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Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Weekend brunch at our house tends to be served much closer to lunch than breakfast time. Back when Evan and I first started living together, we would often have brunch around 3:00 or 4:00 on a Saturday or Sunday afternoon. We don’t dabble in homemade brunch too often these days now that we’re on the green smoothie kick, but I do still get a craving from time to time for some bacon. And while bacon on its own is delicious, I prefer pairing it with other delicious treats like eggs, pancakes, waffles, or French toast.

Last fall I posted a recipe for a savory version of stuffed French toast, but this time, I felt like something sweet. Recalling that I had an unopened jar of Food For Thought’s Strawberry Basil Organic Preserves, the gears began turning. The result was heavenly…sweet, rich, and delightful!

You will need a fresh loaf of brioche, whipped plain cream cheese, jam or preserves of your choice, eggs, milk, cinnamon, nutmeg, vanilla extract, and butter. If you’re unfamiliar with brioche, it’s a wonderful French pastry similar to bread, but made with more butter and eggs. It’s super light, buttery, and sweet.

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Begin by thickly slicing your brioche, two slices per toast. I made 3 toasts, which was perfect for Evan and me.

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Lay out your slices of bread. Spread 2 tablespoons of whipped plain cream cheese on three slices of bread, then spread 2 tablespoons of jam on the other three slices. Put one slice of each together to form a sandwich.

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Heat a griddle over medium heat. While your pan is heating, whisk together 3 eggs, 1/2 cup milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon vanilla extract in a medium mixing bowl large enough for one of your sandwiches to lay flat in the bottom.

Add 1 tablespoon of butter to your griddle. Once it’s nice and hot, place one of your sandwiches in the egg mixture, soak for a few seconds, flip, and then soak the other side for another few seconds. Place it on your griddle and repeat with each sandwich.

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Cook until golden-brown (about 5 minutes) and flip.

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Cook until the second side is golden-brown. Transfer your toasts to your plate, top with maple syrup, and enjoy!

Stuffed French Toast with Strawberry Basil Preserves | Marta in Chicago

Note: I originally used some fresh basil as garnish for my pictures, but it was a pleasant flavor addition to the strawberry basil preserves! Evan suggested it might be nice chopped and mixed in with the cream cheese.

Stuffed French Toast with Strawberry Basil Preserves


Prep time: 15 minutes
Cook time: 10 minutes

1 loaf fresh brioche bread
6 tablespoons whipped plain cream cheese
6 tablespoons jam or preserves, such as Food For Thought’s Strawberry Basil Organic Preserves
3 eggs
1/2 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon butter for griddle
Optional: fresh basil leaves and/or maple syrup

1) Slice 6 thick slices of brioche bread. Lay out the slices, spreading 2 tablespoons of whipped plain cream cheese on three slices of bread and 2 tablespoons of jam on the other three slices. Put one slice of each together to form a sandwich.

2) Heat a griddle over medium heat. While your pan is heating, whisk together 3 eggs, 1/2 cup milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon vanilla extract in a medium mixing bowl large enough for one of your sandwiches to lay flat in the bottom.

3) Add 1 tablespoon of butter to your griddle. Once hot, place one of your sandwiches in the egg mixture, soak for a few seconds, flip, and then soak the other side for another few seconds. Place it on your griddle and repeat with each sandwich. Cook until golden-brown (about 5 minutes) and flip. Cook until the second side is golden-brown. Transfer your toasts to your plate, top with maple syrup, and enjoy!

Breakfast, Vegetarian