Sun-Dried Tomato and Feta Stuffed French Toast

There’s something magical about a weekend breakfast that feels a little fancy but takes almost no extra work. That’s exactly what this sun-dried tomato and feta stuffed French toast brings to the table. The first time I made this, it was a rainy Saturday morning. My youngest had a sleepover, and the kitchen was already buzzing with “What’s for breakfast?” before I even got the coffee going.

That’s when I remembered a recipe scribbled in the back of an old journal savory French toast layered with tangy sun-dried tomatoes, creamy feta, and a touch of cream cheese to bring it all together. I had leftover baguette, and within 30 minutes, our house smelled like a cozy café. My kids devoured it. I even caught my husband sneaking seconds.

This isn’t your average sweet French toast. It’s hearty. It’s satisfying. And it’s packed with flavor in every bite.

In this post, I’ll walk you through exactly how to make it, share prep-ahead tips (hello, overnight casserole!), and even a few twists to make it your own. Let’s make breakfast your favorite meal of the day.

Key Takeaways: What You Need to Know

• This sun-dried tomato and feta stuffed French toast is savory, not sweet perfect for brunch or a weekend breakfast.
• It uses basic pantry staples and takes under 30 minutes to prepare.
• Ideal for making ahead: turn it into a casserole or prep it the night before.
• Stuffing options can be adjusted use cream cheese, goat cheese, or even mozzarella.
• Kid-friendly, mom-tested, and flexible for busy mornings.

The Story Behind This Savory French Toast

Why Stuffed French Toast Isn’t Just for Sweets

Stuffed French toast often gets typecast as a dessert-like breakfast drenched in syrup, filled with Nutella or fruit, and dusted with powdered sugar. Delicious? Sure. But for those of us craving something more savory and satisfying, this version hits differently.

The first time I tried a savory stuffed French toast, I was skeptical. Could eggs, cheese, and bread be better than berries and syrup? Oh yes. The richness of cream cheese, the briny pop of feta, and the umami-packed punch from sun-dried tomatoes made it irresistible. I paired it with a simple tomato and feta salad on the side and called it brunch. No regrets.

It’s also a great make-ahead meal. You can turn it into a sun-dried tomato and feta stuffed French toast casserole (more on that in Part 3). Whether you’re hosting guests or just want something new for Saturday mornings, this dish is a winner.

If you’ve only ever made classic French toast, this is your sign to try something new. And if you want to stick with sweet, I’ve got you check out my chocolate chip pancake recipe for your sweet tooth.

What Makes This Sun-Dried Tomato and Feta Version So Special?

Let’s break down the flavor combo:

• Sun-Dried Tomatoes: Packed with concentrated tomato flavor, they bring tang and depth.
• Feta Cheese: Salty and creamy with a touch of tanginess. Crumbles beautifully.
• Cream Cheese: Acts as a base binder and adds richness.
• Fresh Bread (like French baguette): Soaks up the custard without falling apart.

This dish tastes like something you’d find in a cozy café, but it’s made in your pajamas, with ingredients you probably already have. No hard-to-pronounce cheese, no obscure spices. Just real food for real life.

And if you’re thinking, “Lora, my mornings are chaos,” don’t worry. This recipe is flexible. Make it a bake, turn it into an overnight casserole, or even stuff slices into a breakfast sandwich.

Speaking of eggs, if you’re more into traditional breakfast staples, don’t miss my guides on scrambled eggs and eggs benedict they pair beautifully with this toast for a complete brunch spread.

Ingredients for Sun-Dried Tomato and Feta Stuffed French Toast

What Ingredients Do I Need for Sun-Dried Tomato and Feta Stuffed French Toast?

Here’s your simple, pantry-friendly shopping list. This recipe serves 4–6 people, depending on how hungry your crew is.

Main Ingredients:

Optional Garnishes:

• Fresh basil or parsley
• A drizzle of hot honey (trust me)
• Extra feta for topping

To make sun-dried tomato and feta stuffed French toast, you’ll need French bread, eggs, milk, cream cheese, chopped sun-dried tomatoes, crumbled feta, and basic spices. Slightly stale bread helps absorb the custard better. Cook in a skillet or bake for a casserole version.

Can I Make Substitutions or Adjust the Recipe?

Absolutely! Real-life kitchens don’t always have every ingredient, and this recipe is super forgiving.

Bread:
Out of baguette? Use sourdough, ciabatta, or thick slices of whole wheat. You want something sturdy.

Cheese:
Don’t like feta? Try goat cheese, shredded mozzarella, or even a little sharp white cheddar. Cream cheese is flexible, too herb or garlic versions are delicious here.

Dairy-Free?
Swap the milk for oat or almond milk. Use vegan cream cheese and skip the feta or try a plant-based version.

Egg-Free?
Use a flax egg custard: 1 tbsp flaxseed + 2.5 tbsp water = 1 egg. (Though the texture will change slightly.)

Tomatoes:
Oil-packed sun-dried tomatoes are best, but dried ones rehydrated in warm water work in a pinch. You can also mix in cherry tomatoes for a twist on tomato and feta salad flavor.

If you’re into casseroles, save those ingredients we’ll turn this into a sun-dried tomato and feta stuffed French toast bake in Part 3.

Before we move on, don’t forget your sides! Try pairing with oatmeal with blueberries and bananas for something sweet and light or go all in with bagels and cream cheese for a full brunch spread.

How to Make Sun-Dried Tomato and Feta Stuffed French Toast (Step-by-Step)

How Do You Make Sun-Dried Tomato and Feta Stuffed French Toast from Scratch?

Making this savory sun-dried tomato and feta stuffed French toast is as easy as layering a sandwich and dipping it in eggs but the flavor payoff is next-level. Here’s how to do it.

1. Prepare the Filling
In a small bowl, mix together:

• 4 oz softened cream cheese
• ½ cup chopped sun-dried tomatoes
• ½ cup crumbled feta cheese
• Optional: a pinch of garlic powder and chopped herbs for extra flavor

This creamy, tangy filling is the heart of your sun-dried tomato and feta stuffed French toast. Spread generously between two slices of bread, pressing gently so they stick.

2. Make the Egg Mixture (Custard)
In a shallow bowl, whisk together:

• 5 eggs
• ¾ cup milk
• ½ tsp salt
• ¼ tsp black pepper

You want a well-blended, smooth mix to soak the toast evenly.

3. Dip and Soak
Take your stuffed bread “sandwiches” and dip both sides into the egg mixture. Let them soak about 15–20 seconds per side.

4. Cook Until Golden
Heat a skillet over medium heat. Add a bit of butter or olive oil. Cook each stuffed toast for 3–4 minutes per side, or until golden brown and the filling is warm and gooey inside.

To make sun-dried tomato and feta stuffed French toast, spread a creamy tomato-feta filling between bread slices, dip in egg custard, and pan-fry until golden. It’s savory, satisfying, and ready in under 20 minutes.

Can I Make Sun-Dried Tomato and Feta Stuffed French Toast Ahead of Time?

Absolutely and this is where things get really mom-friendly. You can turn this recipe into a make-ahead sun-dried tomato and feta stuffed French toast casserole or overnight bake. Here’s how:

Overnight Casserole Method:

1. Grease a 9×13″ baking dish.
2. Layer the bread like sandwiches one layer of bread, a generous layer of sun-dried tomato and feta filling, then another bread layer on top.
3. Whisk your custard (eggs, milk, salt, pepper) and pour it evenly over the whole dish.
4. Cover and refrigerate overnight.
5. In the morning, bake at 375°F (190°C) for 35–40 minutes, until the top is golden and the custard is set.

This sun-dried tomato and feta stuffed French toast bake version is perfect for holidays, brunch guests, or meal prep. And the flavor only gets better overnight!

If you want a shortcut version, try making smaller portions in ramekins great for individual servings and portion control.

Quick Tip for Flavor Boost:
Add a few spoonfuls of smoked salmon and avocado on the side for a gourmet twist.

How to Serve, Store, and Reheat Sun-Dried Tomato and Feta Stuffed French Toast

What Should I Serve with Sun-Dried Tomato and Feta Stuffed French Toast?

Since this dish leans savory and rich, I like to balance it with something light, crisp, or tangy. Here are my go-to pairings for a full brunch spread:

• Fresh Tomato and Feta Salad – The natural echo of flavors enhances the dish. Add cucumbers or olives for a Greek twist.
• Crispy Bacon or Turkey Sausage – Because, why not?
• Avocado toast – Light, creamy, and a great textural contrast.
• Fresh Fruit or Berries – Keeps the plate colorful and adds a sweet contrast.
• Oatmeal with blueberries and bananas – If you’re feeding kids or just want something hearty alongside.

Serve sun-dried tomato and feta stuffed French toast with tomato salad, crispy bacon, or avocado toast. Add fruit for balance. For brunch, pair with eggs or a mimosa for a savory, satisfying meal.

This sun-dried tomato and feta stuffed French toast can easily anchor a brunch table, holiday breakfast, or “breakfast for dinner” night. The layers of creamy cheese and tangy tomatoes are so flavorful, you barely need toppings though a sprinkle of chopped herbs or drizzle of balsamic glaze makes it shine.

How Do I Store and Reheat Leftover Stuffed French Toast?

Storage Tips:

• Fridge: Let leftovers cool, then store in an airtight container for up to 3 days.
• Freezer: Wrap individual portions in parchment and foil, then freeze in a zip-top bag. Use within 1 month.

Reheating:

• Oven/Toaster Oven: 350°F for 10–12 minutes. Best for keeping the crust crisp.
• Microwave: 1–2 minutes on medium. Fine in a pinch, but softens the texture.
• Skillet: Reheat slices over medium-low heat with a touch of olive oil or butter for crispy edges.

This sun-dried tomato and feta stuffed French toast bake also reheats beautifully, so it’s ideal for meal prep. I’ve frozen full casseroles, thawed overnight, then baked with fresh herbs on top to “wake up” the flavor.

Real-Life Review: What Did My Family Think?

Let me tell you what happened the second time I made this.

It was Sunday morning. My husband had invited a few neighbors over last minute. I had no time to shop. I threw together the sun-dried tomato and feta stuffed French toast casserole using leftover baguette, jarred tomatoes, and a block of feta hiding in the back of the fridge.

Thirty-five minutes later, the whole kitchen smelled like garlic, cheese, and heaven. Everyone had seconds even the toddler who swears he hates tomatoes. One guest asked for the recipe on the spot. Another said it tasted “like something from a bistro.”

Honestly? It’s become our go-to weekend dish.

If you’re a fan of brunch like we are, you’ll also love my effortless veggie omelette roll and classic eggs benedict two more savory stars that pair perfectly with stuffed French toast.

Creative Twists on Sun-Dried Tomato and Feta Stuffed French Toast

What Are Some Variations of Stuffed French Toast?

Stuffed French toast isn’t just a recipe it’s a framework. Once you’ve made the sun-dried tomato and feta stuffed French toast, it opens the door to so many delicious directions. Here are my favorite savory and sweet spins, including a few that have become regulars in our house.

Savory Variations:

You can even turn the original into sun-dried tomato and feta stuffed French toast sandwiches cut into halves, grill them panini-style, and serve for lunch.

Sweet Versions for Contrast:

And yes, even though we’re team savory, sometimes you want a little sugar.

Variations of stuffed French toast include savory fillings like spinach and artichoke or sweet versions like Nutella and banana. Try switching cheeses, adding vegetables, or turning it into a casserole for a personalized twist.

Sun-Dried Tomato and Feta Stuffed French Toast

A savory twist on classic French toast, stuffed with creamy feta, tangy sun-dried tomatoes, and cream cheese. Perfect for weekend brunch or make-ahead casseroles. Ready in 30 minutes and kid-approved!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 loaf – French baguette or sourdough – about 10-12 slices, slightly stale works best
• 5 large – eggs
• ¾ cup – milk – whole milk preferred, dairy-free works too
• 4 oz – cream cheese – softened to room temperature
• ½ cup – sun-dried tomatoes – oil-packed drained and finely chopped
• ½ cup – feta cheese – crumbled
• ½ tsp – garlic powder – optional
• ½ tsp – salt – adjust to taste
• ¼ tsp – black pepper – fresh cracked is best
• 1 tbsp – olive oil or butter – for cooking
• Fresh basil or parsley
• Hot honey – for drizzling
• Extra feta – for topping

Equipment

• Shallow bowl
• Small mixing bowl
• Large skillet or griddle
• spatula
• 9×13 inch baking dish

Method

 

1. Prepare the Filling
2. In a small bowl, mix together softened cream cheese, chopped sun-dried tomatoes, crumbled feta cheese, and optional garlic powder and herbs. Spread this creamy filling generously between two slices of bread, pressing gently so they stick together.
3. Make the Egg Custard
4. In a shallow bowl, whisk together eggs, milk, salt, and black pepper until well blended and smooth.
5. Dip and Soak
6. Take your stuffed bread sandwiches and dip both sides into the egg mixture. Let them soak for about 15-20 seconds per side.
7. Cook Until Golden
8. Heat a skillet over medium heat and add butter or olive oil. Cook each stuffed toast for 3-4 minutes per side, or until golden brown and the filling is warm and gooey inside.
9. Optional – Overnight Casserole Method:
10. Grease a 9×13 inch baking dish. Layer bread like sandwiches with filling between layers. Pour custard mixture evenly over the dish. Cover and refrigerate overnight. In the morning, bake at 375°F (190°C) for 35-40 minutes until golden and set.

Nutrition

Calories: 320kcal

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze individually wrapped portions for up to 1 month.

Reheating: Best reheated in oven at 350°F for 10-12 minutes to keep crust crispy, or in a skillet with a touch of oil.

Substitutions:

• Bread: Use sourdough, ciabatta, or thick whole wheat if baguette unavailable
• Cheese: Try goat cheese, mozzarella, or sharp white cheddar instead of feta
• Dairy-Free: Use oat or almond milk and vegan cream cheese
• Egg-Free: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg)

Serving Suggestions: Pair with tomato and feta salad, crispy bacon, avocado toast, or fresh fruit for a complete brunch spread.

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How Can I Make a Sweet Version of Stuffed French Toast from This Recipe?

Funny enough, this exact recipe transforms beautifully into a sweet brunch option just by switching a few ingredients.

Here’s how:

• Swap the sun-dried tomato and feta for a mix of cream cheese and fruit preserves (strawberry, apricot, or fig).
• Add vanilla and a pinch of cinnamon to the egg custard.
• Dust with powdered sugar after cooking.

But let’s be honest: I still prefer the punchy, savory depth of the sun-dried tomato and feta stuffed French toast. That said, my kids would vote Nutella every time.

For an even sweeter pairing, serve with chocolate chip pancakes on the side and call it a brunch party.

Sun-Dried Tomato and Feta Stuffed French Toast FAQs

Why You’ll Make Sun-Dried Tomato and Feta Stuffed French Toast Again (And Again)

What Makes This Dish So Worth Repeating?

Because it checks every box.
Because it’s not fussy.
Because it tastes like you put in way more effort than you actually did.

This sun-dried tomato and feta stuffed French toast is a celebration of simple ingredients done right. Creamy, tangy, and golden-crisp on the outside it’s comfort food with a little class. Whether you’re making it for a lazy Saturday morning or prepping the overnight casserole for a holiday brunch, it just works.

If you’re like me a mom juggling a million things before breakfast this dish gives you a little breathing room. And a lot of flavor.

So next time you reach for plain old toast, remember: there’s a loaf of bread in your kitchen with so much more potential.