Sweet and Savoury French Toast Recipes

Ingredients

• 12 large eggs Large Eggs (room temperature)
• 2 cups 2% Milk (can substitute heavy cream for richer custard)
• 1 pinch Salt (for both custards)
• 8 oz Cream Cheese (softened, room temperature)
• 4 oz Smoked Cheddar Cheese (shredded; can use Gruyère or mozzarella)
• 2 tablespoons Fresh Chives (finely chopped)
• 6 slices Bacon (cooked crisp and crumbled)
• 4 tablespoons Full‑Fat Whipping Cream (for softening both fillings)
• 1 tablespoon Vanilla Extract (good quality)
• 4 tablespoons Chocolate Hazelnut Spread (e.g., Nutella; microwave briefly to soften)
• 2 tablespoons Unsalted Butter (melted for glaze)
• 2 tablespoons Brown Sugar (for glaze)
• 1 tablespoon Light Corn Syrup (for glaze)
• 12 slices Challah Bread (1‑inch thick, slightly stale works best)
• 1 teaspoon Dijon Mustard (optional garnish for savory toast)
• 2 tablespoons Maple Syrup (optional drizzle for savory toast)
• 1 tablespoon Powdered Sugar (optional dusting for sweet toast)
• 1 cup Mixed Berries (strawberries, blueberries, raspberries)
• 1/2 cup Pineapple Chunks (fresh)
• 1/2 cup Melon Cubes (cantaloupe or honeydew)
• 1 tablespoon Fresh Mint Leaves (chopped, for fruit salad)

Instructions

1. Make the Custard

   In a large mixing bowl whisk together the 12 eggs, 2 cups of 2% milk and a pinch of salt until fully combined and slightly frothy.

   Time: PT5M

2. Prepare Savory Filling

   Combine the softened cream cheese, shredded smoked cheddar, chopped chives, crumbled bacon, a pinch of salt and pepper, and 2 tablespoons of whipping cream in a bowl. Mix with a spatula until creamy and pliable.

   Time: PT8M

3. Prepare Sweet Filling

   In another bowl blend the softened cream cheese, 2 tablespoons whipping cream, vanilla extract, and the chocolate hazelnut spread (microwave 15‑20 seconds to soften). Mix until smooth and glossy.

   Time: PT6M

4. Slice and Pocket the Challah

   Cut the challah into 1‑inch thick slices. Using a knife, make a shallow pocket on the side of each slice, being careful not to cut through the opposite side.

   Time: PT5M

5. Pipe Fillings into Bread Pockets

   Fit a piping bag with a wide tip. Fill one bag with the savory mixture and pipe it into the savory bread pockets; repeat with a second bag for the sweet mixture into the sweet pockets.

   Time: PT8M

6. Soak Bread in Custard

   Lay the filled bread slices on a sheet tray. Dip each side into the custard, allowing it to soak for at least 30 minutes (or refrigerate overnight).

   Time: PT30M

7. Prepare Glaze on Baking Sheet

   In a small saucepan melt the butter, then stir in brown sugar and corn syrup until dissolved. Spread the mixture evenly on the bottom of the baking sheet.

   Time: PT5M

8. Arrange Soaked Bread on Sheet

   Place the custard‑soaked slices on top of the glaze, spacing them evenly.

   Time: PT2M

9. Bake the French Toast

   Preheat the oven to 350°F. Bake the toast for 15‑20 minutes, flipping halfway through, until both sides are golden brown and the glaze is caramelized.

   Time: PT20M

   Temperature: 350°F

10. Garnish and Serve

    For the savory toast, top with extra crumbled bacon, a sprinkle of smoked cheddar, a drizzle of maple syrup and a dab of Dijon mustard. For the sweet toast, add a dollop of extra chocolate hazelnut spread, a dusting of powdered sugar and fresh berries. Serve with the mixed fruit salad tossed with mint.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of 2% Milk: skim milk, 1% milk, heavy cream
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Smoked Cheddar Cheese: regular cheddar, Gruyère, mozzarella
• Instead of Fresh Chives: green onions
• Instead of Bacon: turkey bacon
• Instead of Full‑Fat Whipping Cream: half‑and‑half
• Instead of Vanilla Extract: almond extract
• Instead of Chocolate Hazelnut Spread: any chocolate spread
• Instead of Unsalted Butter: margarine
• Instead of Brown Sugar: coconut sugar
• Instead of Light Corn Syrup: maple syrup
• Instead of Challah Bread: brioche
• Instead of Dijon Mustard: whole grain mustard
• Instead of Maple Syrup: agave syrup
• Instead of Mixed Berries: any fresh fruit
• Instead of Pineapple Chunks: canned pineapple
• Instead of Fresh Mint Leaves: basil

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Knife
• Cutting Board
• Piping Bag
• Baking Sheet
• Oven
• Small Saucepan
• Measuring Cups
• Measuring Spoons
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Whisking the custard until smooth
• Achieving a soft, spreadable consistency for both fillings
• Creating a pocket in the challah without cutting through
• Allowing the bread to soak in custard for at least 30 minutes
• Flipping the French toast halfway through baking for even browning

Chef Tips from the Video

• Use slightly stale challah for better absorption without falling apart
• For extra crunch, sprinkle a pinch of flaky sea salt on the savory toast before baking
• If you prefer a richer custard, replace half of the milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store any leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5‑7 minutes.

Freezer: Not recommended due to texture changes in the custard‑soaked bread.

Room temperature: Can sit out for up to 1 hour after baking; keep covered.

Make-Ahead Tips

• Prepare the custard and both fillings the night before and refrigerate
• Assemble the stuffed bread slices, soak in custard, then cover and store in the fridge overnight
• The glaze can be made ahead and kept warm on the stovetop

Frequently Asked Questions