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Oreo Stuffed French Toast

I’m back with yet another French Toast recipe. This Oreo Stuffed French Toast is comprised of thick slices of brioche that are stuffed with Oreo mascarpone cream, coated in an Oreo batter, and fried, then served with a generous helping of Oreo whipped cream.

It’s kind of a mashup of my Fried French Toast, Oreo Overload Cheesecake, and Strawberry Cheesecake Crunch French Toast recipes, and I have to credit my husband with the overall idea. Partially at least: I asked him what he’d like for breakfast and he said French Toast, and he’d like it stuffed, and that Oreos sounded yummy, and I took it from there.

Oreo Stuffed French Toast Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Oreo Stuffed French Toast recipe:

  • Oreos: Key, obviously. Blitz them in the food processor or blender until they’re fine, even crumbs.You don’t need to remove the creme centers, just toss them in whole. You can reserve some for serving, if you like.
  • Heavy whipping cream: For the whipped cream, and the mascarpone filling.
  • Powdered sugar, granulated sugar: Powdered sugar to sweeten everything, and for serving. We add the granulated sugar to the batter to meld with and further break down the egg yolk.
  • Cornstarch: To stabilize the whipped cream, so it holds up better against the hot toast.
  • Vanilla extract: I don’t know about you but it’s not french toast without the warm, round notes of vanilla. It also highlights the cream filling’s flavor, which can tend to get overpowered by the cookie.
  • Mascarpone: Cream cheese will work, too. Flavor will be slightly different.
  • Brioche bread: You can really use any full loaf of bread you like, as long as it’s unsliced. You want to be able to slice it into thick – about 3″ or so – slices.
  • Self-rising flour: We use self rising to add lift to the batter, making it nice and light. It’ll be almost like a tempura coating.
  • Large egg yolks: Yolks only, so the French Toast doesn’t taste ‘eggy’ which is a common complaint. If you like your French Toast that way just keep the whites and use only two eggs.
  • Vegetable oil: For frying! Any frying oil will work.
Oreo Stuffed French Toast

How to Make Oreo Stuffed French Toast 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Oreo Stuffed French Toast recipe:

  • Whip it up! Grab four mixing bowls – at least one of them should have tall sides. To the first bowl add all of the ingredients for the mascarpone filling. Use a hand mixer – or a whisk and elbow strength if you’ve got it like that – to beat the ingredients together, into a fluffy frosting-like consistency. Use a spatula to scrape the sides of the bowl and fold any excess ingredients into the filling. Set aside. In another mixing bowl add all of the ingredients for the whipped cream. Use an immersion blender – you can swap or clean the beaters for your hand mixer instead – to beat everything together until the cream is whipped and the Oreo crumbs are evenly dispersed. The cream should form stiff peaks that do not lean or sink when it’s ready. Cover and place the whipped cream in the refrigerator until ready to use. 
  • Make the batter. In a third mixing bowl whisk together the flour and powdered sugar for the french toast batter, and in the final mixing bowl whisk together all of the wet ingredients: the milk, egg yolks, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet. Whisk together into a batter, somewhere between pancake and cake batter. Loosen with more milk if needed. Whisk the Oreo crumbs into the batter, and set it aside. Yes, we’re putting Oreo in every bit of this Oreo Stuffed French Toast.
  • Prepare the bread. Now, grab a paring knife. Use it to cut a slit into the top of each slice of brioche, right into the center. Wiggle the knife around to widen the slit into a full-on gap, being careful not the pierce through the sides or bottom. Do this to all the slices. Use a small spoon to carefully stuff the mascarpone filling into the opening you’ve made in the slices of bread. Press it down in there as you go, making sure the gap is full. Scrape the excess off the top. Repeat this with each piece of bread.
  • Heat the oil. Add about two inches of oil to a saute pan or saucepan and let it heat up over medium-high heat. Bring the oil to about 350°F – you can test it by dropping a small crumb or drop of custard into the center. If it sinks to the bottom then floats back up immediately, bubbling gently, it’s ready. If it sinks, it’s not. If it floats back up immediately and starts turning colors it’s too hot. We don’t want to burn the Oreo Stuffed French Toast.
  • Fry the toast. When the oil is ready, drop a slice of bread into the batter and turn it, coating it completely. Let excess liquid drip off into the bowl, then transfer it carefully to the oil. I recommend cooking only one or two pieces at a time so they don’t stick together. Cook on the first side for about 2 minutes, ’til golden brown, then flip and continue frying for another couple of minutes. Depending on how large or square the pieces are, you might need to turn them on the two other sides as well. Once it’s nicely and evenly brown all over remove it from the oil and let it drain on a wire rack
  • Enjoy. Serve with a heaping dollop of the Oreo whipped cream, powdered sugar, and any leftover Oreo crumbs on top. You can add a compote or syrup if you like, just keep in mind that it’s very sweet all on its own. 
Oreo Stuffed French Toast

“Traditional” Style Oreo Stuffed French Toast

When I was first brainstorming this recipe I didn’t intend to fry it, but to griddle it in butter like your regular french toast. I’m sure it would be just as delicious, only differently. Here’s how to adapt this recipe in that way:

  • Ingredients: Reduce the self-rising flour to one tablespoon. That’ll turn the batter into a regular custard with a much looser consistency. You can also use all-purpose flour, since you don’t need the lift if you’re not frying it. You will need to grab some butter for griddling the French Toast, and you’ll be using much less oil, obviously.
  • The method: Follow the recipe as written until step 8. At step 8, place a frying pan over medium heat and add about a teaspoon of oil and a tablespoon of butter. Swirl it around to coat the surface of the pan. Dip the slices of brioche in the custard. If you like your French Toast very soft and moist inside let the slices soak in the custard for about 30 seconds. Let the excess liquid drip back into the bowl and transfer the slices to the pan. Let cook for 2 minutes, then flip and continue cooking for another 2 minutes. Flip again, and reduce the heat to medium-low. Continue cooking the Oreo Stuffed French Toast, flipping occasionally until the surface of the toast is a bit firm if you press it with your finger, and is well browned on both sides. Pick back up with the recipe in step 10.

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Oreo Stuffed French Toast

Oreo Stuffed French Toast


  • Author: María
  • Total Time: 45 minutes
  • Yield: 4

Description

Dessert for breakfast!


Ingredients

Scale

Oreo Whipped Cream:

  • 1 1/2 C heavy whipping cream
  • ½ C powdered sugar
  • 2 tbsp cornstarch
  • 2 tbsp crushed Oreos
  • 1/2 tsp vanilla extract

Oreo Mascarpone Filling:

  • 1 C Mascarpone
  • 1/3 C heavy cream
  • 1/4 C crushed Oreos
  • 2 tbsp powdered sugar

French Toast:

  • 1 loaf brioche bread, cut into 4 thick slices
  • 1 1/2 C whole milk
  • 2/3 C self-rising flour
  • 1/4 C powdered sugar
  • 3 large egg yolks
  • 2 tbsp crushed Oreos
  • 1 tsp vanilla extract
  • 1 tsp granulated sugar
  • vegetable oil for frying

Instructions

  1. Grab four mixing bowls – at least one of them should have tall sides. To the first bowl add all of the ingredients for the mascarpone filling. Use a hand mixer – or a whisk and elbow strength if you’ve got it like that – to beat the ingredients together, into a fluffy frosting-like consistency. Use a spatula to scrape the sides of the bowl and fold any excess ingredients into the filling. Set aside.
  2. In another mixing bowl add all of the ingredients for the whipped cream. Use an immersion blender – you can swap or clean the beaters for your hand mixer instead – to beat everything together until the cream is whipped and the Oreo crumbs are evenly dispersed. The cream should form stiff peaks that do not lean or sink when it’s ready. Cover and place the whipped cream in the refrigerator until ready to use.
  3. In a third mixing bowl whisk together the flour and powdered sugar for the french toast batter, and in the final mixing bowl whisk together all of the wet ingredients: the milk, egg yolks, and vanilla extract.
  4. Make a well in the center of the dry ingredients and pour in the wet. Whisk together into a batter, somewhere between pancake and cake batter. Loosen with more milk if needed.
  5. Whisk the Oreo crumbs into the batter, and set it aside.
  6. Now, grab a paring knife. Use it to cut a slit into the top of each slice of brioche, right into the center. Wiggle the knife around to widen the slit into a full-on gap, being careful not the pierce through the sides or bottom. Do this to all the slices.
  7. Use a small spoon to carefully stuff the mascarpone filling into the opening you’ve made in the slices of bread. Press it down in there as you go, making sure the gap is full. Scrape the excess off the top. Repeat this with each piece of bread.
  8. Add about two inches of oil to a saute pan or saucepan and let it heat up over medium-high heat. Bring the oil to about 350°F – you can test it by dropping a small crumb or drop of custard into the center. If it sinks to the bottom then floats back up immediately, bubbling gently, it’s ready. If it sinks, it’s not. If it floats back up immediately and starts turning colors it’s too hot.
  9. When the oil is ready, drop a slice of bread into the batter and turn it, coating it completely. Let excess liquid drip off into the bowl, then transfer it carefully to the oil. I recommend cooking only one or two pieces at a time so they don’t stick together. Cook on the first side for about 2 minutes, ’til golden brown, then flip and continue frying for another couple of minutes. Depending on how large or square the pieces are, you might need to turn them on the two other sides as well. Once it’s nicely and evenly brown all over remove it from the oil and let it drain on a wire rack.
  10. Serve with a heaping dollop of the Oreo whipped cream, powdered sugar, and any leftover Oreo crumbs on top. You can add a compote or syrup if you like, just keep in mind that it’s very sweet all on its own.

Notes

  • Don’t want to fry it? Check out the griddle instructions above the recipe.
  • Prep Time: 30
  • Cook Time: 15
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