• Liz Talley - Urban Graze

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

3 eggs

1/2 c. milk

1/2 tsp. garlic powder

1/4 tsp. salt

Olive oil


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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