Stuffed French Toast

You know how “they” advise that, if you want to be fashionable,  you should mix and match when selecting your outfit for the day? As in: mix and match expensive, fancy stuff with less expensive, less impressive stuff – so your outfit inspires interest and intrigue? So, maybe you’d wear a $10 T-shirt with a $50 scarf, mix and match the rest of the outfit, and top it off with $200 shoes and a $5 cocktail ring?

(I have yet to dress myself in every-day attire that totals $265. . . .)

This french toast is sort of like that outfit:

  • Artisan bread = $75 skinny jeans
  • Goat cheese = $180 shimmery blouse
  • Center cut bacon = $60 bauble necklace
  • Granny Smith apples = $ 10 earings
  • Fresh scallions = $20 bangles
  • Fresh ground pepper = $10 go-to body spray
  • Aunt Jemima Maple Flavored syrup? = $20 adorable Payless shoes that make the outfit.

OK, so shoot me. I love Aunt Jemima syrup.

I don’t even own real maple syrup.

I do happen to own honey, agave, and corn syrup.

But no maple syrup.

Unless you count the tiny little maple leaf bottle I bought while visiting New Hampshire seven years ago, and I can’t even get the bottle open.

I tried.

So I defaulted to my fave gal, Auntie J.

She pulled it off just like those adorable, cheap shoes.

Think about it: hot crunchy crust, chewy warm bread, creamy melting goat cheese, crisp-cooked salty bacon, tart green apples, savory scallions, and peppery. . .uh, pepper;  all topped off with a delightfully sweet drizzle of “maple” syrup.

Yes, I think we both just murmured it out loud.

“Mmmmmmmm. . . .”

It’s OK. Sometimes I drool on my computer keyboard too. 😉

Stuffed French Toast with Bacon, Goat Cheese, and Apples

Yield: 2 servings (one stuffed sandwich each)


  • 2 fat slices artisan bread
  • 1 egg
  • 1 tablespoon half and half
  • 2 teaspoons white sugar
  • 2 teaspoons all-purpose flour
  • 1 tablespoon butter, for frying
  • 2-4 slices crisp-cooked center cut bacon
  • 2 ounces goat cheese
  • 4 - 6 slices green apple
  • 2 scallions
  • fresh ground black pepper
  • Maple syrup


Preheat medium skillet over medium heat.

Whisk together egg, half and half, sugar, and flour. (I actually used my Magic Bullet - you could use a blender too - to whisk these ingredients and avoid clumpy flour. You can just eliminate the flour if you don't have access to a blender-type machine.)

Slice green parts of scallions.

In a small bowl, combine goat cheese, sliced scallion greens, and fresh ground black pepper to taste.

For each fat slice of artisan bread, slice once through the middle, horizontally, to create a pocket.

Stuff each pocket with half the goat cheese mixture, 1-2 slices of bacon, and 2-4 slices of apple.

Melt butter in skillet, and spread around.

Dip each sandwich in egg mixture, one side at a time, allowing each side to soak for a few seconds at a time.

Place each sandwich in buttered, heated skillet. Cook each side until a golden brown finish is accomplished - about 2 or 3 minutes per side (just lift with a spatula to check), pressing with spatula if necessary to brown all parts.

Serve hot, drizzled with syrup.



13 thoughts on “Stuffed French Toast

  1. I’m so glad you started this blog! I get such a kick out of your writing and the insight into that enigma that is your brain!!! Love you!!

  2. This totally reminds me of our recent stay at a B&B in the Oregon Wine Country. I can vividly remember the taste of the french toast. They soaked the french toast in an egg batter, made an apple compote, baked it in the oven (like a custard sort of). Then, they drizzled just a tiny bit of caramel on top at the table. So, I can look at your combination of flavors and KNOW how delicious anything cooked in french toast will be…

    • Oh my goodness. That dish sounds UH-MAZING. I think I will have to fiddle and bring that one to our breakfast table one of these days. . . . Caramel Apple French Toast??? Count me in!!

  3. Pingback: Apple Harvest Time – A Bushel Or A Peck? | Pin It

  4. This dish has the trifecta of perfection in my book – salty, sweet and cheesy. Each ingredient complements the next. I did a basic egg/milk mixture (no sugar or flour) and fried until golden in coconut oil. The tangyness of the goat cheese and the sour crunch of the apple was a match made in culinary heaven with the salty, rich bacon. I served it with a mixed green salad for a breakfast-for-dinner kind of meal. Scrumptious! Thanks!

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