Stuffed French toast makes a great breakfast or brunch, but it's so filling that it also works as a cozy "breakfast for dinner" dish. A mug of hot chocolate on the side is optional but totally recommended.
- Cook Time
- Prep Time
- 9 french toast sandwiches ServingsServings
- 1 large loaf challah, cut in half-inch slices*
- Sandwich fillings (I used cream cheese, date spread, and peanut butter)
- 8 eggs
- 1½ cups milk
- 2 Tbsp granulated sugar
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 4 Tbsp unsalted butter
1. Place an oven rack in the upper third of your oven. Preheat it to 400 F/200 C. Line a baking sheet with parchment paper and set aside.
2. Make the sliced challah into sandwiches, spreading the filling(s) of your choosing on both sides of each sandwich.
3. In a 9x13 dish, mix eggs, milk, sugar, cinnamon, and vanilla. Soak each side of the sandwiches in this mixture for 2 minutes.
4. Melt 2 Tbsp butter in a nonstick skillet and cook the sandwiches for 2-3 minutes per side, or until golden brown. This step is just for color, so as soon as they're a pretty brown, take them out. Add the remaining butter to the skillet between batches as needed.
5. Transfer the browned sandwiches to the prepared baking sheet. Bake for 6 minutes per side and serve hot as is, sprinkled with powdered sugar, or with extra butter on top.
*Challah that is slightly stale or that's been frozen and defrosted is perfect for French toast.