• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • About Eat the Bite
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Thanksgiving
  • Vegetarian
×

Home » Breakfast/Brunch

Cheddar Stuffed French Toast with Warm Peach Compote

by Stacey Leave a Comment

Jump to Recipe·Print Recipe
platter of cheddar stuffed french toast with warm peach compote powdered sugar and garnished with mint leaves

Before you get freaked out about what a compote is, I'll just tell you. It's fruit and sugar cooked in a pot. That's it. I mean you can add spices and flavorings too. But at its core, a compote is fruit and sugar cooked in a pot. This cheddar stuffed French toast was a guest favorite at an inn where I worked a long time ago. Everyone always raved about it. Since I love recreating food memories, I thought I would give this one a try. The best part: this recipe would be great for Easter or Mother's Day - both of which are coming soon!

If you'll recall, I made Really Great Rum Cake a while back and that is the same place that served this incredible cheddar stuffed French toast with warm peach compote. I don't have the exact recipe the inn used, but it wasn't hard to figure out either. The key is to not over-do it with the cheese. I know, this seems contrary to my usual, care-free cheese, cheese and more cheese please attitude. Restraint, with this recipe, is key. We're adding just a touch of cheese per portion. Enough that it tastes like something you've never had before in your French toast and you can't quite figure out why it is so damn delicious.

When it comes to French Toast, are you a dipper or a Soaker?

I'll tell you right off the bat I am a soaker. I like to drench the bread in the egg. I don't dabble - I allow the bread to revel in that egg. Simply put, I like mine to be soaked all the way through. If you are a dipper that is okay too. To each his own. If you only want to lightly dredge the bread in the egg you can. I never even realized I was a soaker until I ate French toast that was made by someone who is a dipper. It was a strange experience as I wrestled with my fork and knife to cut the French Toast she prepared. This normally tender delight felt more like cutting through a tough steak.

I could see the white bread in the middle. It was disorienting. I mean, a little visible white bread in the middle is okay. But this was full-on white bread visible throughout the entire middle. I remember looking at it so curiously, since I thought everyone basically made French Toast the same way. The proper way - soaked through. My whole world came crashing down that day. Up was down, left was right. Suddenly there were dippers and soakers I never knew existed in the world! But everything turned out okay. I am a survivor. I have recovered from the trauma and moved on with life in case you were wondering.

Cheddar Stuffed French Toast is Super Easy to Make

after cutting peaches into wedges put in a pot to cook
Cut your peaches, add a couple of things and cook for 10-15 minutes
placing the mild orange cheddar cheese on the bread
Make cheese sandwiches with shredded cheddar
dipping the stuffed french toast in the egg mix
Dip cheddar stuffed French toast in the egg mixture
cooking the cheddar stuffed french toast in two pans using canola oil
Cook until golden brown
warm peach compote for our cheddar stuffed french toast
Top with warm peach compote
close up of a platter of cheddar stuffed french toast with peach compote
The finale: a platter of tender, fluffy cheddar stuffed French toast. Perfect for breakfast, brunch or dinner.

If you're looking for some other tasty delights for breakfast or brunch, be sure to take a look at my Skillet Frittata with Spinach, Leeks & Feta, my awesome Western Omelet or these tasty Cheddar Herb Biscuits.

Please take time to get to know your kitchen better. Make delicious food for yourself and your loved ones. Explore new recipes and flavor profiles. Eating out at restaurants has never been more expensive. Try to enjoy the simple pleasure of cooking food from your heart. Share your meals and your stories around the table. There is so much love there.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
one portion of cheddar stuffed french toast with warm peach compote on a plate with bacon and sausage and more french toast in the background

Cheddar Stuffed French Toast w/Warm Peach Compote


  • Author: Stacey
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x
Print Recipe
Pin Recipe

Description

Are you a dipper or a soaker when it comes to French toast? Either way, I’ve got a fantastic cheddar stuffed French toast you’re going to love!


Ingredients

Units Scale
  • 8 slices of hearty white bread (good quality)
  • 8 eggs
  • ⅔ cup of milk
  • ½ teaspoon vanilla extract
  • 1 cup shredded orange cheddar (mild)
  • 2 tablespoons oil, divided (Canola or vegetable oil)

The peach compote:

  • 5 peaches, cut in wedges
  • 4 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple syrup

Optional toppings:

  • Maple syrup
  • Powdered sugar

Optional garnish:

  • Mint leaves

Instructions

  1. Don’t forget to watch my video with all the step-by-step instructions.
  2. Peel all the peaches, cut them into wedges and put them in a pot. Add sugar, vanilla and maple syrup to the pot and mix with a spoon. Cover the pot and heat on low-to-medium heat for about 10-15 minutes. If you want it more syrupy – add more sugar. You should check on it and stir while it cooks. 
  3. While the compote is cooking do your other prep. Shred the mild cheddar and set aside on cutting board. 
  4. You will assemble the sandwiches by putting a ¼ cup of shredded cheese between two slices of white bread. (see note #1) Do this for all four portions and set them aside on a plate or sheet pan. 
  5. Beat all the eggs in a mixing bowl for a minute or so. Add the milk and vanilla and beat together until everything is well combined. Transfer the egg mixture into a wider bowl or plate so it’s easier to dip the bread in. 
  6. Start dipping the cheese sandwiches in the egg mixture. Handle with care so they don’t fall apart. I like to fully soak the bread in the egg. Press gently on the bread, then flip it over. I usually flip a couple more times to make sure it’s fully soaked. Then set aside on a plate or sheet pan. 
  7. Heat oil in two pans on low-to-medium heat. Brush oil around bottom with a pastry brush. Let the oil get hot then add two stuffed French toasts to each pan. Cook for 2 ½ to 3 minutes until it’s golden brown, then turn over. Cook another 2 ½ -3 minutes on the other side until golden brown. 
  8. Cut French toast in triangles and serve on a platter with the peaches on top! Or serve buffet style and everyone helps themselves.

Notes

  1. I used a “hearty white” bread which is slightly larger than a standard white loaf. I think it works better for this recipe.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Penne Pasta with Sausage, Roasted Tomatoes and Garlic White Wine Sauce
Sheet Pan Drumsticks with Roasted Carrots and Cumin Potatoes »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Pinterest
  • YouTube

Do You Love Chicken? Here's a Few Recipes to Keep You Busy:

Dijon Chicken with Apples, Leeks and Fennel: overhead view of platter of chicken on the table with one portion on a plate to the side, bowl of basmati rice, apples, rosemary, fennel on the table

Dijon Chicken with Apples, Leeks and Fennel

Collage of Feeding a crowd for the holidays - 10 best recipes to serve the masses. starting at top left and going clockwise: spaghetti lasagna, jalapeno popper chicken wrapped in bacon, phyllo meat pie, croque monsieur sandwich, creamy chicken bacon pasta, chicken marbella, pork chops with stove top stuffing, steak and sausage pie, stuffed chicken pepperoni pizza bake.

Feeding a Crowd for the Holidays: 10 Best Recipes to Serve the Masses

overhead view of serving platter of creamy chicken bacon pasta garnished with parsley and fresh parmesan with microplane and cheese in the top left corner and a single portion in the top right corner

Creamy Chicken Bacon Pasta (No Butter, No Cream)

very close look a one rosemary balsamic grilled chicken thigh with asparagus in the background

Rosemary Balsamic Grilled Chicken Thighs

side view of a platter of grilled chimichurri chicken thighs with extra sauce and cherry tomatoes

Grilled Chimichurri Chicken Thighs

overview of one portion of cranberry brie stuffed chicken with broccoli and carrots and garnished with parsley

Cranberry Brie Stuffed Chicken

overhead view of the best grilled chicken with marinated tomatoes with one portion plates and a serving bowl of tomatoes, platter of chicken and arugula salad with goat cheese and radish

The Best Grilled Chicken with Marinated Tomatoes

overhead table view of crispy brick chicken with pan sauce, roasted calabaza squash and sauteed zucchini

Crispy Brick Chicken with Pan Sauce and Veggies

back yard bbq front view of platter filled with bacon stuffed cheeseburgers

Backyard BBQ: Sriracha-Lime Chicken, Bacon-Stuffed Cheeseburgers & Twisty Potatoes

overhead view of one portion of cashew chicken stir fry with a serving plate and basmati rice in the background

Cashew Chicken Stir Fry

platter with bone-in stuffed chicken breast with spinach and gouda, rosemary potatoes and salad in background

Bone-in Stuffed Chicken Breast with Spinach and Gouda

front view of sheet pan drumsticks on a platter topped with cilantro and mint

Sheet Pan Drumsticks with Roasted Carrots and Cumin Potatoes

overhead view of both sheet pans with crunchy coconut chicken fingers

Crunchy Coconut Chicken Fingers

close up look of kackle burger chicken cutlet with bacon and cheese on french bread cut in half

The Kackle Burger: Chicken Cutlet with Bacon and Cheese

right side view of 4 bento boxes with grilled rosemary chicken broccoli and sweet potatoes

MEAL PREP: Rosemary Grilled Chicken with Broccoli and Sweet Potatoes

Recent Comments

  • Stacey on Big Batch Spaghetti Sauce Without Meat
  • Eric on Big Batch Spaghetti Sauce Without Meat
  • Stacey on Ina Garten's Chicken Marbella

Footer

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Eat the Bite on the Foodie Pro Theme