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The Washington Post

Italian-Style Stuffed French Toast

Italian-Style Stuffed French Toast 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Jan 30, 2013

This twist on the classic breakfast/brunch staple is made with savory garlic bread toast and a spinach-ricotta filling. It's a big, hearty, family-style meal in one package.


Servings: 8 slices
Ingredients
  • For the filling
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 6 ounces (about 4 cups loosely packed) baby spinach
  • 1/2 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon finely grated lemon zest (from 1 small lemon)
  • 1 tablespoon chopped basil leaves (may substitute 1 teaspoon dried basil)
  • 1 tablespoon chopped oregano leaves (may substitute 1 teaspoon dried oregano)
  • Salt
  • Freshly ground black pepper
  • For the French toast
  • 1-pound loaf of soft whole-wheat french bread, cut into eight 1 1/2-inch-thick slices
  • 3 large eggs
  • 1/2 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil
  • About 2 cups store-bought or homemade marinara sauce, for serving

Directions

For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring, until fragrant. Add the spinach and cook for a few minutes, just until it has wilted. Let cool, then coarsely chop and transfer to a medium bowl.

Add the ricotta and Parmigiano-Reggiano cheeses, lemon zest, basil and oregano, stirring until well incorporated. Season with salt and pepper to taste.

For the French toast: Use a small serrated knife to cut a horizontal pocket in the side of each slice of bread. Carefully fill with 1 to 2 tablespoons of the spinach-ricotta mixture, then gently press to close.

Whisk together the eggs, milk, salt and garlic powder in a shallow baking dish.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Working with one stuffed slice of bread at a time, quickly dip it into the egg mixture, turning it over to coat both sides. Transfer to the hot oil. Repeat with more slices, taking care not to crowd the skillet. Cook for 3 minutes per side or until golden brown. Repeat with the remaining slices, adding the remaining oil as needed.

Divide among individual plates. Spoon some of the warm marinara sauce over each portion. Serve hot.


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Recipe Source

Adapted from "Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More," by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per slice (without sauce): 250


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 4g 20%

Cholesterol: 85mg 28%

Sodium: 400mg 17%

Total Carbohydrates: 24g 8%

Dietary Fiber: 3g 12%

Sugar: 1g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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