Cheesy Garlic French Toast Stacks (Print)

French toast sandwiches stacked with cheese, garlic, and herbs—crispy, gooey, and perfect for a morning bite.

# Ingredients:

→ Bread

01 - 8 thick slices rustic bread, such as sourdough or country loaf

→ Egg Mixture

02 - 4 large eggs
03 - 1 cup whole milk
04 - 2 cloves garlic, finely minced
05 - 1 teaspoon dried Italian herbs or herbes de Provence
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Cheese and Fillings

08 - 1 1/2 cups shredded mozzarella cheese
09 - 1 cup shredded sharp cheddar cheese
10 - 2 tablespoons freshly grated Parmesan cheese
11 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ For Cooking

12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil

# Directions:

01 - Whisk together eggs, milk, minced garlic, Italian herbs, salt, and black pepper in a shallow bowl until well combined.
02 - Lay out bread slices. Sprinkle half the mozzarella and cheddar over 4 slices, then top with remaining bread to create sandwiches.
03 - Immerse each sandwich into the egg mixture for about 10 seconds per side, ensuring both sides are well soaked.
04 - Heat butter and olive oil in a large nonstick skillet over medium heat until butter is melted and mixture is shimmering.
05 - Transfer soaked sandwiches to the skillet. Cook for 4 to 5 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted.
06 - Remove cooked stacks from the skillet. Sprinkle each with freshly grated Parmesan and chopped parsley for garnish.
07 - Cut stacks in half if preferred. Serve hot, accompanied by additional parsley or your choice of side.

# Expert Tips:

01 -
  • Uses everyday pantry and fridge staples
  • Delivers a gooey cheese pull with every bite
  • Ready in just over half an hour from start to finish
  • Perfect for sharing at brunch gatherings or holiday mornings
02 -
  • High in protein rich enough for a main brunch dish
  • Completely vegetarian and crowd pleasing
  • Leftovers reheat beautifully for an easy second breakfast
03 -
  • Always use sturdy rustic bread so the stacks hold up to the soak and filling
  • Let each sandwich rest for just a minute after coming off the skillet for an ideal gooey set
  • Sprinkle a pinch of flaky salt and extra herbs right before serving to really wake up the flavors

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