Recipes: O’Dowd’s stuffed french toast


  • Full loaf, challah or white bread (unsliced if possible)
  • Whipped cream cheese:
  • 1 lb. cream cheese, softened
  • 1/2 c. mixed berry jam (choose any berry you like)
  • 1/2 granulated sugar

Whip all ingredients in a mixer until fluffy and white (about 2 minutes)

  • Vanilla custard:
    • 4 c. heavy cream or half-and-half
    • Pinch salt
    • 6 whole eggs
    • 1 tbsp. cinnamon
    • 1 tbsp. vanilla paste
    • 2 tbsp. whiskey
    • Pinch nutmeg
    • 1 c. brown sugar

Combine all ingredients in a blender and blend for 10 seconds

  1. Cut bread in 1 1/2 – 2-inch thick slices
  2. Turn each slice on its side and cut a 3/4-inch slit
  3. Put whipped cream cheese into a piping bag and pipe it into each slice of bread
  4. Dredge each stuffed slice of bread in the vanilla custard and slightly drain each slice
  5. Melt butter in a frying pan on medium heat
  6. Pan fry each slice of stuffed and dredged bread, approximately 3 minutes on each side or until darkened (ensure not to burn)
  7. Remove from pan and plate, topping each slice with whipped cream, a spoonful of mixed berry jam and finish with powdered sugar sprinkle
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.