Italian Stuffed French Toast

Jeremy and I woke up this morning, snuggled in bed for a while, then turned on the TV. Last night we had watched the marathon of Diners, Drive-Ins, and Dives so the TV was still on the Food Network. We tuned in just in time to see the beginning of Giada’s Family Christmas. She made a delicious-looking french toast using Panattone.

It made us both hungry for french toast – but  Jeremy wanted THAT french toast.  He took a solo trip to the grocery and came back with the ingredients to make our own version of her recipe. We are calling it Italian Stuffed French Toast.

If you are interested in reading Giada’s recipe, click here.

Italian Stuffed French Toast

Syrup Ingredients:

  • 1 cup packed light brown sugar
  • 1 cup water
  • 1/2 t ground cinnamon
  • 2 T heavy cream

Syrup How-To:

  1. Whisk the water and brown sugar together. Gradually bring it to a boil.
  2. Once the syrup reaches a boil, turn the burner to low and slowly let it cool.
  3. Just before serving, add cinnamon and heavy cream to flavor and thicken the syrup even more.
  4. We poured this into a mason jar and took it to the table!

Now onto the star of the show, the TOAST!

French Toast Ingredients:

  • 1 loaf of cinnamon-raisin bread from your grocery’s bakery. Ours was pre-sliced.
  • 1 package (8 oz) cream cheese, room temp if possible
  • 6 eggs
  • 1/2 c skim milk
  • 1 c heavy cream
  • 1/4 c sugar
  • Bananas & powdered sugar for garnish

French Toast How-To:

  1. Create the custard. Whisk together the eggs, sugar, milk, and cream. (Note: Giadi used whole milk and heavy cream. We drink skim milk so we added more heavy cream because our milk didn’t carry the same fat that whole milk would. Your choice on milk/cream ratio!)
  2. Assemble bread and cheese sandwiches. Spread cream cheese between slices of raisin bread. Put as much or as little cheese as you like. I will admit, the best bites are the bites with quite a bit of cheese!


  3. Dunk the sandwiches into the custard mixture.


  4. Place a few sandwiches on a lightly buttered griddle or non-stick pan.


  5. When they become browned on one side, flip them!
  6. Once both sides are browned, get these on a plate! While we love the idea of garnishing with berries, like Giadi did, we didn’t have any in our fridge and they can be pricey this time of year. We went with sliced bananas, because we already had them. The bananas paired nicely with the raisins and the cinnamon flavor of the syrup!


Looks yummy, right? We both loved this dessert breakfast. The bread was firm, yet soaked with custard. The cheese was gooey and was a perfect complement to the ultra-sweet syrup and the bananas added a freshness to the dish. Jeremy said he was surprised that it didn’t take long at all to put this together.

We are more than excited about the leftovers in the fridge. Breakfast for dinner, anyone?


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