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Stuffed French Toast Recipe

Eat as a dessert or as a breakfast meal with a savory side of pasture-raised bacon or sausage.
Author: Kelly the Kitchen Kop


  • Amounts are very flexible I'll include the amounts here for one serving and you can multiply it from there. If you're making a lot, you won't need to multiply the eggs and cream as much as the other stuff, just eyeball it. If you end up with extra filling, just use it as a yummy fruit dip.
  • 2 pieces of your favorite bread — I used bread from a local baker who makes a soft organic fermented multi-grain loaf.
  • 1 egg — pastured eggs are best
  • 1/2 cup cream — you can use milk but cream is better! Read about healthy milk options here.
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Dash of sea salt
  • Butter for frying pastured butter is best
  • Fresh or frozen organic berries if you're using frozen, be sure to thaw and drain well
  • A little real maple syrup for the top

Filling ingredients:


  • Mix the egg, cream, vanillacinnamon, and sea salt with a fork.
  • Next mix up your cream cheese filling, then get your berries around.  For fresh, give them a rinse; for frozen, thaw and drain.
  • Now you're ready to put it all together.
  • Heat up your pan — I use my FAVORITE pan, which I use almost daily around here lately, along with my new pressure cooker!
  • Melt a tablespoon of butter in the pan, dip one piece of bread at a time into the egg mixture, and fry on one side 'til golden on low-medium heat.
  • Flip one side over, use a spoon to spread some filling over the top. Place your berries on top of the filling.
  • Then put the already cooked side of the other piece of bread face-down on the berries.  When the bottom is cooked, flip it again to cook the other side of the second piece of bread.
  • Cut into diagonal quarters and serve with a little extra filling and berries.  Optional:  If you really want to impress company (or your kids), you can add a dollop of real whipped cream.