Savory Gruyère Stuffed French Toast



Author Notes: This savory French toast gets the whole breakfast -- eggs, cheese, toast -- into one dish. It would be excellent for a leisurely holiday breakfast or brunch.
[email protected]

Food52 Review: WHO: [email protected] is an attorney from Maryland.
WHAT: A savory, oozy, gruyere-y French toast, topped with mushrooms.
HOW: Saute mushrooms with garlic, port, and thyme. Stuff bread with gruyere; soak in milk and eggs. Sear the bread, top with mushrooms, devour, and then go back to sleep.
WHY WE LOVE IT: This salty and protein-rich toast hits a lot of breakfast high points. There's nothing quite like cutting into your French toast and finding a gooey, melty cheese interior -- [email protected] really lives up to her name. We'd gladly eat this for dinner, too.
The Editors

Serves: 4

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon butter, plus more for frying
  • 1 pound crimini mushrooms, sliced
  • 3 garlic cloves, smashed and peeled
  • 1/2 teaspoon salt, divided
  • a few grinds of fresh pepper
  • 1 teaspoon fresh thyme, minced
  • 2 tablespoons port or sherry
  • 1 loaf unsliced challah bread
  • 3/4 pound Gruyère, sliced
  • 6 eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon minced sage

Directions

  1. Heat the butter and canola oil in a large sauté pan over medium high heat. Add the mushrooms and garlic. Turn the mushrooms but let them sit for a minute or two between stirs so that they brown. Sauté until they are tender and golden brown, about 10 minutes. Add the thyme, port, 1/4 teaspoon of salt, and some pepper and cook for another minute until the liquid has thickened. If you don't like the strong taste of garlic, remove the cloves from the pan. Set aside.
  2. While the mushrooms are cooking, prepare the bread. Cut the loaf into 1-inch thick slices. Cut each slice again in the same direction, leaving one side intact. Lay a few slices of Gruyère inside the bread in a single layer.
  3. Mix the eggs, milk, sage, remaining salt and a few more grinds of pepper in a large shallow bowl. Add the bread slices and let them sit for about 2 minutes on one side. Check the bread a few times while it is soaking. It should soak through, but you don't want it to get too soft or it will fall apart as you lift it. Turn and let the bread sit for about another 2 minutes on the other side. Both sides should be completely covered in the egg mixture.
  4. Heat a large skillet or griddle over medium heat and add enough butter to generously coat the pan. Cook the French toast until it is golden brown and the cheese has melted, about 5 minutes on each side. Resist the temptation to turn the heat up to cook it faster because patience will get you a melted cheese center.
  5. Serve 1 slice on each plate topped with mushrooms. Pass the extras at the table.

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Reviews (29) Questions (0)

29 Comments

LT January 21, 2018
I love this idea but I seem to "need" a sauce (in lieu of syrup) on my French toast. Maybe a bechamel to blend with the mushrooms? And now I understand how to slice the bread for stuffing: not a tricky "pocket" but simply like making a baguette sandwich.
 
Stefanie S. October 16, 2014
been doing unstuffed version of savory french toast for years - use a savory artisan bread (we have a local bakery that makes carrot-onion) - try topping it with some chevre crumbles and your favorite pepper jelly for a sweet-hot kick
 
Hippy I. January 12, 2014
Ok, I finally understand slicing the bread..... so make a pocket without cutting all the way through !
 
Hippy I. January 12, 2014
Can someone explain the directions about slicing the bread. I don't know why that's confusing to me about slicing and then slicing again in the same direction, keeping one side intact.
 
KtMcB April 24, 2013
what can I replace the 2 T of Sherry with?
 
Author Comment
[email protected] April 24, 2013
I like the full flavor of fortified wine with the mushrooms so a port would also work. If you don't have that, you could substitute a red wine or just skip it altogether.
 
Lessie April 18, 2013
Can you clarify "2 Port or Sherry"? Thanks!
 
Lessie April 18, 2013
Ooops I see it now! (On my screen it is in the next line)<br />
 
Author Comment
[email protected] April 17, 2013
Thanks! Such a surprise, but it certainly brightened up my day. And it was breakfast-for-dinner night in our house tonight, too.
 
lapadia April 17, 2013
Congratulations! A great savory recipe...
 
QueenSashy April 17, 2013
What a delight! Congrats on the Wildcard.
 
dymnyno April 17, 2013
This is perfect for brunch on Sunday! (this Sunday!)
 
drbabs April 17, 2013
I've loved this recipe since you first posted it. Congratulations on the Wildcard!
 
fiveandspice April 17, 2013
I want to eat this right now!!! Oh man, this looks absolutely delicious. Congrats on the wild card! I'm definitely saving this to make for some special dinners.
 
AntoniaJames May 27, 2010
This one looks seriously like a breakfast for dinner candidate. Congrats on the Editors Pick honors! I'll definitely be trying this one. ;o)
 
MrsWheelbarrow May 24, 2010
Margy, I spent last week pondering savory french toast with mushrooms. You made it real - and were totally brilliant to add the gruyere. Thanks for the great recipe.
 
Author Comment
Thanks so much, Mrs. W!
 
I was turned on to savory French toast at one of our local newer restaurants, L'Albotros in Cleveland. I can't wait to try some on my own. So wonderful.
 
Author Comment
Thanks so much, Lobster! I hope you enjoy it. And I love your name. Way more interesting that onion or garlic breath!
 
dymnyno May 19, 2010
I usually chose savory over sweet for breakfast...this sounds amazing! I have a recipe for french toast that I posted but I don't think that I will enter it because it is way too sweet and unhealthy!
 
Author Comment
I'm so glad there are more savory breakfast lovers out there, too. But certainly don't let a dose of unhealthiness keep you from entering your recipe!
 
lapadia May 19, 2010
I choose "savory" over sweet most of the time too.
 
nannydeb May 19, 2010
Wow!
 
Kayb May 19, 2010
That sounds astounding. And I have gruyere in the fridge, mushrooms on the counter, and will be picking up my weekly loaf of challah on Friday for my family's usual French toast weekend breakfast. They may get a surprise this week!
 
Author Comment
Thanks, Kayb -- you have quite the well-stocked house. I hope you all enjoy it.
 
drbabs May 19, 2010
Margy, this sounds AMAZING. What a great combination of flavors. This is a perfect Breakfast for Dinner.
 
Author Comment
Thank you drbabs! And, indeed, since I had to take photos of the recipe to post anyway, we had it for dinner last night.