Description

This Sun-Dried Tomato and Feta Stuffed French Toast is a savory twist on a breakfast classic, featuring creamy feta and tangy sun-dried tomatoes stuffed between thick slices of brioche or challah bread. Lightly seasoned egg batter adds richness, while a combination of butter and olive oil creates a perfectly golden crust. Finished with fresh parsley garnish, this dish is an elegant yet easy brunch or breakfast option packed with flavor and texture.

Ingredients

Scale

Bread and Filling

8 slices thick-cut brioche or challah bread
4 ounces feta cheese, crumbled
1/3 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons cream cheese, softened

Egg Mixture

6 large eggs
1 cup whole milk
1/4 cup heavy cream
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese

For Cooking and Garnish

2 tablespoons unsalted butter for cooking
1 tablespoon olive oil
1 tablespoon chopped fresh parsley for garnish

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Instructions

Prepare the Filling. In a small bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, and softened cream cheese until the mixture is smooth and well blended. This will be the flavorful stuffing for your French toast.
Assemble the Sandwiches. Lay out 4 slices of bread and evenly spread the feta and sun-dried tomato mixture over each slice. Top each with the remaining 4 bread slices to create four stuffed sandwiches, pressing gently to hold them together.
Make the Egg Batter. In a shallow bowl, whisk together the eggs, whole milk, heavy cream, dried oregano, black pepper, salt, and grated Parmesan cheese until the mixture is smooth and evenly combined.
Heat the Skillet. Place a large skillet over medium heat and add 1 tablespoon of unsalted butter and the olive oil, allowing the butter to melt and the pan to warm evenly.
Dip the Sandwiches. Dip each stuffed sandwich into the egg mixture, soaking both sides for several seconds to ensure the bread absorbs the liquid without becoming too soggy.
Cook the French Toast. Place the soaked sandwiches in the hot skillet and cook for 3 to 4 minutes per side, or until each side is golden brown and the filling is heated through. Add the remaining tablespoon of butter as needed during cooking to prevent sticking and enhance browning.
Rest and Serve. Remove the sandwiches from the skillet and let them rest for 2 minutes. Slice each sandwich in half, garnish with chopped fresh parsley, and serve warm for a delicious savory breakfast treat.

Notes

For extra flavor, add a handful of fresh spinach or a sprinkle of red pepper flakes to the filling mixture before assembling.
Sourdough bread can be used as a substitute for brioche or challah for a firmer texture and tangier flavor.
Serve alongside a light green salad for a balanced meal or drizzle with a touch of hot honey for a sweet and savory contrast.