experimenting with sourdough this year. Guess I should have put that down on my Nourishing New Year’s Resolutions.
Cheeseslave — It kinda breaks the low-carb mentality, but at least it’s got lots of fat and proteins to go with it!
Looks great ! I’d eat it without the maple syrup – with relish! But for those people who haven’t broken their sugar addiction, a little maple syrup once in a while won’t hurt too much
Bryan — That’d be people like ME! I gave up refined sugar, and have cut the sweetened stuff WAY back. But I still go through too much honey, maple syrup, and sucanat to actually be proud of where I’m at.
This is an awesome recipe. I’m thinking I would enjoy it for lunch with some hearty gravy or maybe salsa.
Thank you
….sharon
Absolutely breathtaking! (for those like me who live, eat and breathe breakfast!)
OMG! That looks so good I could eat it right off my computer screen.
Superb!! I can’t wait to try it. I was scared to see if my method of cooking French toast was wrong, but it’s not!! Exactly the way I do it. Soggy French toast is disgusting. Thanks for a great idea.
Thanks for the recipe! I am making it with the beef as written, but next time I might try it with some of the venison sausage in our freezer!
Oh, yummy. It will probably taste even better with venison!
I tried this, and made it for the family, and they all really liked it! It was delicious! They’ll probably ask me to make it again…
The only problem was the french bread. It kept on breaking apart and stuff. It was hard to get everything in without the bread breaking apart or something! Maybe I didn’t cut it thick enough.
Kyle
Kyle — Yeah, until you get adept at stuffing the bread, it can really help to have thicker slices.
Oh my – I’ve just eaten breakfast and this recipe is making my mouth water! I’ll definitely be trying this one for size.
~yum
Logan Moran
This sounds and looks yummy. My mouth is watering. I have maple syrup from my brother in law’s trees in Vermont which I’ll bet would be lovely with this french toast.
I just had this now and it was great! We don’t have HFC syrup here, but we do have immitation maple syrup. However, I got some lovely organic maple syrup from the health food shop and it was so nice!
Great recipe!
Michelle.
HoLeeCow! I absolutely, positively MUST make this…I bet it’d be killer stuffed with bacon, as well. Amazing! Thanks so much for sharing this with Two for Tuesdays!
.-= girlichef´s last blog post …Extra! Extra! Read All About It! Announcing…. TWO for TUESDAYS! =-.
Of course you need to eat this with real Maple syrup-is there any other kind-I have never thought of stuffing french toast before.
You are totally right, this is something to drool over! It sounds SO amazing! My husband would love this! I would love this! We are making this! Wish I could make it right now… maybe a trip to the store is in order. Thanks so much for joining us for our Two for Tuesday blog hop and for adding this great recipe! I LOVE IT!
Kristen, This looks so delicious, and I never thought of a savory filling for french toast! Thanks for supporting the two for tuesday recipe blog hop. It means a lot to me! Keep it REAL! Alex
.-= Alex´s last blog post …Guest Post! Healthy eating on a budget! =-.
Aha!! So THAT’S how to make sure that French toast isn’t soggy. How brilliant.
.-= Elizabeth´s last blog post …fully dressed scones (real food) =-.
Made these for Christmas breakfast this morning. They were a huge hit! I’m sure they will become a tradition:).
You have so many great recipes! Any suggestion on how to print them without copying & pasting in a Word document?
Thanks
Under the “Sharing is Rebellious!” tag, the first option is to Print using Print-Friendly. It will take you to Print Friendly’s website where you can preview a live demo of what you’ll print. You can opt to hide pics or keep them, hide paragraphs you don’t care about, etc. It’s all really easy to do with just a click or two. When it’s set up like how you want it, just tell it to print. Voila! Fully customizable and EASY.
Hi! I love your site and your recipes! But I’m a little confused here… is this white flour sourdough? How is this in line with WAP principles? Or is this recipe meant for a rare indulgence?
Just asking because I really trust your recipes to be in line with WAP principles so this one threw me off…
Thx!