The BEST Stuffed French Toast

Colette Z


Breakfast on the weekends is a special occasion, like a vacation at home, because it gives us a chance to slow down and be lazy.

A recent road trip inspired this recipe. See for yourself how delicious it is!

★★★★★ 1 vote
15 Min
15 Min


8 slice
sourdough bread
4 Tbsp
cream cheese
4 Tbsp
apricot jam
4 slice
russian ham
1/2 c
1 tsp
1/2 tsp
lemon zest
3 Tbsp


1Spread about 1 tablespoon of cream cheese onto a slice of sourdough, then 1 tablespoon of apricot jam onto another slice. Sandwich the two slices together and set aside.
2Repeat the process.
3Store sandwiches in a plastic bread bag and chill in the fridge overnight or at least 15 minutes.
5 minutes in the freezer if you're in a hurry to eat!
4In a shallow dish, beat eggs and combine with milk, vanilla and lemon zest.
This is what I call the custard.
5Add butter to a nonstick pan and heat on medium.
Use two pans if all 4 sandwiches will not fit onto one.
6Remove the sandwiches from the fridge/freezer and remove from the plastic bag.
Dip a sandwich each side in the custard and gently lay onto the pan,
taking care not to splatter any hot butter.

Repeat the process and cook the sandwiches 2 minutes on each side.
7Serve warm with Grade B maple syrup and freshly brewed tea and or coffee.

About this Recipe

Other Tags: Quick & Easy, For Kids
Hashtags: #Cream, #cheese, #toast, #Egg