Cheese Stuffed French Toast

Ingredients

• 2 slices, 2.5 cm thick (2 1-inch-thick slices)challah bread
• 57 g (2 ounces), cut into about 10 slicesSincerely Brigitte Orange Ginger Cheese
• 20 ml (4 tsp)orange marmalade
• 180 ml (¾ cup)milk
• 1egg
• 12.5 g (1 tbsp)sugar
• Zest of 1orange
• 2.5 g (½ tsp)butter
• Optional, to tastemaple syrup, for garnish
• Optional, to tasteblood orange, for garnish

Instructions

1. 1

   Make bread pockets

   Cut a slit down the middle of each challah slice to make a pocket, taking care not to cut all the way through.

2. 2

   Fill the slices

   Spread 1 teaspoon of marmalade on each side inside each slit. Arrange 5 slices of cheese in each pocket.

3. 3

   Mix the custard

   Whisk the milk, egg, sugar and orange zest together in a wide bowl. Carefully dip the bread on both sides to soak it.

4. 4

   Fry the toast

   Heat the butter in a large non-stick frying pan. Cook the slices over medium-low heat for about 6–7 minutes per side, until golden brown and the cheese has melted. Serve hot with maple syrup and fresh blood orange.

What is cheese stuffed French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked in a pan; versions of it appear in many cuisines. This filled take uses challah, a soft, enriched bread often served for Jewish meals, with orange-ginger cheese tucked inside.

Marmalade adds a bittersweet citrus layer, while orange zest perfumes the coating. The thick slices hold the filling and give the outside time to colour as the cheese softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 18g protein, 49g carbs, 16g fat.

The challah, marmalade and sugar supply most of the carbohydrates, while the cheese, egg and milk contribute protein and fat. Serve a slice with fresh blood orange or other fruit for a refreshing side that balances the rich, filled bread.

Choosing the bread and filling

Challah: Use slices about 2.5 cm thick so they can hold a pocket without tearing. Slightly stale bread is also easier to handle than very fresh, soft slices.

Cheese and marmalade: Cut the cheese into small slices so it fits into the pockets and melts evenly. Spread the marmalade inside the slit rather than on the outside, where it could catch in the pan.

Making a neat pocket

The slit should run through the middle of each slice but stop short of the edges and far side. This leaves a hinge of bread to keep the filling enclosed.

Ease the cheese inside rather than forcing the pocket wide open. If a slice starts to split, press it gently around the filling before dipping.

Soaking without breaking

Whisk the milk, egg, sugar and zest until the egg is fully blended. A wide bowl makes it easier to lay the filled slices flat.

Dip both sides carefully, giving the bread enough contact to absorb the mixture without leaving it submerged for too long. Lift each slice gently so the pocket stays closed.

Getting the right colour and melt

Medium-low heat is important: the egg coating needs time to cook through while the cheese warms inside. A pan that is too hot can brown the outside before the filling melts.

Look for an evenly golden surface and a softened, melted centre. The stated 6–7 minutes per side is a guide; pan heat and bread thickness can affect the timing.

Serving the toast

Serve the toast straight from the pan while the cheese is warm. Maple syrup complements the orange and adds sweetness, while fresh blood orange brings a bright, juicy contrast.

For a fuller brunch plate, pair it with fresh fruit or a simple side salad. Keep extra syrup on the table so each person can add it to taste.

Recipe notes & tips

• Use a sharp knife to cut the pockets cleanly without slicing through the bread.
• Keep the cheese pieces small enough to fit inside without stretching the challah.
• Whisk the custard in a shallow, wide bowl for easier dipping.
• Cook the slices in batches if the pan cannot hold both without crowding.
• Serve as soon as the cheese has melted for the softest filling.

Variations

• Use another cheese: Choose a mild melting cheese if Orange Ginger Cheese is unavailable.
• Add more citrus: Stir a little extra orange zest into the milk-and-egg mixture.
• Try lemon marmalade: Swap it in for a sharper citrus note.
• Make it less sweet: Leave out the sugar in the custard and serve syrup on the side.
• Add berries: Serve with fresh berries for a fruity alternative to blood orange.

Common mistakes to avoid

• Cutting through the slice: Leave one side intact so the filling stays enclosed.
• Overfilling the pocket: Use the specified cheese amount so the bread can close around it.
• Soaking too long: Dip carefully on both sides and lift the bread before it becomes fragile.
• Using high heat: Keep the pan at medium-low so the centre warms before the coating overbrowns.
• Turning too soon: Let the first side cook until golden enough to hold together before flipping.

How to store

Best served hot, soon after cooking. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat gently in a frying pan over low heat until warmed through.

Frequently asked questions