Description
Thick brioche French toast stuffed with melted Gruyere, finished with salted butter and raspberry preserves for a sweet-savory brunch.
Ingredients
Units
Scale
- 8 slices brioche or challah, cut 3/4-inch thick
- 4 oz (115 g) Gruyere cheese, thinly sliced
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 tbsp salted butter, divided
- 1/2 cup (120 g) raspberry preserves, for serving
- Powdered sugar, for dusting (optional)
Instructions
- Lay 4 slices of bread on a work surface and divide the Gruyere slices evenly among them. Top each with a second slice of bread to form 4 sandwiches.
- In a wide, shallow bowl, whisk together the eggs, milk, vanilla, and a pinch of salt until fully combined.
- Heat a large skillet or griddle over medium heat. Add 1 tbsp butter and let it melt until foamy.
- Working in batches, dip each sandwich into the egg mixture, letting each side soak for 20-30 seconds. Let excess drip off before placing in the pan.
- Cook for 3-4 minutes per side, until deep golden brown and the Gruyere has melted through. Press down gently with a spatula if needed to ensure even browning.
- Add remaining butter to the pan between batches. Adjust heat to medium-low if the bread is browning before the cheese melts.
- Serve immediately, topped with a generous spoonful of raspberry preserves and a dusting of powdered sugar if desired.
Notes
- Brioche and challah both work well here — their slightly enriched crumb soaks up the egg mixture without turning soggy.
- Slice the Gruyere thin so it melts fully before the exterior over-browns. A Y-peeler or deli slicer makes quick work of it.
- Warm the raspberry preserves briefly in a small saucepan if you want a pourable sauce rather than a thick spoonful.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed French toast