Spinach Stuffed French Toast
Super for brunch or as a very family-friendly dinner! Great use for leftover French bread and spaghetti sauce.
1 Tbsp. olive oil
1 clove garlic, minced
4 c. fresh spinach (baby sized or large-chopped)
1/2 c. soft cheese –such as goat, cream, ricotta
1/4 c. grated parmesan cheese
1 tsp. dried oregano (or 1 Tbsp. fresh, minced)
1 tsp. dried basil (or 1 Tbsp. fresh, minced)
Salt and pepper
1 loaf French bread, cut into thick (1 1/2”) slices
1/2 c. milk
1/2 tsp. garlic powder
1/4 tsp. salt
1-2 c. spaghetti sauce, warmed
Prepare filling: saute garlic in oil for about 1 minute. Add spinach and cook just until wilted, about 1-2 minutes more. Remove from heat, cool and combine in a bowl with the rest of the filling ingredients.
With a serrated knife, cut a horizontal pocket in the side of each slice of bread (don't cut all the way through). Carefully fill with 1-2 Tbsp. of the filling and press closed.
Whisk together the eggs, milk, garlic powder and salt. Pour into a shallow baking dish.
Heat 1 Tbsp. oil in a large non-stick skillet over med-high heat.
Quickly dip one slice of bread into the egg mixture, then turn to coat both sides.
Add to the hot oil and repeat with 1-3 more slices (whatever will fit into your pan without the bread overlapping). Brown on both sides, remove and keep warm; repeat with remaining slices, adding a bit more olive oil to the pan if needed.
Transfer to plates and spoon warm spaghetti sauce over the top and serve.
*Note: while my husband likes the sauce poured over the toast, I keep my sauce on the side and dip my toast in it.
Recipe created or adapted by Liz Talley, Urban Graze
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