Chef Sarah Miller - Brunch Specialist
👨‍🍳 Brunch Expert

Recipe by Mitchell

🎓 Pastry Chef ⏰ 10+ Years Experience 🍽️ Breakfast Cafe Owner

❤️ My Recipe Story

"This recipe transforms the classic post-Thanksgiving sandwich into a decadent brunch star. I wanted to capture the contrast between the crunchy exterior of a katsu and the soft, melting interior of a Monte Cristo."

Sarah specializes in creative twists on breakfast classics. She believes that brunch should always balance sweet and savory elements for the perfect start to the day.

View All Mitchell's Recipes →
Golden-brown panko-crusted French toast sticks stacked on a wire rack, oozing melted brie and red cranberry jam, dusted with powdered sugar

Why Panko Makes the Difference

Traditional French toast is soft, but adding a panko coating creates a textural masterpiece. The Japanese breadcrumbs fry up lighter and crispier than standard breadcrumbs, providing a protective shell that keeps the cheese melting inside without leaking out immediately.

Using a sturdy bread like Brioche or Challah is essential. These enriched breads have enough structure to hold the heavy filling and the coating without disintegrating when dipped in the egg wash.

💡 Professional Tip

If you have time, freeze the assembled (uncoated) sandwiches for 15-20 minutes before dipping and frying. This firms up the cheese so it melts at the perfect rate while the crust browns.

Frequently Asked Questions

Absolutely. Raspberry preserves, fig jam, or even apricot marmalade pair beautifully with Brie. Choose something with a bit of acidity to cut through the rich cheese.

Ensure your oil is hot enough (350°F). If the oil is too cool, the bread soaks it up and takes too long to cook, melting the cheese too fast. Also, try the freezer trick mentioned in the tips.

Yes! Spray the panko-coated sticks generously with oil spray. Air fry at 375°F for 6-8 minutes, flipping halfway, until golden and crispy.

Cream cheese is a classic alternative. For a more savory version, try Swiss or Gruyère (perfect for a Monte Cristo style).

These are best served fresh. However, you can assemble the sandwiches ahead of time and keep them in the fridge, dipping and frying them just before serving.

Yes, the rind is edible and adds flavor. However, for a smoother melt inside the French toast, many people prefer to trim it off. It's up to your personal preference.

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid olive oil or butter for deep frying as they burn easily.

Store in the fridge for up to 2 days. Reheat in a toaster oven or air fryer to recrisp the outside. The microwave will make them soggy.

Recipe Troubleshooting Guide

✅

Soggy Bread

Problem: The french toast is mushy inside

Solution: Don't soak the bread in the egg mixture too long—just a quick dip. Also ensure your oil is hot enough.

✅

Burnt Outside, Cold Inside

Problem: Crust burns before cheese melts

Solution: Your oil is likely too hot. Lower the heat slightly to medium-high. If they brown too fast, finish them in a 350°F oven for 5 minutes.

✅

Coating Falling Off

Problem: Panko crumbs aren't sticking

Prevention: Make sure you shake off excess egg wash before breading. Press the panko firmly into the bread with your flat hand.

✅

Greasy Texture

Problem: The toast feels heavy and oily

Recovery: Drain the fried sticks on a wire rack, not just paper towels (which can steam the bottom). Ensure oil temperature remains consistent between batches.

✅

Cheese Not Melting

Problem: Bread is cooked but cheese is solid

Prevention: Use room temperature cheese when assembling. If using cold cheese, slice it thinner.

✅

Flavor Balance

Too Sweet: Serve with bacon on the side

Too Salty: Add a drizzle of maple syrup or honey

Bland: Add a pinch of salt to the egg wash or dust with cinnamon sugar

Ingredients for stuffed french toast including brioche loaf, wheel of brie, jar of cranberry sauce, eggs, and panko on a marble surface

Choosing the Right Components

The interplay of flavors here relies on the cheese. Double-cream Brie offers a mild, buttery flavor that melts beautifully. If you want something punchier, Camembert is a great substitute that brings stronger earthy notes to contrast the sweet jam.

Don't overlook the cranberry sauce. Whole berry sauce provides nice textural pops and tartness that cuts through the richness of the fried bread and cheese. If using a jelly, it might be sweeter, so adjust your powdered sugar dusting accordingly.

Essential Ingredient Notes

  • Brioche Bread: Rich and buttery with a tight crumb, Brioche holds up best to frying. Stale bread actually works better than fresh as it absorbs less oil.
  • Panko Breadcrumbs: Japanese-style breadcrumbs are larger and airier, creating a jagged, super-crunchy surface that standard breadcrumbs can't replicate.
  • Cranberry Sauce: Look for a sauce with whole berries for texture. Tartness is key here to balance the rich fats of the cheese and oil.
Golden fried French toast sticks sizzling in oil, turning golden brown with visible crispy panko texture

Frying for Perfection

Shallow frying is the technique of choice here. You don't need a deep fryer; just enough oil in a skillet to come halfway up the sides of the toast. This allows you to control the heat and flip easily without soaking the bread completely in oil.

The 'drain' step is crucial. Placing the cooked toast immediately onto a flat surface or paper towel can trap steam and make the bottom soggy. A wire rack allows air to circulate, keeping that hard-earned panko crust shattered-glass crispy.

The Double Coat

Dip firmly in egg wash, then press hard into panko. Don't be gentle! The pressure ensures the crumbs adhere and create a seal that keeps the cheese inside.

Crispy Brie & Cranberry Stuffed French Toast

Prep 20 min
Cook 10 min
Serves 4 servings
Level Intermediate

📋 Ingredients

The Sandwich Filling

  • 3 large eggs
    Base for the custard coating
  • 60ml whole milk
    Thins the egg wash
  • 100g panko breadcrumbs
    For the signature crunch
  • 1 tsp vanilla extract
    Adds aroma and sweetness
  • Vegetable oil
    For shallow frying
  • Powdered sugar
    For dusting the final dish

The Coating & Frying

  • 8 slices thick Brioche
    Sturdy, buttery bread is essential
  • 170g Brie cheese
    Sliced, rind removed if preferred
  • 120g Cranberry sauce
    Whole berry adds texture and tartness
  • Pinch of cinnamon
    Adds warmth to the flavor profile

Instructions

  1. Assemble Sandwiches

    Spread cranberry sauce on 4 slices of bread. Top with slices of brie cheese and cover with the remaining bread slices to form sandwiches. Cut off crusts if desired and slice each sandwich in half to create rectangular sticks.

  2. Prepare Stations

    In a shallow bowl, whisk together eggs, milk, vanilla, and a pinch of cinnamon. Place panko breadcrumbs in a separate shallow dish.

  3. Coat the French Toast

    Quickly dip each sandwich stick into the egg mixture, ensuring all sides are coated but not soggy. Shake off excess, then press firmly into the panko breadcrumbs to coat evenly.

  4. Fry

    Heat about 1 inch of oil in a large skillet to 350°F (175°C). Fry the sticks in batches for 2-3 minutes per side until deep golden brown and crispy. Watch closely so they don't burn.

  5. Serve

    Transfer to a wire rack to drain. Dust generously with powdered sugar and serve immediately while the cheese is gooey.

Recipe Notes & Tips

Make It Savory

Swap the cranberry sauce for dijon mustard and add a slice of ham with the brie for a traditional Monte Cristo vibe.

Serving Suggestions

These are rich enough to be the main event. Serve with fresh fruit or a simple arugula salad to cut the richness.

Dip Ideas

Serve with extra warm cranberry sauce, maple syrup, or even a spicy hot honey for dipping.