Stuffed French Toast Recipe
Stuffed French Toast Recipe photo by Taste of Home

Stuffed French Toast Recipe

Publisher Photo
French toast gets special treatment from Edna Hoffman of Hebron, Indiana. She stuffs each thick slice with Swiss cheese and sizzling sausage for a satisfying meal-in-one.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (8 ounces) frozen fully cooked breakfast sausage patties
  • 8 slices French bread (1-1/2 inches thick)
  • 2 tablespoons butter, softened
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 eggs
  • 1/2 cup whole milk
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • Maple syrup, optional

Nutritional Facts

1 serving (2 each) equals 679 calories, 31 g fat (14 g saturated fat), 171 mg cholesterol, 1,187 mg sodium, 72 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets.
  2. In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired. Yield: 4 servings.
Originally published as Stuffed French Toast in Quick Cooking September/October 1998, p13

Nutritional Facts

1 serving (2 each) equals 679 calories, 31 g fat (14 g saturated fat), 171 mg cholesterol, 1,187 mg sodium, 72 g carbohydrate, 4 g fiber, 27 g protein.

Reviews for Stuffed French Toast

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Apr. 4, 2011

Ahh! I made this years ago and remember enjoying it. Glad i found it again! My hubby and daughter will enjoy this (haven't made it since before i was married--over 8 years ago)

MY REVIEW
Reviewed Sep. 13, 2010

Very good French Toast. I used regular Bob Evans sausage patties since I don't like the Brown & Serve kind. Would definitely make again.

MY REVIEW
Reviewed Dec. 14, 2007
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