Sun-Dried Tomato and Feta Stuffed French Toast Recipe
If you’re searching for a brunch dish that feels both familiar and utterly unforgettable, Sun-Dried Tomato and Feta Stuffed French Toast is about to become your new star. Imagine crusty bread, the tang of sun-dried tomatoes, creamy feta, and fresh basil—all encased in golden, custardy layers. This savory twist on an old favorite is hearty enough to win over any brunch crowd, but it’s so quick that you can treat yourself on a busy weekday. With each bite offering a vibrant burst of Mediterranean flavor, this Sun-Dried Tomato and Feta Stuffed French Toast is proof that breakfast should be anything but boring.
Ingredients You’ll Need
While this recipe keeps things blissfully simple, every ingredient here packs a punch. From crusty bread to zippy feta, each element plays its part for taste, texture, and eye-catching color. Let’s take a peek at what you’ll need to make Sun-Dried Tomato and Feta Stuffed French Toast shine.
- Crusty bread (8 slices): Choose sourdough or French bread; sturdy slices soak up the custard without falling apart and deliver the perfect crispy-tender bite.
- Feta cheese (1/2 cup, crumbled): The salty creaminess of feta gives the filling its signature Mediterranean kick—feel free to crumble by hand for extra texture.
- Sun-dried tomatoes (1/3 cup, chopped): Use the kind packed in oil for the brightest, juiciest tomato flavor—a quick drain and chop is all you need.
- Fresh basil (2 tablespoons, chopped): Bright green basil brings everything together and makes the filling taste fresh and lively.
- Eggs (4 large): The foundation of your savory custard; don’t worry if your mixture isn’t perfectly smooth, a little streak of yolk is just fine.
- Milk (1 cup): Whole or 2 percent works best, lending a lovely richness to your French toast coating.
- Salt (1/2 teaspoon): This simple seasoning wakes up every component of both the filling and custard.
- Black pepper (1/4 teaspoon): A little goes a long way, adding just the right amount of warmth and depth.
- Butter for cooking (2 tablespoons): Salted or unsalted butter both work, but don’t skimp—you want those gorgeous golden edges!
How to Make Sun-Dried Tomato and Feta Stuffed French Toast
Step 1: Mix the Filling
In a small mixing bowl, combine the crumbled feta, chopped sun-dried tomatoes, and freshly chopped basil. Stir until everything is evenly distributed—the mix should look vibrantly speckled and a little chunky. This simple blend is where all the flavor magic begins!
Step 2: Assemble the Sandwiches
Lay out 4 slices of your crusty bread, then divide the filling evenly among them, spreading it almost to the edges. Top with the remaining bread slices to make sturdy sandwiches. This step helps ensure every mouthful is loaded with that delicious savory filling.
Step 3: Prepare the Custard
Crack the eggs into a wide shallow dish, pour in the milk, and season with salt and black pepper. Give everything a good whisk until the mixture is mostly smooth—this is your coating for the perfect Sun-Dried Tomato and Feta Stuffed French Toast.
Step 4: Dip and Soak
Take each sandwich and dip it gently into the egg mixture, making sure to coat both sides well. Don’t rush—let the bread soak up just enough custard to turn tender without falling apart. A gentle press helps saturate the edges.
Step 5: Cook to Golden Perfection
Heat a large skillet or griddle over medium. Melt the butter, swirling it to cover the pan, then add the stuffed sandwiches. Cook for 3 to 4 minutes per side, pressing down lightly with a spatula, until the bread is golden and crisp and the filling is warmed through. Transfer the finished Sun-Dried Tomato and Feta Stuffed French Toast to a cutting board and let it rest for one minute before slicing.
How to Serve Sun-Dried Tomato and Feta Stuffed French Toast
Garnishes
Top your warm stuffed French toast with extra chopped fresh basil or a handful of arugula for a peppery kick. A sprinkle of crumbled feta and a drizzle of olive oil will make each serving look fresh and taste even brighter.
Side Dishes
For a true brunch experience, pair your Sun-Dried Tomato and Feta Stuffed French Toast with a simple green salad tossed in a lemony vinaigrette. Or serve alongside sliced cucumbers, olives, and roasted potatoes for a full-on Mediterranean feast that makes any morning special.
Creative Ways to Present
Cut the sandwiches into diagonal triangles and stack them artfully on a platter. Try serving mini versions on smaller baguette slices as finger food for brunch buffets. Tuck a few fresh basil leaves between the slices for a gorgeous pop of green that perfectly hints at the flavors inside.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (trust me, it’s rare!), let the Sun-Dried Tomato and Feta Stuffed French Toast cool to room temperature. Store slices in an airtight container in the refrigerator and enjoy within 2 days for best flavor and texture.
Freezing
Wrap fully cooked and cooled slices individually in plastic wrap, then place in a zip-top bag for up to one month. Thaw overnight in the fridge before reheating so the French toast holds its shape and crispness.
Reheating
For best results, warm Sun-Dried Tomato and Feta Stuffed French Toast in a skillet over low heat until heated through and the filling is melty again. You can also use a toaster oven for maximum crunch, but avoid microwaving if you want to keep that irresistible golden edge.
FAQs
Can I use a different cheese instead of feta?
Absolutely! While feta gives that signature tang, soft goat cheese or even ricotta work beautifully. You can also try a smoky gouda or grated mozzarella for a creamier, meltier filling.
What kind of bread works best?
Opt for sturdy sourdough or French bread with a dense crumb—these varieties soak up the custard and hold their shape during cooking. Avoid very soft, sandwich-style breads that might fall apart.
Can I add other mix-ins to the filling?
Definitely. Fresh baby spinach, diced roasted red peppers, or a handful of chopped Kalamata olives add new flavor dimensions to Sun-Dried Tomato and Feta Stuffed French Toast and make it even more colorful.
Is this recipe suitable for meal prep?
Yes! Prepare the filling and assemble the sandwiches ahead of time, storing them wrapped in the fridge until ready to cook. Dip in the egg mixture just before frying so the toast stays crisp, not soggy.
What’s the best way to keep French toast warm for a crowd?
After cooking, arrange slices on a baking sheet and keep warm in a 250°F oven for up to 20 minutes. This technique lets you serve a large batch of Sun-Dried Tomato and Feta Stuffed French Toast hot and fresh all at once.
Final Thoughts
If your breakfasts have felt a little uninspired lately, Sun-Dried Tomato and Feta Stuffed French Toast will truly shake things up. It’s the kind of satisfying, savory treat that begs to be shared—so why not start a new brunch tradition? Give this Mediterranean-inspired twist a try, and watch everyone at your table ask for seconds.
Print
Sun-Dried Tomato and Feta Stuffed French Toast Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a savory twist on classic French toast with this recipe for Sun-Dried Tomato and Feta Stuffed French Toast. This Mediterranean-inspired dish features a flavorful filling of feta cheese, sun-dried tomatoes, and fresh basil sandwiched between slices of crusty bread, all soaked in a rich egg mixture and cooked to golden perfection.
Ingredients
For the Stuffed French Toast:
- 8 slices of crusty bread (such as sourdough or French bread)
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped sun-dried tomatoes (packed in oil, drained)
- 2 tablespoons fresh basil, chopped
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter for cooking
Instructions
- Prepare the Filling: In a small bowl, mix together feta cheese, sun-dried tomatoes, and fresh basil.
- Assemble the Sandwiches: Spread the mixture evenly on 4 slices of bread, then top each with another slice to form sandwiches.
- Prepare the Egg Mixture: In a shallow dish, whisk together eggs, milk, salt, and pepper until smooth.
- Cook the French Toast: Heat a large skillet or griddle over medium heat and melt butter. Dip each sandwich into the egg mixture, coating both sides well. Cook for 3–4 minutes per side until golden brown and the filling is warmed through. Slice and serve immediately.
Notes
- Serve with a side salad for a savory brunch option.
- You can substitute goat cheese for feta or add a handful of baby spinach to the filling for extra greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed French toast sandwich
- Calories: 380
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 205 mg
