Ingredients
Scale
- 8 slices brioche bread
- 4 slices deli turkey breast
- 1 ripe peach, thinly sliced
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1/4 cup milk
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- In a small bowl, combine the softened cream cheese and Dijon mustard. Mix well until smooth and creamy.
- Spread the cream cheese mixture evenly on 4 slices of brioche bread. Top with sliced peaches and turkey breast. Cover with the remaining slices of bread.
- In a shallow dish, whisk together the eggs, milk, and cinnamon.
- Heat butter in a large skillet or griddle over medium heat.
- Dip each stuffed sandwich into the egg mixture, ensuring both sides are coated evenly. Allow excess egg mixture to drip off.
- Place the stuffed French toast sandwiches in the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to burn the bread.
- Remove the French toast from the skillet and let cool slightly on a wire rack. Dust with powdered sugar, if desired. Serve immediately with maple syrup.
Notes
For best results, use day-old brioche bread. You can substitute the turkey with chicken or beef. Feel free to add a sprinkle of chopped pecans or walnuts for added crunch. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg