Cheesy Garlic French Toast Stacks (Printable Version)
Classic French toast stacked with melted cheese and garlic for a savory, brunch-worthy bite.
# What You'll Need:
→ 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 & 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 more for garnish
→ For Cooking
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil
# Steps to Follow:
01 - In a shallow bowl, thoroughly whisk together eggs, whole milk, finely minced garlic, Italian herbs, salt, and black pepper until evenly combined.
02 - Arrange all bread slices on a clean surface. Evenly distribute half the mozzarella and cheddar cheeses over 4 slices, then cover with the remaining bread to create sandwiches.
03 - Gently dip each sandwich into the prepared egg mixture, allowing both sides to absorb liquid for approximately 10 seconds per side.
04 - Warm unsalted butter and olive oil together in a large nonstick skillet set over medium heat.
05 - Carefully transfer the soaked sandwiches into the hot skillet. Cook for 4 to 5 minutes per side, applying gentle pressure with a spatula, until bread is golden brown and cheese is melted.
06 - Remove from skillet and immediately sprinkle each stack with freshly grated Parmesan cheese and chopped parsley. Cut each stack in half if desired, and serve while hot.
# Additional Tips::
01 -
- Cheesy and flavorful layers make every bite satisfying
- Easy to customize with different cheeses or add-ins
02 -
- This recipe contains eggs, milk, and wheat — always check bread and cheese labels for allergen warnings
- Adding tomato or spinach between bread layers enhances flavor and nutrition
03 -
- For crispier stacks, use day-old bread for sturdier texture
- Let the cheese come to room temperature for even melting