When you first slice into this egg yolk stuffed French toast, the yolk breaks and explodes out onto the plate. It’s a moment of pure brunch magic! The rest of the meal will be spent taking bites of egg soaked brioche and sopping up that luscious egg yolk and maple syrup as you shovel it all into your mouth. Hungry yet?
Why I made this recipe
As a kid French toast was my go-to breakfast item on any menu, but these days I find I almost never order it. What happened Unfortunately over the past 10 years I think I’ve eaten so many bad versions that it may have scared me. I thought about what went wrong with this lovely food and there are three major offenders.
The first common mistake, TOO SWEET. You know the sweet I’m referring to, piled high with chocolate sauce, whipped cream, and other various dessert toppings. This is not the way I want to start my day, no matter how lazy I plan to be that day. The second mistake, TOO THIN. I think this is a result of the French toast being an afterthought. A restaurant has a breakfast menu; they feel like they should add French toast, so they put out some terrible limp, thin, flavorless version. The third and final mistake I see often, TOO FANCY. I suppose you could call this egg yolk stuffed French toast fancy, but it’s really super basic – yolk, egg wash, and bread. I set out to make this egg yolk stuffed French toast recipe specifically to go against all of these trends.
Let’s make the Egg Yolk Stuffed French Toast!
Step 1 with any French toast is making the egg wash for the bread. I used eggs, milk, cinnamon, allspice, and nutmeg. Yum! There is extra egg white in here because I used some of the egg whites from the yolks that are inside of the bread. Not all of them though! Check out this page if you need help separating eggs
Whisk this together, then prep the bread
Cutting the bread so it is ready for the yolk
Grab a big uncut brioche loaf and get slicing! The first step is to cut the edges off and then cut it into 4 equal pieces. Then continue to cut the edges off the pieces and create the bread cubes.
After the bread cubes are made, use a pairing knife to cut the top square out of the bread. Now you are ready to make egg yolk stuffed French toast!
Stuffing the yolk into the French toast
Dip the bread into the egg mixture first. It will become somewhat fragile after this, but it is necessary to do this step first. This will soften the bread so that when you put the egg yolk inside it will be less likely to break
Then dip the little bread square and close up the French toast!
Cooking the egg yolk stuffed French toast
Warm up some butter in a frying pan and add the French toast. It’s important to start with the side that has the opening face down. This will seal up the hole and prevent the yolk from falling out.
When you first put these egg yolk stuffed French toasts into the pan they will feel very fragile but as they cook they firm up quite a bit. Make sure you cook them to brown on all sides.
Serving the egg yolk stuffed French Toast
Plate these up with lots of butter and maple syrup! I write this recipe for 4 cubes, 2 per person, but you could also do 1 per person if you have some other things to eat with it.
I love the way these look and honestly I might have to make all my French toast as cubes from now on.
This is the moment you have been waiting for! You make that first cut and the yolk oozes out – so amazing! The egg yolk stuffed French toast almost reminds me of a grown up version of egg in a hole. Not that egg in a hole needs any growing up.
Variations on this dish
I know what you are thinking. NEEDS BACON! Yea, some bacon or sausage on the side of this would be amazing. This might sound weird, but I also like adding espresso to the egg mixture for French toast. It adds a really great bitter flavor to balance the sweetness!
One of my favorite French toast recipes I have made is this tortilla one, so check it out! And if you love BRUNCH like me, check out my brunch archives.
Egg Yolk Stuffed French Toast
- 4 eggs
- 2 egg yolks
- 1/4 cup milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- pinch salt
- 1 large brioche loaf
- 4 tablespoons butter
- 1/4 cup maple syrup
- Split two of the eggs into yolks and whites. Put the two yolks, along with the other two yolks, into small ramekins.
- Put the egg whites into a shallow bowl and add the other two eggs. Add in the milk, sugar, spices, and salt and whisk to combine.
- Cut the brioche carefully into 4 separate 2 to 3 inch cubes. I stared this by trimming the crusts, then sectioning it into 4 pieces. Then I kept trimming until I ended up with the cubes. Then use a pairing knife to remove a square from the center of the cube. (refer to photos above for help)
- One by one, dip the cube into the egg mixture to coat all sides. It will become fragile at this point, so be gentle! Place it onto a work surface and add more egg mixture to the center. The inside needs to be fully coated because it will help the yolk not break.
- Add an egg yolk into the center of the bread. Take the small square that you cut out of the bread and squish it slightly to make sure there is space for the egg yolk in the center of the bread, then dip the square into the egg mixture to coat on all sides. Return the square to the place in the bread cube where you cut it out, sealing the yolk in the center of the bread. Repeat with the remaining bread cubes.
- Preheat a nonstick pan to medium high heat and add some butter. Put a spatula upside-down on top of the bread cube and gently flip it so it is resting on the spatula with the side of the bread that has the opening facing downward. Slide the bread into the pan and cook that side first to really make sure the yolk is sealed into the bread. Repeat with the remaining bread cubes. Turn the heat down to medium low.
- gently rotate the bread cubes every few minutes to cook on all sides and get a nice brown color.
- Transfer the breads to plates and serve with butter and syrup