I’m testing out some options for brioche, a French bread high in egg and butter content, which gives it a rich and tender crumb. Brioche is a favorite for bread pudding and stuffed French toast.  This recipe is a savory version great for brunch, lunch or dinner.

I used whole brioche in order to cut really thick slices, about 1” thick. This allowed me to cut “pockets” into each slice. If you can only find pre-sliced brioche, create a sandwich out of two slices, one topped with the filling.

Savory Stuffed French Toast

stuffed french toast What you need:

  • 1 lb thick cut bacon, chopped, cooked and drained
  • 2 tbs butter
  • 1 lg onion, thinly sliced
  • 1 apple, peeled, cored and thinly sliced
  • 5-6 c arugula
  • 1 c shredded rosemary jack cheese
  • 1 loaf brioche, unsliced
  • 1 dz eggs, divided
  • 1 c milk
  • Freshly ground sea salt and black pepper

What you do:

  • In lg sauté pan melt butter over med high heat.stacked stuffed french toast
  • Add onion and cook until softening begins.
  • Add apple and cook until softened.
  • Add bacon and arugula.
  • Season with salt and pepper.
  • Heat oven to 250˚.
  • Cook until arugula wilts, about 3 min.
  • Add cheese and cook until cheese melts, stirring often.
  • Remove from heat.
  • Slice bread into 8 even, thick slices.
  • Make a slit in top of bread, leaving sides intact, creating a pocket, being careful to not cut through sides of bread.
  • Carefully fill pocket with onion mixture.
  • In shallow baking dish whisk 4 eggs with milk.
  • Season with salt and pepper.
  • Heat a second sauté pan, or crepe pan with EVOO.
  • Place stuffed bread into baking dish and let soak on each side for about 3 min. (The crepe pan takes about 1 min per side).
  • Transfer to baking sheet and place in warmed oven.
  • Repeat.
  • Heat another sauté pan slightly coated with EVOO.
  • Carefully crack egg into pan, working in batches as needed.
  • Cook eggs until whites are cooked and yolks are bright yellow and still runny, about 3 min.
  • Transfer stuffed toast onto plate and top with fried egg.
  • Drizzle with maple syrup, if desired.