French toast, also known as eggy bread, German toast, Bombay toast, Spanish toast, gypsy toast, or poor knights (of Windsor), is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional Spanish dessert known as Torrija.
Stuffed brioche French toast is one of my favorite variation of this kind of toast that I prepare often for the weekend as a breakfast or sometimes even as a fast lunch – when I don’t have much time or ingredients to prepare something else. So, the choice is yours! The only thing I can promise for sure is the taste – simply delicious! Here is the recipe:
- 1 14 oz. a loaf of Brioche bread
- ½ cup cooking Sherry
- ½ cup of golden raisins
- 3 eggs
- Splash of milk
- ½ cup ricotta cheese
- ½ a package or 4 oz. of cream cheese – at room temperature
- cooking oil
- Favorite syrup
- Blackberries or some other fruit of your choice for garnish
- Slice brioche bread into 1½” thick pieces – about 4 thick slices from one loaf. Don’t use the ends for this recipe.
- Create a pocket in each slice by cutting a slit in the center — don’t go all the way to the edges.
- Meanwhile in a small saucepan – gently heat cooking sherry and raisins to plump them up. Continue heating until most of the sherry has dissolved. Set aside and allow to cool.
- Combine room temperature cream cheese with ricotta in a large bowl and blend well. Add in raisins and a few dashes of cinnamon and mix again.
- Generously fill each of your 4 slices of bread with the cheese mixture.
- Beat eggs, add a splash of milk and add a few dashes of cinnamon — beat again until mixed well.
- Heat a large frying pan with enough cooking oil to cover the bottom of the pan.
- When oil is hot, dip each side of the bread slices in the egg mixture and fry in your pan for about 2 minutes each side until you have a light, golden brown color.
- Remove from pan and place on paper towel to soak up excess oil.
- Serve with fruit of your choice and favorite syrup.