Ingredients
Scale
- 8 slices brioche bread
- 4 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, divided
- 1 cup cooked chicken, diced
- 1 ripe peach, pitted and diced
- 4 ounces cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
- Maple syrup, for serving (optional)
Instructions
- In a shallow dish, whisk together eggs, milk, heavy cream, vanilla extract, and cinnamon. Season with salt and pepper.
- In a medium bowl, combine diced chicken, diced peach, softened cream cheese, cheddar cheese, and chives. Season with salt and pepper.
- Spread the chicken and peach mixture evenly between two slices of brioche bread to form a sandwich. Repeat with the remaining ingredients.
- Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. Dip each sandwich into the egg mixture, ensuring both sides are well coated.
- Cook the stuffed French toast sandwiches for 5-7 minutes per side, or until golden brown and the filling is heated through. Add the remaining tablespoon of butter to the pan as needed.
- Remove from skillet and serve immediately. Drizzle with maple syrup, if desired. Garnish with extra chives for serving.
Notes
For a richer flavor, use challah bread instead of brioche. You can also add a sprinkle of nutmeg to the egg mixture for extra warmth. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg