If you are like most of us, we grew up dipping slices of bread in an egg and milk mixture, maybe with a little cinnamon, and then frying them on griddle as we would pancakes.  But you can be more adventuresome than that.  You can stuff French toast and you can bake French toast.  And of course, there are all kinds of syrups and toppings to use with your French toast.

Let’s start with stuffed French toast.

If you can make a sandwich, you can make stuffed French toast.  In fact, you make it like a sandwich.  Spread cream cheese and jam or another filling between two slices of bread, then dip the pair in a batter, usually egg and milk.  The kids will get a kick out of peanut butter and jam French toast.  Stuffed French toast can be baked in the oven or fried on a griddle.

Which takes us to baked French toast.

French toast can be baked in single layers on a baking sheet.  It can be stuffed and baked sandwich fashion or it can be baked in layers so that it is almost like bread pudding.

Overnight French toast is most like bread pudding.  The bread sits in the pan with the egg mixture overnight to be placed in the oven in the morning.  It’s convenient since it can be made up the night before.  And overnight French toast can be absolutely scrumptious.

The three different types of French toast—“regular”, baked, and stuffed—can be pretty straightforward.  But there are a myriad of wonderful varieties with different fillings and toppings.  Try them with our fruit syrups and cream syrups.  Top them with fruit compotes and jams.  Some baked French toasts come out of the oven with a crusty layer.

Learn how to make the three basic types of French toast—explore some of recipes—and design some of your own.

Breakfast can be exciting.


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