Stuffed brioche French toast

brioche french toast

The week-end after learning to make croissants and brioche, I ate all (yes, I really mean all) the croissants and mini brioche buns I made. I know, I know. I probably shouldn’t have eaten them all. I need to learn to share or something crazy like that, but I couldn’t help it. I was so excited that I ate them all!

Remarkably (given my track record), I did demonstrate a tremendous amount of willpower when I saved the two loaves of brioche that I had also baked that week. I froze one of them right away on the day I baked it. I wrapped the second in foil and saved it for when my mom came to visit me. Unfortunately, she could only make it to Ottawa several days later. I guess we could say that at that point, the brioche was “less than fresh”.

Stale brioche is sad. Stale brioche is extra sad when it involves brioche that you worked so hard to knead by hand.

That’s okay because that’s what French toast is for!

stuffed french toast

See, that’s the beauty of French toast (also known as pain perdu): stale bread can be reinvented into something even better, while reviving its light texture. I made this stuffed French toast recipe with my mom when she came to visit me. This way she could get to enjoy my brioche and experience just how light it is. It’s like magic!

brioche french toast

Stuffed French toast sounds harder than it actually is. Basically, you slice a loaf of stale bread into thick slices (about 1 inch thick). Cut a slit horizontally into each slice along one edge to make a pocket that you then fill (I bet just making a sandwich with two thinner slices would also work). Then you dip each slice of stuffed bread in an egg batter, fry it in a little butter, et voilà!

maple syrup

You could stuff your French toast with lots of different fillings (I’m thinking peanut butter and jam would be a fun, kid-friendly filling, or homemade nutella), but this time, I followed a Martha Stewart recipe for the filling and made this stuffed French toast with cream cheese and an Italian plum jam. The French toast was such a treat drizzled generously with Quebec maple syrup, but next time, I think my mom and I would both agree that we’d use mascarpone or ricotta instead of cream cheese because we found the cream cheese a little too tangy.

french toast

Stuffed brioche French toast

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (2 slices per person)
Author Janice


  • 1 loaf stale brioche I got 8 out of my loaf, sliced into 1-inch thick slices
  • 3 tbsp plum jam or whatever jam you fancy
  • 1/4 cup cream cheese or mascarpone room temperature
  • 2 large eggs
  • 1/2 cup skim milk
  • 1/4 tsp ground cinnamon
  • A couple tbsp unsalted butter for cooking the French toast
  • Lots of maple syrup for drizzling


  1. With a small serrated knife, cut a slit in each slice, along an edge, to form a pocket that can be filled. Set aside.
  2. In a small bowl, cream together the cream cheese (or mascarpone) and the jam.
  3. Stuff each slice of bread with about a tablespoon of the jam and cheese mixture.
  4. In a shallow dish or a pie plate, whisk together the eggs, milk, and cinnamon.
  5. Meanwhile, preheat a fry pan over medium-high heat.
  6. Soak each stuffed slice in the egg mixture for 5 seconds on either side.
  7. Place a piece of butter in the heated fry pan, and fry the French toast in batches.
  8. Serve immediately with a generous drizzling of maple syrup.

, , , , , , , , ,

5 Responses to Stuffed brioche French toast

  1. Jay May 4, 2012 at 12:23 am #

    wow…looks scrumptiously tasty..cant wait to giv a try now..:)
    new to your space…
    awesome space you have
    lovely presentation with stunning cliks
    happy following you..:)
    do stop by mine sometime
    Tasty Appetite

  2. Tara May 4, 2012 at 1:12 pm #

    Oh, this looks heavenly. Will definitely try! Thanks for posting:)

  3. Anonymous May 4, 2012 at 3:00 pm #

    You don’t mention the cook time. Nothing is worse, to me, than overcooked egg/french toast. I like mine like custard on the inside where the mixture has soaked in. My french toast is never as brown as the sample. Try it. YUMMMM. I can’t WAIT to try this recipe!!!

  4. Ally May 4, 2012 at 7:55 pm #

    Love the idea of stuffing brioche with jam & making it french toast style! Genius… well done!

  5. Melissa@Eyes Bigger May 5, 2012 at 4:51 pm #

    oh my word Janice… this looks so good. I actually thought from one photo that it was stuffed with ham and cheese which I also think I’d probably love for a more savory breakfast. yum!

Read previous post:
December 2017 desktop calendar
December 2017 desktop calendar

It's the last month of 2017! Can you believe it? I am literally counting down the days until I can...