Stuffed French Toast Recipe

4.5 3 3
Stuffed French Toast Recipe
Stuffed French Toast Recipe photo by Taste of Home
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Stuffed French Toast Recipe

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4.5 3 3
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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

2 each: 679 calories, 31g fat (14g saturated fat), 171mg cholesterol, 1187mg sodium, 72g carbohydrate (6g sugars, 4g fiber), 27g protein.

  • 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
  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

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Reviews forStuffed French Toast

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MY REVIEW
best of home cooks User ID: 5361390 219421
Reviewed Feb. 1, 2015

"quick and easy."

MY REVIEW
senzascusa User ID: 2756822 23186
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
katlaydee3 User ID: 3741999 66549
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."

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