Savory Stuffed French Toast Recipe: Creamy Herb & Cheese Filling

Savory Stuffed French Toast — a flavorful vegetarian savory French toast made with sourdough, roasted red pepper hummus, crumbled feta, and sautéed spinach, finished with a tangy balsamic drizzle. Perfect for breakfast, brunch, or a light dinner.

Samples of Sabra roasted red pepper hummus were provided for the original post. This recipe was entered in a contest sponsored by Sabra; the author received no payment for writing. Thank you for supporting the partners that help keep this site running.

This post was originally published in 2018 and has been updated.

French toast has always felt like home to me — more common than pancakes or waffles growing up. While childhood versions weren’t stuffed with hummus or topped with balsamic syrup, this savory take keeps the comfort while adding Mediterranean flavors and a nutritious twist.

What makes this recipe delicious & healthy

• sourdough bread for texture and flavor
• olive oil and garlic for aromatics
• fresh baby spinach for vitamins and color
• roasted red pepper hummus for creaminess and depth
• crumbled feta for salty tang
• roasted red pepper strips for sweetness
• eggs for binding and protein
• balsamic vinegar reduced into a syrup for a bright finish

How to make this Savory French Toast Recipe

Begin by heating a large skillet over medium heat. Add ½ teaspoon of olive oil and 1 minced clove of garlic; cook about 30 seconds until fragrant. Add 2 cups fresh baby spinach and sauté 3–4 minutes until wilted. Remove from heat and set aside.

Spread two slices of sourdough with about 2 tablespoons of roasted red pepper hummus each. Top each slice with 1 tablespoon crumbled feta and roughly 2 tablespoons sliced roasted red peppers. Divide the sautéed spinach between the two slices, then top each with the remaining bread slice, pressing firmly so the sandwiches hold together.

Heat the skillet over medium heat and coat lightly with nonstick spray. In a shallow bowl whisk 2 eggs with ¼ teaspoon black pepper. Dip both sides of each sandwich in the egg mixture, letting excess drip off, then cook in the skillet 1–2 minutes per side until golden brown and crisp. Transfer to a cutting board, slice each sandwich in half diagonally, and plate.

For the balsamic drizzle: in a small saucepan set to medium-low, combine ½ cup balsamic vinegar and 2 teaspoons maple syrup. In a small bowl whisk together 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and set aside. When the balsamic mixture begins to bubble, reduce heat to low and whisk in the cornstarch slurry continuously until the sauce thickens and coats the back of a spoon. Remove from heat and drizzle over the assembled French toast.

Pro Tips

• Thickening the balsamic with cornstarch shortens cooking time and reduces the amount of vinegar needed.
• Try different hummus flavors — garlic or sun-dried tomato work well for varied notes.
• Press sandwiches firmly before dipping in egg to help fillings stay inside while flipping.

FAQs

Can you freeze this French toast?

Because these are stuffed sandwiches, freezing is not recommended. The texture and moisture balance can change during freezing and thawing, often resulting in sogginess.

How do you keep the stuffed French toast from falling apart?

Avoid overfilling and press each sandwich together firmly before dipping in the egg. Work close to the pan when transferring the sandwich to avoid dropping or tearing the bread.

Money-Saving Tips

• Buy in bulk: Larger tubs of hummus or blocks of cheese are often cheaper per ounce if you’ll use the extras.
• Choose store brands: Basics like spices, vinegar, and oil are usually comparable in quality and cost less as store brands.
• Use day-old bread: Slightly stale bread is ideal for French toast and often available at a discount.

More brunch recipes

Ham & Cheese Savory Bread Pudding
Slow Cooker Pesto Veggie Frittata
Vegetarian Breakfast Shepherd’s Pie

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Savory Stuffed French Toast

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5 from 4 reviews

• Author: Emily Cooper, RDN
• Total Time: 25 minutes
• Yield: 2 servings