Recipe by Request: Brie Stuffed French Toast

Okay, we admit it. At our Vermont Bed & Breakfast, we are not immune to the ‘peer pressure’ of social media. When we saw someone post their out-to-eat picture of Brie Stuffed French Toast, we knew we had to try making it. And now that we have posted a picture of our version of this delicious breakfast on our social media, a couple of guests requested the recipe. 

Because we love local foods and “from scratch” recipes, we use our homemade cinnamon challah bread, backyard eggs, and locally made Vermont Maple Caramel (purchased from here), but we know it will still be delicious even if you make a few variations. Here’s what we do…

Six servings (1 slice each).

    French Toast:

A loaf of hearty bread (you’ll need  6”)

We recommend an egg bread such as Challah, Brioche, or even chocolate Babka.

A wedge of Brie cheese

6 large eggs

1 cup of whole milk (or half&half)

1 Tbsp vanilla


4 large apples, peeled and chunked into bite size pieces

2-3 Tbsp salted butter

Vermont Maple Caramel or Vermont maple syrup

Confectioners Sugar

Chill the brie for easier cutting. (Maybe even throw it in the freezer for a half hour.)

Slice into 1/8” thick slices. You can leave the wax, but we cut most of it off. The thicker you cut the Brie, the oozier it will be. Cut it thin and it will visually disappear into the bread, just adding a richer flavor to the French Toast.

Cut the loaf of bread into 1” thick slices.

Then, cut a slice INTO the top of each piece, creating a little pocket inside each piece of bread.

Tuck the brie into the center of the bread using the envelope you just created.

Lay the stuffed bread flat on any pans they’ll fit on. (Try 10x14s or 9x13s or jelly roll pans or shallow casserole dishes).

In a mixing bowl, whisk together the 6 eggs, 1 cup milk, and 1 Tbsp vanilla.

Pour the egg mixture on top of the bread slices. Sprinkle with a little nutmeg and a little more cinnamon. Soak at least a half hour, then flip the bread. Sprinkle with cinnamon and nutmeg again. Let soak another half hour (or wrap the tray in saran wrap and soak overnight).

To cook the French Toast:

Preheat warming oven to 250 degrees. Place a cookie sheet with a cookie cooling rack on top of it in the oven.  (This will be to hold the first batch(es) of toast while you continue to cook the rest.)

Preheat electric griddle or fry pan to 375. Spray or brush lightly with oil or butter. Cook each side for 4 minutes. Use the cover if your pan has one, or lightly place foil on top to trap some of the heat in.

Place finished pieces on rack in oven to keep warm.

To prepare the topping:

While the French Toast is cooking, sauté apples in butter. After a couple of minutes, add a few tablespoons of water and let apples cook until desired tenderness.

Serve Brie Stuffed French Toast, topped with sauteed apples, and drizzled with Vermont Maple Caramel or pure Vermont maple syrup. Sift on some confectioners sugar for that extra touch. (You can use a wire mesh strainer for this step.)

Whether you’re seeking places to stay near Okemo Mountain or enjoying some of the best Vermont hikes, you’ll love waking to this recipe at our Vermont country inn. This has become one of our favorite recipes to serve — will likely become one of your favorites to enjoy too!




Leave a Reply