Stuffed French Toast By Chef Andrea Drummer
featured in Stuffed Foods For A Party In Your Mouth
Inspired by bread pudding and crème brûlée, this stuffed French toast recipe features thick slices of brioche bread soaked in an egg custard, baked to golden brown perfection, and topped with torched turbinado sugar for a satisfying crunch. Made by Chef Andrea Drummer of the Original Cannabis Cafe (@OGCannabisCafe)
Tikeyah Whittle & Andrea Drummer
Tasty Team
Total Time
4 hr 40 min
4 hr 40 min
Prep Time
30 minutes
30 minutes
Cook Time
40 minutes
40 minutes
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Total Time
4 hr 40 min
4 hr 40 min
Prep Time
30 minutes
30 minutes
Cook Time
40 minutes
40 minutes
Ingredients
for 4 servings
French Toast
- 1 loaf brioche bread, cut into 3 in slices
-
1 cup granulated sugar (200 g) -
8 cups heavy cream (1.9 L) - 2 vanilla beans, seeds scraped
- 6 large eggs, beaten
Filling
-
½ cup cream cheese, softened (110 g) -
½ cup ricotta cheese (125 g) -
½ cup strawberry, quartered (75 g)
Macerated Strawberries
-
½ cup strawberry, quartered (75 g) - ½ lemon, juiced
-
1 teaspoon granulated sugar - ½ lemon
-
½ cup blueberry (75 g) -
¼ cup maple syrup (85 g)
Chantilly Cream
-
1 cup heavy cream (240 mL) -
2 tablespoons granulated sugar -
½ teaspoon vanilla extract
Assembly
-
½ cup turbinado sugar (100 g) - 4 fresh mint leaves
Special Equipment
- kitchen torch
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Preparation
- Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
- In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
- Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
- Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
- While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
- Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
- Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
- Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
- Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
- Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
- Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
- Enjoy!
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Tuesday Lewis
love making this super simple ...super easy my family enjoy this!!! I will most definitely make this again thanks TASTY!!💜💜💜💜
2020-04-21T15:05:42Z Helpful (66) -
Corrupted Sage
Interesting but time consuming so be prepared
2020-02-15T13:50:01Z Helpful (60) -
Adilet Serikbayev
Delicious, but it’s like 10 thousand calories
2020-02-22T12:23:25Z Helpful (49) -
sofiario
woke up at 6 AM and finished around 10 AM, it was amazing!! not too heavy or sugary so it’s easier on the stomach than it seems. i would probably make less of the egg cream mixture to soak in, when it was done soaking there was still more than half of it left. amazing overall :)
2020-05-10T14:45:26Z Helpful (45) -
Alyssa Maretta
I love when I come across new recipes
2020-02-16T02:20:12Z Helpful (33) -
La Jennings
I didn't have strawberries, so I just stuck with blueberries and since my oven was out, I fried mine in the skillet (reducing recipe). It was great!
2020-04-19T21:19:42Z Helpful (28) -
fluffycatemoji
I saw some people say that it was soggy so I did halve the amount of the custard cream stuff and it made it way less soggy. I mixed the filling to much and added sugar sad it was bitter so it was not fluffy but it still tasted delicious if you want to add sugar I would suggest to add it afterwards I also let the bread set in the mixture for only 30 minutes
2020-03-24T21:50:41Z Helpful (27) -
Lizzie Boyd
It was just okay. It was very soggy on the bottom and my slices were half as thick as the video. I don't have a torch so I broiled the sugar on top and that worked well
2020-02-21T23:40:43Z Helpful (26) -
gabsthebaker
Yallllll listen up ok so I quartered the recipe because well 8 cups of cream seemed like a lot and I used 10 slices of brioche bread.I made it like normal French toast and cooked it in a skillet and cooked the remaining custard on the stove.I also made the banana caramel sauce from them crepes video.This was delicious and I highly recommend.
2020-05-10T17:40:24Z Helpful (22) -
haileygiesbrecht
So good. A bit burnt but turned out well. Half the stuff you dip the bread in or it gets soggy.
2020-03-26T01:16:20Z Helpful (14) -
narutos_girlfriend
Really good but I would recommend to be preparing this meal the night before or early in the morning
2020-02-28T01:21:29Z Helpful (12) -
Brittany Mason
Be prepared to take your time and follow each step. Will take atleast 3 to 4 hours. Next time I will make the whipping cream mix day and filling the day before.
2020-07-12T12:53:29Z Helpful (11)
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