Stuffed French Toast

Today towards the end of church, I must confess my thoughts were turned towards lunchtime. I thought about this recipe idea of breakfast-for-lunch and couldn't wait to get home to try it! The recipe for the French toast batter is modified from one I found on allrecipes.com. The addition of flour in the recipe makes a nice texture and works for all kinds of bread.

1/4 c all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
3 T white sugar (if you're planning to use syrup, decrease sugar to 1 T)
1 1/2 c milk
1 1/2 tsp vanilla extract
4 eggs
20-24 slices of white sandwich bread (this is enough for a big family)
filling ideas: jam, bananas, peanut butter
canola oil


In a shallow baking dish, such a as an 8x8 casserole, mix flour with salt, cinnamon, and sugar. Gradually add milk while whisking quickly, so the flour dissolves and there are no lumps. Whisk in vanilla and eggs. The mixture will probably need to be whisked again just before using.

Heat a few tablespoons of oil on a large griddle, on medium-high heat.

Prepare stuffed french toast: each stuffed "sandwich" contains two pieces of bread and whatever filling you want. Just lay one piece of bread on the counter, spoon/spread/etc. a small amount of filling in the center of the bread, leaving at least an inch of plain bread all the way around. Cover with the second piece of bread, and then smush the edges of the bread together, hard, to make a good seal. This is why plain old white sandwich bread is the best for this, because it will smush together easily. Don't put too much filling in, and also remember that it will spread out. Keeping in mind what my kids like, I used the following combinations: strawberry jam (about 2 T), peanut butter & jelly (spread about a tablespoon of peanut butter and top with a spoonful of jam), banana (about 6-7 thin slices of banana), peanut butter and banana, and strawberry jam with banana. My kids' favorites ended up being peanut butter & banana, and plain jam.

Once you have prepared several of the stuffed sandwiches, dip each one into the egg/milk mixture, flipping to coat both sides but not allowing to soak more than a couple of seconds. Immediately place on your hot, oiled griddle; repeat with remaining sandwiches. We topped ours with powdered sugar; since my batter was sweet and the fillings were sweeter, we definitely did not need any syrup with these. They were delicious and I will make them again!