Sun-Dried Tomato and Feta Stuffed French Toast

There’s French toast… and then there’s this savory masterpiece. We’re taking brunch to the next level with a sun-dried tomato and feta stuffed French toast that’s crispy on the outside, melty and flavorful on the inside. Trust us—it’s a game-changer.

Why This Recipe Works

• Savory twist on a classic – Most French toast leans sweet, but this version gives us bold Mediterranean flavors with creamy feta and tangy sun-dried tomatoes.
• Perfectly golden exterior – Dipping thick bread slices in an herbed egg mixture gives us a beautiful crust every time.
• Quick and satisfying – Ready in under 30 minutes, this dish works for lazy weekends or a fancy-feeling weekday breakfast.
• Customizable – You can easily toss in some spinach, olives, or swap cheeses to make it your own.

Ingredients

• 4 slices of sturdy sourdough or brioche bread (about ¾-inch thick)
• ¼ cup oil-packed sun-dried tomatoes, finely chopped
• ⅓ cup crumbled feta cheese
• 3 large eggs
• ¼ cup whole milk
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano
• ¼ tsp garlic powder
• 1 tbsp unsalted butter
• Olive oil spray or 1 tsp olive oil (for pan)

Equipment Needed

• Medium nonstick skillet
• Small mixing bowl
• Medium mixing bowl
• Whisk
• Measuring spoons and cups
• Spatula

Instructions

Step 1. Make the Filling

In a small bowl, mix ¼ cup chopped sun-dried tomatoes with ⅓ cup crumbled feta cheese. Stir to combine and set aside. This combination gives us a creamy, salty, tangy filling that holds up beautifully when heated.

Step 2. Prep the Bread

Lay out the 4 slices of sourdough or brioche. Spoon the tomato-feta mixture evenly onto two of the slices, keeping it about ¼ inch away from the edges. Top each with the remaining slices to form sandwiches and gently press down.

Step 3. Mix the Egg Coating

In a medium bowl, whisk together 3 large eggs, ¼ cup whole milk, ½ tsp kosher salt, ¼ tsp black pepper, ½ tsp dried oregano, and ¼ tsp garlic powder. This mixture adds tons of flavor and ensures the bread is seasoned through every bite.

Step 4. Dip the Sandwiches

Dip each sandwich into the egg mixture, turning carefully to coat both sides. Let the bread soak for about 10–15 seconds per side, enough to absorb the egg without falling apart.

Step 5. Cook Until Golden

Heat a nonstick skillet over medium heat. Add 1 tbsp unsalted butter and 1 tsp olive oil (or spray with olive oil spray). Once the butter is sizzling, add the sandwiches. Cook for 3–4 minutes per side, until both sides are golden brown and the filling is warm and melty.

Step 6. Serve Hot

Transfer to a plate and let rest for a minute before slicing. Cut diagonally and serve warm. This savory stuffed French toast is crisp on the outside, rich and tangy inside—a total flavor bomb.

Note: There’s nothing quite like biting into that crispy crust and finding creamy feta and tangy tomato waiting inside. It’s unexpected, elevated, and completely comforting.

Tips and Tricks

• Use thick, sturdy bread – Thin or soft sandwich bread won’t hold up when soaked. Go for sourdough, day-old brioche, or even challah.
• Don’t skimp on soaking – Letting the bread soak in the egg mixture ensures it cooks through and gets that custardy texture.
• Pan control – Medium heat is key. Too hot and the outside will burn before the inside warms up; too low and it won’t brown nicely.
• Add extras – For a twist, try adding a bit of chopped spinach or a few sliced kalamata olives to the filling.
• Make it brunch-worthy – Serve with a simple arugula salad, a poached egg, or a dollop of Greek yogurt on the side.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble the sandwiches and refrigerate them for a few hours before cooking. However, don’t dip them in the egg mixture until right before cooking to avoid soggy bread.

Can I use a different cheese?

Absolutely! Goat cheese, ricotta salata, or even shredded mozzarella can work, though feta’s saltiness and texture really shine here.

What kind of sun-dried tomatoes should I use?

Oil-packed sun-dried tomatoes are best for this recipe—they’re soft, flavorful, and blend easily with the cheese. Be sure to chop them finely so the filling spreads evenly.

Summary

This savory sun-dried tomato and feta stuffed French toast is a fresh take on a breakfast classic. With bold Mediterranean flavors, crispy edges, and a melty center, it’s sure to become a favorite in your brunch rotation.