Breakfast And Brunch French Toast
I grew up on French toast: thin slices of white bread, soaked in custard, cooked in butter, and served in stacks. I know this French toast well—and maybe you do, too—but I don’t make that version of French toast very often these days.
This Stuffed French Toast is the real deal, though, and it’s the ideal breakfast for someone who likes good flavors and just a touch of sweetness.
While it is admittedly more work to stuff the toasts, this mix of mild ricotta cheese, honey, and lemon is one of the best flavor combos out there. And you don’t have to make a huge stack of slices to be satisfied. One big stuffed slice per person is plenty.
THE BEST BREAD FOR STUFFED FRENCH TOAST
For starters, if you are stuffing your French toast, you must buy a full loaf of French bread and cut it into thick slices. This means you can get a nice crust on both sides of the bread and you won’t have any flimsy business going on. Cutting it thicker makes it much easier to work with!
There are many different options when it comes to French bread. You might see some artisan loaves or long thin baguettes. In my experience, the best loaf is a thick, long loaf with a very soft interior and a pale, soft crust (not an artisan loaf with a crispy crust). It’s the kind of loaf you might use for a huge sub sandwich for a party.