Recipes: O’Dowd’s stuffed french toast

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 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

Tracking Coronavirus

More Tracking Coronavirus



More News