Fruit Pocket French Toast

(from Ryan77’s recipe box)

Source: Joanne Fluke

Categories: Breakfast


  • 1/2 cup butter (1 stick, 1/4 pound)
  • 1 cup brown sugar, firmly packed
  • 1/2 cup maple syrup
  • 1 cup chopped pecans (*optional….my husband hates nuts in our food, unfortunately for me )
  • Loaf (at least 12 slices) of sliced bread (white, egg, raisin, whatever) – *(I use cinnamon raisin vanilla bread, but will probably be on the lookout for some good homemade bread recipes to use in this one)
  • 1/2 cup butter, softened (1 stick, 1/4 pound)
  • 2 cups canned or fresh fruit (any kind except melon or grapes) *(I have only tried this with Granny apples, but am DYING to try it with strawberries!)
  • 8 eggs, beaten
  • 3/4 cup white (granulated) sugar
  • 2 tsp cinnamon
  • 2 cups heavy cream (whipping cream)
  • 2 tsp vanilla extract
  • 1/2 cup butter, melted (1 stick, 1/4 pound)
  • Powdered (confectioner’s) sugar to sprinkle *(I’ve never used this because the outcome is already so rich)


  1. Leave one stick of butter on the counter to soften it, or unwrap it and nuke it for a few seconds in the microwave.

  2. If you’re using canned fruit, open it and dump it in a strainer now. *If using fresh fruit, prepare it now.

  3. Heat a second stick of butter, the brown sugar, and the maple syrup in a microwave-safe bowl on HIGH for 2 1/2 minutes or in a pan on the stove, stirring constantly, until the butter is melted.

  4. Spray a 9×13-inch cake pan with Pam or other non-stick spray and pour the syrup mixture in the bottom. Sprinkle with the chopped pecans, if using.

  5. Lay out the twelve slices of bread (you’re going to make fruit sandwiches). Spread softened butter on one slice of bread. Top it with well-drained fruit (*or fresh), cut into very thin slices (berries or pineapple can be crushed).

  6. Spread softened butter on a second slice of bread and use it to cover the bread with fruit.

  7. Cut fruit sandwich in half and place it in the pan on top of the syrup mixture. Make 5 more sandwiches, all cut in half, and put them in the pan. You can crown them a but, but do not overlap the bread.

  8. Press the sandwiches down with a flat metal spatula. SQUISH THAT BREAD!!

  9. Beat the eggs with the sugar and cinnamon.

  10. Add the cream and the vanilla, mixing thoroughly.

  11. Pour this mixture over the bread in the pan.

  12. Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of 20 minutes, or if making the night before for a fancy breakfast, refrigerate overnight. (*Again, I highly recommend doing the overnight thing…there’s nothing like waking up and just popping breakfast in the oven, all ready made).

  13. Preheat oven to 350˚F, rack in center position.

  14. Take off the plastic wrap/foil. Melt the third stick of butter and drizzle it over the top of the sandwiches.

  15. Bake at 350˚F, uncovered, for approximately 45 minutes, or until the top has browned. Let the pan cool on a wire rack for at least 5 minutes.

  16. Sprinkle with powdered sugar before serving, if desired.

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