Challah stuffed with your choice of jam and crème fraiche dipped in sweetened egg wash, then pan-fried, yields the most delicious stuffed French toast.
This stuffed French toast is the ultimate breakfast or brunch. Thick slices of challah bread, jam, and crème fraiche set this French toast apart from others. The fruit jam is sweet, crème fraiche adds a fresh, rich tang, and the lightly sweetened custard base makes each slice all the better. Whether you’re looking to treat yourself to a lovely breakfast/brunch (or want to treat a loved one), it’s only fitting to go with something exceptional, and a batch of stuffed French toast fits the bill. Delicious, elegant, and refined; what more could you want?
Why You’ll Love Stuffed French Toast
- Elegant without the effort – Even with the simplest plating, stuffed French toast wows.
- Versatile – This stuffed French toast recipe works with various jams, preserves, marmalades, and fresh fruit.
- Sweet, but not too sweet – Crème fraiche plus the lightly sweetened egg wash helps keep sweetness under control and leaves room for a drizzle of maple syrup. This is breakfast/brunch, after all – not dessert.
- Quick – Stuffed French toast requires a mere 15 minutes of cook time and just 10 minutes of prep. Fancy French toast in under 30 minutes can’t be beat.
- Homemade whipped cream – Making whipped cream is super simple, takes no time at all, and adds an extra special touch to any sweet treat. You’ll never look at whipped topping the same again.
Stuffed French Toast Ingredient Notes
- Challah Bread: Challah is a rich, slightly sweet bread that has a soft and fluffy texture. The bread is ideal for French toast because it gets crisp and caramelized on the exterior while the interior remains tender and soft. Brioche or Hawaiian bread can be substituted, in a pinch.
- Jam: Adds a sticky, sweet layer to the stuffed French toast. Use your choice of store-bought or homemade.
- Crème Fraiche: This rich, tangy dairy product pairs beautifully with jam. Using the classic French ingredient in a FRENCH toast recipe is only fitting.
- Eggs: Eggs are an essential part of the custard base that gives each slice that tender richness.
- Milk: Cow’s milk works well, but you can use any milk you like. The purpose of the milk is to make the custard fluid enough to coat the bread evenly.
- Heavy Cream: Crucial for homemade whipped cream. Heavy cream and heavy whipping cream are interchangeable.
- Fresh Berries: They deliver a series of fresh, juicy bursts of flavor. This recipe uses blackberries, but you can sub with any you like.
The complete ingredients list with amounts is in the recipe card below!
How to Make Stuffed French Toast
To make stuffed French toast:
- Slice and stuff: Cut the bread into 1-2 inch thick slices (preferably with a serrated knife) and make a deep slit in the bottom of each slice to accommodate the filling. Then, fill with a spoonful of jam and crème fraiche.
- Make the egg wash: Whisk the eggs, milk, cinnamon, and sugar together in a shallow bowl. A shallow bowl will make dipping easier.
- Dip and fry: Coat each slice of bread in the egg, then pan fry until golden and crisp. Have the skillet heating as you coat the bread with custard.
- Make the whipped cream: Beat the cream and sugar with an electric mixture until you have soft peaks. Alternatively, you can beat it by hand if you want a good arm workout.
- Top it off: Plate the stuffed French toast, top it with whipped cream, and finish with fresh berries.
Variations, Substitutions & Cooking Tips
- No crème fraiche? – Replace it with sour cream, full-fat Greek yogurt, or cream cheese. If you have extra time, you can even make your own! To make crème fraiche, add 2 tablespoons of buttermilk to 1 pint of heavy cream in a non-reactive container. Mix well, cover, and leave to rest at room temperature for 12 hours.
- Use any jam you like – Apricot, strawberry, blueberry; the choice is yours. Preserves and marmalades will work too.
- Make it egg-free – Use a liquid egg substitute instead. You can also opt for a flax egg.
- Use stale bread – Slightly stale bread is best because it is drier and drier bread will soak up the custard without falling apart.
- Use a nonstick pan – Otherwise, you may have difficulty flipping the slices of bread.
Storage & Freezer Tips
Freezing stuffed French toast is not advised, but you can store it in the refrigerator within 2 hours of cooking. Just stack stuffed French toast with pieces of parchment between each slice, place it in a food-safe zipper bag, and refrigerate. It is best to eat the French toast within 3 days.
How to Reheat
Reheating stuffed French toast is about getting it as close to its original texture as possible. To reheat, preheat the oven to 400 degrees Fahrenheit and arrange the slices in a single layer on a lightly greased baking sheet. Transfer the baking sheet to the oven and reheat for 3-4 minutes per side. You can also reheat the French toast in a lightly greased skillet over medium heat for 2-3 minutes per side.
- 1 loaf challah bread
- ½ cup jam of your choice, (I used my cherry chia seed jam)
- ½ cup creme fraiche
- 3 eggs
- 1 cup milk
- 1 tsp cinnamon
- 1 tbs. granulated sugar
- 1 cup heavy whipping cream
- 2 tbs. sugar
- Maple Syrup
- 1 cup fresh blackberries
- Slice the challah bread into about 1-2 inch slices (make sure they are extra thick)
- Turn each slice over and make a deep incision at the bottom so that you can insert the filling.
- Add a spoonful of jam and a spoonful of creme fraiche to each slice of bread. Wipe away any excess
- In a large bowl, combine the eggs, milk, cinnamon, and sugar and whisk to combine.
- Place a large pan over a medium-high heat
- Dredge each slice in the egg mixture then place into the pan.
- Cook for about 5 minutes on each side, or until crisp and golden brown.
- In a large bowl add the heavy whipping cream and beat with a hand mixer until soft peaks form.
- Add the sugar and beat to combine.
- Top each slice of challah bread with fresh whipping cream and blackberries.
- Drizzle with maple syrup and then serve immediately!
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