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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
83% would make again
Total Time

4 hr 40 min

4 hr 40 min

Prep Time

30 minutes

30 min

Cook Time

40 minutes

40 min

Stuffed French Toast By Chef Andrea Drummer
Total Time

4 hr 40 min

4 hr 40 min

Prep Time

30 minutes

30 min

Cook Time

40 minutes

40 min

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 (110 g), softened
  • ½ cup ricotta cheese (125 g)
  • ½ cup strawberry (75 g), quartered

Macerated Strawberries

  • ½ cup strawberry (75 g), quartered
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 350°F (180°C).
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
  11. 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.
  12. Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
  13. 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.
  14. Enjoy!
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Stuffed French Toast By Chef Andrea Drummer