Difficulty
Moderate
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Servings
4 servings
On a crisp autumn morning in my small coastal kitchen, I found myself staring at leftover ingredients from the previous night’s Mediterranean feast. As the founder of Wiki Recipes, I’m always experimenting, constantly pushing the boundaries between traditional meal categories. That morning, with a loaf of sourdough bread starting to go stale and containers of sun-dried tomatoes and feta practically begging to be used, inspiration struck. Why should French toast always be sweet? I wondered, thinking back to my travels through southern Europe where savory breakfasts take center stage.After several attempts, some ending with smoke alarms and others with fascinating but not-quite-right flavors. I finally perfected this savory French toast. It balances the creamy, tangy punch of feta with the concentrated sweetness of sun-dried tomatoes. It’s now a signature dish at my weekend brunches, always sparking wide eyes and surprised smiles when guests realize French toast can be something totally unexpected. This recipe bridges breakfast and lunch, perfect for anyone craving a sophisticated, savory start to their day.
Why You Will Love This Seafood Boil in a Bag
- Sweet-Savory Balance: The natural sweetness of sun-dried tomatoes perfectly complements the tangy feta and eggy bread.
- Impressive Yet Simple: Looks like a gourmet restaurant creation but requires only basic cooking techniques.
- Make-Ahead Friendly: The stuffed bread can be prepared the night before and soaked just before cooking.
- Texture Paradise: Crispy exterior gives way to a creamy, flavorful stuffing and tender bread interior.
- Versatile Serving Options: Works as a showstopping breakfast, elegant lunch, or light dinner with a side salad.
- Crowd-Pleasing Surprise: Transforms familiar French toast into an unexpected culinary adventure.
- Protein-Rich Start: Provides staying power through the addition of eggs and cheese.
- No Special Equipment Needed: Uses basic kitchen tools and ingredients available at most grocery stores.
Ingredients
8 thick slices sourdough bread (day-old works best)
6 oz feta cheese, crumbled
1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
2 tablespoons fresh basil, chiffonade
1 tablespoon fresh oregano, finely chopped
2 cloves garlic, minced
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
3 tablespoons olive oil (preferably use some oil from the sun-dried tomatoes)
2 tablespoons unsalted butter
For garnish: extra fresh herbs, microgreens, lemon wedges
For serving: Greek yogurt or crème fraîche (optional)
Execution
Create the Pocket: Using a sharp knife, cut a horizontal pocket in each slice of sourdough bread, being careful not to cut all the way through. The opening should be large enough to stuff but leave at least a 1/2-inch border on three sides.
Prepare the Filling: In a medium bowl, combine crumbled feta, chopped sun-dried tomatoes, fresh basil, oregano, and minced garlic. Mix gently until well combined.
Stuff the Bread: Carefully fill each bread pocket with approximately 2 tablespoons of the feta mixture, distributing it evenly inside the pocket. Press the edges gently to seal as much as possible.
Make the Custard: In a shallow dish large enough to hold at least one bread slice, whisk together eggs, milk, heavy cream, dried oregano, red pepper flakes, salt, and pepper until well combined.
Soak the Bread: Working one piece at a time, place a stuffed bread slice in the egg mixture. Let it soak for about 30 seconds on each side, being careful not to oversoak, which could cause the filling to leak out.
Preheat and Prep: Heat a large skillet or griddle over medium heat. Add 1 tablespoon each of olive oil and butter and allow them to melt together.
Cook First Batch: Place 2-3 soaked bread slices in the skillet, being careful not to overcrowd. Cook for 3-4 minutes on each side until golden brown and crispy, adjusting heat as needed to prevent burning. Add more oil and butter as needed between batches.
Keep Warm: Transfer cooked pieces to a baking sheet and place in a 200°F oven to keep warm while cooking remaining slices.
Serve: Plate the stuffed French toast, garnish with additional fresh herbs and microgreens. Serve with a dollop of Greek yogurt or crème fraîche if desired, and lemon wedges on the side for brightening the flavors.
Additional tips
- Bread Selection: A sturdy, crusty bread like sourdough or ciabatta works best for creating pockets that won’t fall apart.
- Feta Variations: Try using different varieties like Bulgarian feta (creamier) or Greek feta (more crumbly) for subtle flavor changes.
- Filling Enhancement: Add 2 tablespoons of toasted pine nuts or chopped olives to the filling for additional Mediterranean flair.
- Make-Ahead Method: The stuffed bread can be prepared up to 24 hours ahead and refrigerated, wrapped tightly in plastic wrap.
- Vegetable Addition: For extra nutrition, add a handful of baby spinach to the filling mixture.
- Herbal Variations: Substitute dill or marjoram for the oregano for different flavor profiles.
- Serving Suggestion: For a complete brunch, serve with a side of roasted cherry tomatoes and a light arugula salad.
- Flavor Boost: Drizzle finished French toast with good quality extra virgin olive oil or basil-infused oil before serving.
FAQ
1. Can I make this recipe vegetarian?
Great news! This recipe is already vegetarian as written, featuring feta cheese and eggs as protein sources.
2. What if my bread is very fresh, not day-old?
Fresh bread can work but may be more fragile. You can dry it slightly by toasting it for 1-2 minutes on low heat in the oven before creating pockets.
3. Can I use dried herbs instead of fresh?
Yes, but reduce the quantity to one-third of the fresh amount. The flavor won’t be quite as vibrant, but the dish will still be delicious.
4. How do I prevent the filling from leaking out?
Don’t overfill the pockets, and be sure to soak the bread quickly rather than letting it sit in the egg mixture. Also, pressing the edges gently after stuffing helps seal them.
5. What’s the best non-dairy alternative for this recipe?
For a dairy-free version, use a firm plant-based feta alternative and substitute almond milk and coconut cream for the milk and heavy cream.
6. Can I freeze these for later?
These are best enjoyed fresh, but you can freeze them after cooking. Separate layers with parchment paper in an airtight container. Reheat in a 350°F oven for about 10 minutes.
7. What can I serve with this for dinner?
A light Mediterranean salad with cucumbers, olives, and a lemon vinaigrette makes a perfect companion. For a heartier meal, add a bowl of roasted tomato soup.
8. Can I add meat to this recipe?
Absolutely! Crumbled cooked bacon or diced prosciutto would complement the Mediterranean flavors beautifully when added to the filling.