Santa Fe Stuffed Toast
Submitted by happyzhangbo
Thick French bread slices hide melted Monterey Jack pockets inside, then get dipped in spiced egg batter and pan-fried golden. Serve these stuffed toasts with salsa, sour cream, and guacamole for a Southwestern breakfast twist.
YIELD
4 servingsPREP
6 minCOOK
9 minREADY
15 minThis savory take on French toast stuffs cheese into bread pockets before the egg dip and griddle.
Slice horizontally into thick French bread to create a pocket, tuck in Monterey Jack cheese, then seal and dip the whole thing in a chili powder-spiked egg mixture.
Fry in butter until both sides turn golden and the cheese melts into gooey goodness.
The Southwestern toppings (salsa, sour cream, guac) make this breakfast feel more like brunch.
Kitchen Tips
- Cut carefully: Slice two-thirds through so you have a hinge; don’t cut all the way or filling leaks out
- Press to seal: Firmly press pocket edges after stuffing to keep cheese from escaping during cooking
- Medium heat is key: Too hot burns the outside before cheese melts; medium heat cooks evenly
- Prep toppings first: Have salsa, sour cream, and guacamole ready so you can serve immediately while hot
Ingredients
Directions
Form a pocket in the French bread by cutting horizontally ⅔ of the way through the middle of each slice.
Place a piece of cheese into each pocket and press to close.
Combine the eggs, milk and chili powder in a medium bowl and dip each slice into the mixture.
Heat a large pan over medium heat and melt the butter.
Add the bread and cook until each side is golden, about 5 minutes total.
Serve the toast with salsa, sour cream and guacamole.
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