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Decadent Fig Jam Stuffed French Toast

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A rich and indulgent breakfast featuring brioche or challah bread stuffed with sweet fig jam, soaked in a cinnamon-vanilla custard, and pan-fried to golden perfection. Perfect for busy mornings or special occasions.

Ingredients

Scale
  • 8 slices brioche or challah bread (thick-cut, day-old works best)
  • 1/2 cup fig jam
  • 4 large eggs, room temperature
  • 1 cup whole milk or cream (can substitute almond or oat milk)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter (clarified butter recommended for frying)
  • Powdered sugar, for dusting (optional)
  • Maple syrup, for serving
  • Optional: handful of chopped toasted walnuts or pecans
  • Optional: fresh figs sliced for garnish

Instructions

  1. Prepare the bread: Lay out 8 slices of brioche or challah. Using a small knife, cut a pocket into the edge of 4 slices creating a pouch but not cutting all the way through. Spread about 2 tablespoons of fig jam inside each pocket, then press the other 4 slices on top gently to seal. If the bread is too soft, refrigerate the stuffed sandwiches for 10 minutes to firm up.
  2. Make the custard: In a large mixing bowl, whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt until smooth and slightly frothy. The mixture should coat the back of a spoon.
  3. Soak the sandwiches: Dip each stuffed sandwich into the custard, letting it soak for about 20 seconds per side. The bread should absorb the liquid but not fall apart. If it feels too soggy, reduce soaking time next round.
  4. Heat the pan: Melt 1 tablespoon of unsalted butter over medium heat in your skillet. When the butter foams and smells nutty, it’s ready.
  5. Cook the sandwiches: Place 2-3 soaked sandwiches in the pan (don’t overcrowd). Cook about 3-4 minutes per side until golden brown and slightly crisp. Add more butter as needed for subsequent batches.
  6. Keep warm: Transfer cooked sandwiches to a baking sheet in a 200°F (95°C) oven while finishing the rest.
  7. Serve: Dust lightly with powdered sugar and drizzle with pure maple syrup. Optionally, garnish with fresh figs or toasted nuts.

Notes

Use day-old brioche or challah for best soaking without falling apart. Refrigerate stuffed sandwiches for 10 minutes if bread is too soft. Medium heat is key to avoid burning. Use a thin layer of fig jam to prevent leaking. Optionally add chopped toasted nuts or fresh figs for garnish. For gluten-free or dairy-free versions, substitute bread and milk accordingly.

Nutrition

Keywords: fig jam, stuffed french toast, breakfast, brunch, brioche, challah, easy recipe, cinnamon, vanilla, maple syrup

Find it online: https://sparklechew.com/decadent-fig-jam-stuffed-french-toast-recipe-easy-best-breakfast-idea/