Savory Stuffed French Toast — A healthy vegetarian savory french toast recipe made with sourdough bread, red pepper hummus, feta cheese, and sautéed spinach drizzled with a balsamic syrup. A meal fit for breakfast, brunch, or dinner!
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!
This post was originally published in 2018, but has since been updated.
I clearly remember having french toast as a kid far more than pancakes or waffles. I don’t think they were ever stuffed with hummus or drizzled with balsamic, but it was a breakfast staple in the Cooper home.
What makes this recipe delicious & healthy
- sourdough bread
- olive oil
- baby spinach
- Sabra roasted red pepper hummus
- feta cheese
- roasted red peppers
- balsamic vinegar
- maple syrup
- corn starch
How to make this Savory French Toast Recipe
Start by heating a large skillet over medium heat. Add 1/2 teaspoon of olive oil to the pan, as well as 1 minced clove of garlic, and cook for 30 seconds, or until fragrant. Add 2 cups of fresh baby spinach to the pan, and cook for 3-4 minutes, or until the spinach is wilted. Remove from heat, and set aside.
Spread two slices of sourdough bread with 2 tablespoons of Sabra roasted red pepper hummus each. Top each with a tablespoon of crumbed feta cheese, and 2 tablespoons of roasted red pepper strips. Divide the cooked spinach evenly between slices of bread. Top each slice with another slice of sourdough bread, pressing firmly down to help the sandwich hold together.
Heat the skillet over medium heat, and coat with nonstick spray. In a small bowl, whisk together 2 eggs with 1/4 teaspoon pepper. Dip both sides of each sandwich into the egg mixture, and add to preheated pan. Cook each side for 1-2 minutes, or until golden brown. Cut each sandwich in half diagonally and serve on plates.
For the balsamic drizzle, heat a small saucepan to medium-low heat, and add 1/2 cup balsamic vinegar, and 2 teaspoons of maple syrup. Whisk together 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of water, and set aside. When the balsamic starts to bubble, reduce heat to low, and add cornstarch mixture, whisking continuously until the mixture thickens. Remove from heat, and drizzle over french toast.
- Adding cornstarch to the balsamic means you can use less vinegar (and save money) and not have to cook it down as much to thicken.
- Switch up the hummus for a different flavor profile. My favorites are garlic and sun-dried tomato.
- Pressing the sandwiches together firmly before cooking helps them stay together better, and keeps the filling from falling out.
Can you freeze this french toast?
Since is is filled, I would not suggest freezing, as the texture can be altered, and could end up very soggy when thawed.
How do you keep the stuffed french toast from falling apart?
First, don’t overfill it. The heavier and more filling there is, the harder it will be to keep it together and flip. Next, press the sandwich firmly together before dipping into the egg. Keep it as close to the pan as possible so there is only a small distance you have to transfer it.
Money-Saving Tips for this Savory French Toast Recipe:
- Buy in bulk. Purchasing bigger sizes of hummus or blocks of cheese can be more cost-effective (if you will use leftovers) than smaller sizes.
- Use store brands. Utilizing store brands for basic items like spices, vinegar, and oil can be less expensive than name brand without sacrificing flavor or quality.
- Buy day old. Bread that is a little stale makes for great french toast. Purchase day old bread to both save money & make a better brunch.
more brunch recipes:
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A vegetarian savory french toast recipe made with sourdough bread, red pepper hummus, feta cheese, and sautéed spinach. A meal fit for breakfast, brunch, or dinner!
- 4 slices sourdough bread
- 1/2 teaspoon olive oil
- 1 clove garlic, minced
- 2 cups fresh baby spinach
- 1/4 cup Sabra roasted red pepper hummus
- 2 tablespoons feta cheese
- 1/4 cup sliced roasted red peppers
- 2 eggs
- 1/4 teaspoon black pepper
- 1/2 cup balsamic vinegar
- 2 teaspoons maple syrup
- 1 1/2 tablespoons corn starch
- 1 1/2 tablespoons water
- Heat a skillet over medium heat.
- Add oil, and cook garlic for 30 seconds.
- Add spinach and cook for 3-4 minutes, or until wilted.
- Remove from heat, and set aside.
- Spread hummus evenly on two slices of bread.
- Top with feta cheese, red pepper strips, and sautéed spinach.
- Top with remaining slices of bread, and press firmly to hold together.
- Heat skillet over medium-high heat, and spray with non-stick spray.
- In a shallow bowl, whisk together eggs and pepper.
- Dip both sides of each sandwich in egg mixture, and add to heated skillet.
- Cook on each side for 1-2 minutes, or until golden brown.
- Cut each in half and serve on plates.
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a small saucepan, add balsamic vinegar and maple syrup.
- Cook over medium-low heat until mixture starts to bubble.
- Reduce heat to low, and add cornstarch mixture, stirring constantly until mixture thickens.
- Drizzle balsamic over prepared french toast before serving.
- Make sure to really press the sandwiches together before dipping in the egg. It will help it hold together, and easier to flip.
- I thickened the balsamic syrup with cornstarch instead of cooking it down. This is not only faster, but also uses a lot less balsamic vinegar than if you reduced it.
- Use any of the over 12 Sabra hummus flavors to make this dish your own. The roasted red pepper flavor just happens to be my favorite.
- Category: breakfast, brunch
- Method: stovetop
- Cuisine: Mediterranean
- Serving Size: 1 sandwich
- Calories: 512
- Sugar: 23
- Sodium: 449
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 6
- Protein: 18
- Cholesterol: 198
Keywords: breakfast, brunch, french toast, hummus, savory, vegetarian