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Sun-Dried Tomato and Feta Stuffed French Toast

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • 9x13 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 9x13 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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