Living in Germany we have access to all kinds of delicious fresh breads. One of our favorites is a loaf of Paderborner bread which is a rye and wheat sour dough bread baked in tins, ideal for for sandwiches, toast, and this morning… french toast!
We always have a wide array of fresh fruit in our house too. This morning we had blueberries, bananas, strawberries and raspberries and used all that delicious fresh fruit to stuff inside a thick slice of Paderborner bread to make stuffed french toast! YUM!
It’s really super simple to make and SO GOOD! Especially when topped with a dollop of Nutella or a drizzle of honey.
Fresh Fruit Stuffed French Toast
A perfect Saturday morning breakfast!
- Loaf of your favorite bread, uncut (I used a German Paderborner loaf)
- 3 eggs (or more if you have more bread)
- 3-4 Tbsp milk
- 1/2 tsp cinnamon & 1/4 tsp nutmeg
- 1 tsp vanilla
- 2 cups fresh fruit, sliced (I used sliced bananas and strawberries, blueberries and raspberries)
- Nutella, peanut butter, honey, maple syrup, & powdered sugar (or any other toppings you’d like)
- Cut loaf of bread into 1 1/2 in thick slices. (Our loaf sliced 4 slices.)
- Using a small serrated knife (like a steak knife), slice open a pocket in each slice of bread. Be careful not to cut all the way through to the sides or bottom. You’re creating a pouch for your fresh fruit.
- Stuff/layer the fresh fruit into the pocket. I layered strawberry, banana, blueberry, raspberry, banana and strawberry. Don’t stuff it too full or the fruit will fall out when cooking.
- Preheat, on high, a skillet or frying pan and melt 1-2 Tbsp of butter in the pan.
- While that is heating, prepare your eggs. Crack the eggs in in a bowl with a flat bottom. Add the milk, vanilla and spices then whisk until combined.
- Once your skillet is hot, reduce heat to medium. Dip both sides of your stuffed bread into the egg mixture, making sure all sides are covered. Let the bread sit in the egg mix on each side for 5-10 seconds.
- Place once slice of stuffed bread in the pan at a time (you can cook more at a time if you have a larger skillet surface) and cook for 1-2 minutes on each side or until egg has cooked and bread has turned a dark golden brown. NOTE: Watch your heat, you don’t want it too hot otherwise the egg will burn quickly and your french toast won’t cook though.
- Cook bread on its sides for 30 seconds.
- Remove from plan and place on a plate.
- Serve topped with butter, a sprinkle of powdered sugar and more fresh fruit. Also, Nutella, peanut butter, maple syrup and honey make excellent toppings for your french toast!