Mac and Cheese Stuffed French Toast

This gooey mac and cheese stuffed French toast is the most irresistible brunch or dinner mashup I have ever served It wraps silky homemade mac and cheese in thick slices of custardy golden fried brioche The end result is pure comfort food with a fun fusion twist perfect for impressing friends or treating yourself to something out of the ordinary

The first time I made this was for a cozy family movie night and it was an instant hit Now every time the weather turns chilly we look for an excuse to make it again and play with different toppings

Ingredients

• Elbow macaroni: for the classic creamy noodle bite choose a brand that cooks up tender and holds sauce well
• Sharp cheddar cheese: brings bold tangy flavor use freshly shredded cheese for smoother melting
• Milk: helps create a lush sauce whole milk is best for richness
• Unsalted butter: important for both richness and caramelization opt for butter labeled sweet cream for best taste
• All purpose flour: thickens the cheese sauce look for fresh flour with no off odors
• Ground mustard: optional but gives depth and a gentle tang
• Salt and black pepper: for seasoning go for sea salt and freshly cracked pepper for the most balanced flavor
• Brioche or challah bread: the best base thick cut and a day old holds up perfectly to the custard
• Eggs: they make the French toast custard rich and fluffy fresher eggs are ideal
• Garlic powder and onion powder: for added savoriness choose pure spices without fillers
• Chives: for garnish bright and fresh slice thin and sprinkle over at serving
• Hot sauce: for a touch of heat use your favorite for customizable zing
• Extra grated cheese: melts beautifully on top look for quality cheddar or even try a smoked variety

Instructions

Cook the Pasta:

Set a large pot of water over high heat Bring to a boil add a generous pinch of salt and stir in your elbow macaroni Cook just until al dente according to package directions then drain well and set aside to prevent overcooking

Make the Cheese Sauce:

In a medium saucepan melt unsalted butter over medium heat Once bubbling add all purpose flour Whisk continuously for a full minute until the mixture smells slightly nutty and turns pale golden Slowly add in the milk whisking as you go Cook until the mixture thickens and coats the back of a spoon This step builds the silkiness of your sauce Stir in the shredded cheddar and optional ground mustard Off the heat keep whisking until fully melted and velvety Taste and season with salt and black pepper

Combine Mac and Cheese:

Add your cooked macaroni into the cheese sauce Fold together gently making sure every noodle is enveloped in saucy goodness Let cool slightly so the filling will not melt the bread later

Build the Sandwiches:

Lay out half your bread slices on a work surface Spread each slice generously with warm mac and cheese Top with a second slice of bread to create sandwiches pressing gently so the filling stays put

Mix the Custard:

In a shallow bowl vigorously whisk together eggs whole milk garlic powder onion powder salt and black pepper The mixture should be smooth with no streaks

Dip the Sandwiches:

Take each sandwich and submerge briefly into the egg custard coating both sides and edges Take care not to soak too long so your bread does not become soggy but is well moistened

Pan Fry Golden:

Heat a large nonstick skillet or griddle over medium heat Once hot add unsalted butter When melted cook the custard dipped sandwiches in batches Fry each for about three to four minutes per side turning once until the exterior is deeply golden and crisp and the filling is melty all the way through

Serve and Garnish:

Transfer to a cutting board Let rest briefly to set Slice and serve immediately adorned with fresh chives hot sauce or a sprinkle of extra cheese for the ultimate finish

Save

My absolute favorite ingredient here is the rich sharp cheddar as it gives the mac and cheese filling a boldness that really pops My kids still ask for stories about the time the sky outside was gray and rainy but our kitchen was glowing with the smell of melty cheese and warm bread

Storage Tips

Wrap leftover sandwiches tightly in foil or place in an airtight container Refrigerate for up to two days When ready to eat reheat on a skillet over low heat for best texture This keeps the outside crisp and the inside creamy

Ingredient Substitutions

Swap cheddar for any semi firm melting cheese such as Gouda Monterey Jack or even a pepper jack for spicy kick If out of brioche you can use Texas toast or even sturdy sourdough Any short pasta works if you prefer ziti or shells

Serving Suggestions

Pair with a simple green salad for freshness or add a bowl of tomato soup for dipping For special occasions serve with sparkling apple cider or a light Chardonnay For a full brunch spread include crispy hashbrowns and fresh fruit salad

Cultural Context

This mashup brings together the cozy nostalgia of American childhood favorites reinvented for a brunch table Think of it as a playful take on croque monsieur with a macaroni and cheese soul

Save

This brunch fusion will wow your guests Pour extra hot sauce and serve immediately for the ultimate comfort meal Every bite is pure joy

Recipe Guide

→ Can I use store-bought mac and cheese?

Yes, store-bought or leftover mac and cheese works well for a faster assembly. Ensure it is creamy to hold together inside the sandwich.

→ What bread is best for this dish?

Brioche or challah are ideal for their rich flavor and sturdy texture, but any thick-sliced bread will work.

→ How do I prevent soggy sandwiches?

Quickly dip the sandwiches in custard without soaking. Using slightly stale bread also helps maintain structure.

→ Is it possible to add extra flavors?

Absolutely! Try adding cooked bacon, jalapeños, or your favorite mix-ins to the mac and cheese before assembling.

→ How should leftovers be stored?

Cool completely before wrapping and refrigerating. Reheat on a skillet to restore crispness before serving.