If you can make a sandwich, you can make stuffed and crusted French toast.  In fact, a peanut butter and jam sandwich made into French toast is quite good.

Full-OrangeCrustedFrenchToastTo make stuffed French toast, you literally make a sandwich, dip it into your egg batter, and fry it on the griddle.  It’s that simple.  The magic is in the fillings.  You can use a cream cheese filling and fresh fruit.

You can use jam.  We usually use pastry fillings, often Bavarian cream, to make fillings like strawberries and cream. 

You cook your stuffed French toast exactly as you do “regular” French toast except that you turn the heat down and cook it longer so that the heat drives through both slices of bread.

When making stuffed and crusted French toast, after dipping your sandwich in egg batter, you dredge it in chopped nuts or coconut.  I’m sure there are other things you can dredge your French toast in. 

In our cooking class, we dredge French toast in a candied toasted coconut topping. The sugar in the coconut melts creating a crunchy coating.  By the way, in this same class we make pecan crusted French toast filled with either a cherry or raspberry filling paired with Bavarian cream or cream cheese filling.  We simply squeeze some of the fruit filling with some of the cream filling on the bread before sandwiching the two bread slices together.  (See all our pastry fillings.)  You can make breakfast exciting. 

Pecan Crusted French Toast with Cherry Cream Cheese Filling


You can make this stuffed and crusted French toast either withpremade pastry fillings from scratch using cream cheese and jam for your filling.  The scratch recipe follows. 

4 ounces cream cheese (regular or low fat)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
about 2/3 cup cherry jam
bread slices
3 large eggs
2 tablespoons milk
1 to 1 1/2 cups finely chopped pecans


  1. Finely chop the pecans. We used a plunger-type nut chopper. Set aside.
  2. In a medium bowl, whip the cream cheese, sour cream, and extract. Fold in the jam. Spread the cherry and cream cheese mixture between two slices of bread sandwich-style.
  3. Whisk the eggs and milk together. Dip the sandwiches in the egg mixture and then dredge the egg-coated sandwiches in the crushed pecans.
  4. Cook the coated sandwiches on a medium griddle or in a frying pan first on one side and then the other. Serve immediately with the syrup of your choice.   Our preference is cherry syrup

Yield is about four double French toast sandwiches.

Dennis Weaver is the founder of  The Prepared Pantry.  He is the author of How to Bake, a 250 page book about the art and science of baking. You can download a free copy of How to Bake here.