Brie Stuffed French Toast Recipe

You will not believe how sinfully delicious and rich this french toast dish is. It is definitely not for dieters. However, it is a truly fantastic brunch dish which will have your guests swooning! It is the perfect use for day-old challah.


  • 1 stick sweet, unsalted butter
    ½ cup walnuts, chopped coarsely
    2 bananas, sliced
    ¼ cup banana liqueur (optional)
    1 pint real Vermont maple syrup
    2 cups half-and-half
    2 tablespoons cinnamon
    2 tablespoons pure vanilla
    4 whole eggs (not beaten)
    ½ cup sugar
    Pinch salt
    8 pieces challah bread
    ¼ wheel double cream brie cheese, cut into 8 thin pieces




  • In a medium-hot pan, melt 2 ounces of butter.
    After butter melts, but before starting to brown, add walnuts.
    Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts.
    Add banana slices to the walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize.
    Remove pan from heat add banana liqueur and return to heat. (very important, do not add liqueur to pan while still on burner)
    If the pan is hot enough, let most of the liquid evaporate until removing from heat.
    Add maple syrup and set aside in serving container.
    Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl.
    Stir vigorously to combine cinnamon with mixture.
    Dip challah bread into egg mixture, make sure that bread soaks up liquid.
    Heat pan to medium. Melt tablespoon of butter.
    After butter has melted and before it begins to brown, add 2 slices to pan.
    Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah.
    Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute.
    Continue with the remaining bread and cheese in the same manner.
    Place on a plate, spoon your syrup mixture on top and enjoy.
About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.