• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pancakes, Waffles & French Toast » Deep Fried French Toast

    Deep Fried French Toast

    First Published: Mar 10, 2021 · Modified: Nov 26, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    Take your French toast to the next level with our deep fried French toast stuffed with strawberry preserves and topped with powdered sugar and maple syrup. This recipe is perfect for breakfast or brunch and special occasions when presentation and intense decadent flavors are required!
    Jump to Recipe
    Deep fried stuffed French toast cut up to reveal strawberry filling
    Syrup being poured on deep fried French toast topped with strawberries on a white plate with a gold fork.

    You are going to love this delicious deep fried French toast. I just know you will. What makes this deep fried stuffed French toast so good? Well, you said it. It's stuffed with delicious strawberry preserves, covered in an egg batter, then deep fried and topped with powdered sugar, syrup and fresh strawberries. There is so much yum going on in this recipe. You can even take it to the next level by serving it with a dollop of whipped cream. Oh yeah!

    This recipe with its French bread inspired this sourdough French toast that you may want to try next!

    Jump to:
    • 🍞 Ingredients
    • 📝 Instructions
    • 🥣 Equipment
    • 💡 Variations
    • ❓ Frequently Asked Questions
    • 📕 Related Recipes
    • 📖 Recipe

    🍞 Ingredients

    Deep fried French toast ingredients
    • 2 slices French bread. Cut 1½ to 2 inches thick.
    • 2 tablespoons strawberry preserves. You can add any filling you like. We love strawberry preserves. Please see the Variations section below for filling ideas.
    • 2 large eggs.
    • 2 tablespoons heavy cream. The heavy cream adds flavor and helps the egg mixture to stick to the bread.
    • ½ teaspoon vanilla extract. Adds flavor.
    • Powdered sugar. For garnish.
    • 1 cup vegetable shortening. For frying. You can substitute refined coconut oil. Make sure it is refined and not virgin. The refining process should remove the coconut flavor. Also, make sure it is not liquefied coconut oil. You want a solid product.
    French toast cut open to reveal strawberry preserves inside
    Just look at those delicious strawberries preserves oozing out of the middle. Pure culinary pleasure!

    📝 Instructions

    As I mentioned above, this is a stuffed French toast recipe, like our French toast stuffed with strawberries and bananas. However, unlike that recipe, with this recipe you add the filling to pockets cut into each slice of bread. The other recipe comes together like a sandwich. They're both excellent, but I love the fact that you can enjoy the berry stuffing in each slice of bread. More tasty, oozy, deliciousness to enjoy in each bite! Read on to learn how to make it step-by-step.

    Knife cutting the bottom off of a slice of bread on a cutting board
    Step 1. Cut the crust off the bottom side of each slice of the bread.
    Knife cutting a slit in a slice of bread on a cutting board
    Then cut a pocket in the bottom of the bread.
    Spoon filling pocket in slice of bread with strawberry preserves
    Step 2. Fill each pocket with strawberry preserves.
    Close up of pocket in a slice of bread filled with strawberry preserves
    Press the pocket closed. Set aside.
    Overhead view of egg mixture in a blender
    Step 3. Add eggs, cream, and vanilla to a blender and blend for about a minute.
    Egg mixture being poured into a small white shallow bowl
    Step 4. Pour the egg mixture into a small shallow bowl.
    Filled bread slice soaking in egg mixture in a small white shallow bowl
    Then soak each slice of bread in the egg mixture for about a minute. Make sure it's soaked on both sides. Set aside on a plate.
    Melted shortening in a cast iron skillet with a thermometer attached to the side
    Step 5. Add shortening to cast iron skillet and melt over high heat. Bring shortening to 350°F (176°C). Measure shortening temperature with a deep fry thermometer.
    Stuffed French toast cooking in hot oil in a cast iron skillet
    Step 6. Add one slice of bread to skillet. The hot shortening should cover most of the bread. Cook until bread is browned on one side, about 1-2 minutes. Use a heatproof slotted spatula to turn the bread and brown on the other side, about 1-2 minutes longer.
    Four slices of stuffed French toast siting on a paper towel lined plate
    Remove bread to a plate lined with 1-2 paper towels.

    Allow shortening temperature to return to 350°F (176°C). Then repeat with second slice of bread.

    Sprinkle with powdered sugar and serve with warm syrup.

    🥣 Equipment

    • Serrated knife. A serrated knife cuts through bread easier than a chef's knife.
    • Blender. For mixing the egg mixture. I find a blender to be most convenient. You can also add your wet ingredients to a medium bowl and whisk with a wire whisk for a minute or two.
    • Small bowl. For soaking the bread in the egg mixture.
    • Cast iron skillet. Any deep pan that can withstand a high temperature will do here. Just make sure it is deep enough to hold all of the shortening once it melts. Make sure you leave at least a half inch of space at the top of the vessel. When you add the bread, it will displace some of the melted shortening and cause it to rise in the pan. You do not want any of that hot oil to spill over.
    • Deep fry thermometer. You will definitely need this to test the temperature of the melted shortening. It's important to maintain the proper temperature. If the melted shortening is too hot, your French toast will burn. If it's too low, it will take on too much oil and become greasy.
    • Slotted spatula. It's helpful to use a slotted spatula to turn the bread over and remove it from the pan. A slotted spatula will allow some of the hot oil to drain off.
    Close up of deep fried French toast on a white plate with a gold fork
    This French toast tastes great with maple syrup, but if you are looking for something different why not give our homemade apple pancake syrup, mixed berry syrup, blueberry syrup or raspberry syrup a try?

    💡 Variations

    • Ricotta Stuffed French Toast. Replace the strawberry preserves with ricotta.
    • Mascarpone Stuffed French Toast. Replace the strawberry preserves with mascarpone.
    • Nutella Stuffed French Toast. Replace the preserves with Nutella.
    • Banana Nutella French Toast. Tuck a few banana slices into the bread pockets before adding the Nutella.
    • Banana Stuffed French Toast. Tuck a few banana slices into the pockets of the bread instead of the strawberry preserves.
    • Raspberry Stuffed French Toast. Use raspberry preserves instead of strawberry. I do not recommend inserting fresh raspberries into the pockets of the bread because they are too juicy and the juice will cause the bread to break open.

    ❓ Frequently Asked Questions

    How many servings does this recipe make?

    The recipe makes one serving. It is very easy to adjust the recipe to accommodate more servings. Use the slider on the recipe card below to adjust the number of servings.

    How do I store leftovers?

    We recommend that you make only enough to serve immediately. If you do have leftovers, wrap them tightly in aluminum foil and store in the fridge for 2-3 days. Reheat in the microwave.

    How do I dispose of the used shortening/cooking oil?

    To properly dispose of used shortening, once cooled scoop the used shortening into an empty can or disposable container and take it to your local hazardous waste disposal site. Never throw it away in your garbage bin or pour it down your sink.
    We chose to use a solid product for cooking because once cooled it will re-solidify and make clean up and disposal much easier than a liquid oil.

    📕 Related Recipes

    More French toast recipes to love. Those buttermilk Belgian waffles are pretty tasty too!

    • Pineapple French toast on a white plate with a fork
      Pineapple French Toast
    • Caramel apple French toast with caramel syrup siting on a white plate
      Caramel Apple French Toast
    • Stuffed French toast topped with sliced strawberries and bananas on a blue plate
      Strawberry Banana French Toast
    • Overhead view of buttermilk Belgian waffles on a gray tray with strawberries and whipped cream
      Buttermilk Belgian Waffles

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    French toast topped with strawberries on a white plate with a gold fork

    Deep Fried French Toast

    Heavenly Home Cooking
    Take your French toast to the next level with our deep fried French toast stuffed with strawberry preserves and topped with powdered sugar and maple syrup. This recipe is perfect for breakfast or brunch and special occasions when presentation and intense decadent flavors are required!
    5 from 2 votes
    Print Recipe
    Prep Time 5 mins
    Cook Time 2 mins
    Total Time 7 mins
    Course Breakfast, Brunch
    Cuisine American, French
    Servings 1 serving
    Calories 733 kcal

    Equipment

    Serrated knife
    Blender
    Small bowl
    Cast iron skillet
    Deep fry thermometer
    Slotted spatula
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 slices French bread (1½ to 2 inches thick)
    • 2 tablespoons strawberry preserves
    • 2 large eggs
    • 2 tablespoons heavy cream
    • ½ teaspoon vanilla extract
    • powdered sugar garnish
    • 1 cup shortening For frying.

    Instructions
     

    • Cut the crust off the bottom side of each slice of the bread. Then cut a pocket in the bottom of the bread.
    • Fill each pocket with strawberry preserves and press the pocket closed. Set aside.
    • Add eggs, cream, and vanilla to a blender and blend for about a minute.
    • Pour the egg mixture into a small shallow bowl. Then soak each slice of bread in the egg mixture for about a minute. Make sure it's soaked on both sides. Set aside on a plate.
    • Add shortening to cast iron skillet and melt over high heat. Bring shortening to 350°F (176°C). Measure shortening temperature with a deep fry thermometer.
    • Add one slice of bread to skillet. The hot shortening should cover most of the bread. Cook until bread is browned on one side, about 1-2 minutes. Use a heatproof slotted spatula to turn the bread and brown on the other side, about 1-2 minutes longer. Remove bread to a plate lined with 1-2 paper towels.
      Allow shortening temperature to return to 350°F (176°C). Then repeat with second slice of bread.
      Sprinkle with powdered sugar and serve with warm syrup.

    Notes

    Equipment Notes
    • Cast iron skillet. Any deep pan that can withstand a high temperature will do here. It doesn't have to be cast iron, although cast iron works great because it retains heat better than other vessels. Do make sure your cooking vessel is deep enough to hold all of the shortening once it melts. Make sure you leave at least a half inch of space at the top of the vessel. When you add the bread, it will displace some of the melted shortening and cause it to rise in the pan. You do not want any of that hot oil to spill over.
    • Deep fry thermometer. You will definitely need this to test the temperature of the melted shortening. It's important to maintain the proper temperature (350°F (176°C)). If the melted shortening is too hot, your French toast will burn. If it's too low, it will take on too much oil and become greasy.
    • Slotted spatula. It's helpful to use a slotted spatula to turn the bread over and remove it from the pan. A slotted spatula will allow some of the hot oil to drain off.
    • Blender. For mixing the egg mixture. I find a blender to be most convenient. You can also add your wet ingredients to a medium bowl and whisk with a wire whisk for a minute or two.
    Frequently Asked Questions
    How do I store leftovers?
    We recommend that you make only enough to serve immediately. If you do have leftovers, wrap tightly in aluminum foil and store in the fridge for 2-3 days. Reheat in the microwave.
    How do I dispose of the used shortening/cooking oil?
    To properly dispose of used shortening, once cooled scoop the used shortening into an empty can or disposable container and take it to your local hazardous waste disposal site. Never throw it away in your garbage bin or pour it down your sink.
    We chose to use a solid product for cooking because once cooled it will re-solidify and make clean up and disposal much easier than a liquid oil.
    Recipe Variations
    • Ricotta Stuffed French Toast. Replace the strawberry preserves with ricotta.
    • Mascarpone Stuffed French Toast. Replace the strawberry preserves with mascarpone.
    • Nutella Stuffed French Toast. Replace the preserves with Nutella.
    • Banana Nutella French Toast. Tuck a few banana slices into the bread pockets before adding the Nutella.
    • Banana Stuffed French Toast. Tuck a few banana slices into the pockets of the bread instead of the strawberry preserves.
    • Raspberry Stuffed French Toast. Use raspberry preserves instead of strawberry. I do not recommend inserting fresh raspberries into the pockets of the bread because they are too juicy and the juice will cause the bread to break open.

    Nutrition Facts

    Calories: 733kcal (37%)Carbohydrates: 102g (34%)Protein: 28g (56%)Fat: 23g (35%)Saturated Fat: 11g (69%)Trans Fat: 1gCholesterol: 413mg (138%)Sodium: 823mg (36%)Potassium: 358mg (10%)Fiber: 4g (17%)Sugar: 23g (26%)Vitamin A: 981IU (20%)Vitamin C: 4mg (5%)Calcium: 140mg (14%)Iron: 7mg (39%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 1 serving
    Keyword entertaining, holiday, quick, small batch, sweet
    Tried this recipe?Let us know how it was!

    « Cardamom Quick Bread
    Pancakes for One »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast couscous in a white mug bowl ready to eat
      Breakfast Couscous
    • Stuffed French toast topped with sliced strawberries and bananas on a blue plate
      Strawberry Banana French Toast
    • Stack of orange pancakes sitting on a turquoise plate topped with yogurt, fresh strawberries and homemade granola. Fresh oranges, a turquoise and white napkin and cup of coffee or tea are in the background.
      Orange Pancakes
    • Close up of quiche provencale on a white plate
      Quiche Provencale
    • Folded crepe with sliced strawberries on a white plate
      Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo