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Famous French Toast

Famous Stuffed French Toast by Samanda Rossi (Childbirth educator and doula at Naturally Prepared)


I’m going to interrupt the regular scheduled posting for this blog because it’s SNOWPOCALYPSE! I think we got about a foot at our house in the last 24 hours!

I went to college in Wisconsin, so lots of snow and driving in snow and months of perpetual snow is totally normal to me. But I have to say, as a native St. Louisan, I love the frenzy this city gets into when snow is in the forecast. Dashes to the store to stock up on milk, bread, and eggs with insanely long lines at those stores. The wonder if school will be closed, the weather on TV with continuous monitoring of the storm and traffic. And the people from Maine, Ohio and Minnesota who are rightfully making fun of us in the frenzy.

Back to the milk, eggs, and bread. In St. Louis, the tradition is to make French toast on snow days. Or that’s the assumed tradition based on those ingredients. I upheld this tradition this morning, and as a result, thought I would share my FAMOUS Stuffed French Toast recipe with you all. It truly is famous, it’s been described as orgasmic, divine, amazing and when my 15 year old came down to see it made this morning, he leaned down and gave me a huge, long hug.

I will go ahead and admit it is not *my* French toast recipe. When David and I were engaged we stayed at a delightful little B&B in Louisiana, MO as part of a staycation weekend away. The owner of the B&B served this French toast for breakfast and we were hooked. I was able to replicate it at home and have been serving it for special occasions since.


Note: Let me admit, as a Greek woman raised by a mother who didn’t think recipes applied to her, these amounts are estimates. It’s a very forgiving recipe.

Bread – the best bread for this recipe is a skinny Italian loaf. I wasn’t going to the store for that, so I improvised today with challah. It works, but doesn’t make for as crispy of a French toast. So, get the Italian.

4 Eggs

2 Tbsp. Milk

Vanilla – splash

½ tsp. Cinnamon

4 oz. Cream Cheese, softened

8 oz. Apricot Preserves, divided

2 Tbsp. Pecans, chopped finely and toasted (optional)

How To:

Cut the bread into thick rounds, about 1 ½-2 inches thick. Then cut a slice into each round without going all the way through. It would have been great if I had pictures, but imagine Pac-Man. Set aside.

Mix the cream cheese and 4 oz. apricot preserves until combined. Add pecans if desired. Fill each bread round with some of the cream cheese mixture. About a heaping spoonful in each.

Beat eggs, milk, vanilla and cinnamon.

Heat oil in a pan, I usually make it a little deep, maybe ¼ inch deep. Make sure you have a paper towel lined plate ready for your hot and crispy French toast!

Dip stuffed bread rounds into egg mixture, then fry, flipping when golden brown (I find it easiest to use tongs during this process). Place on towel lined plate.

Heat 4 oz. of apricot preserves with 2 Tbsp of water and whisk to combine. Heat until boiling and serve alongside the French toast as syrup for dipping or topping.

Enjoy! I will also say, it’s pretty good munched on throughout the day at room temperature.

So, St. Louis (and beyond) enjoy the snow, the French toast, and snuggling in. And know that this French toast also makes an appearance at our 4th of July celebration, so it’s all season appropriate eating!