Breakfast/Brunch Main Dish

Potato-Stuffed French Toast Florentine

  • Ready Time: 70min
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  • Prep Time: 60min
    Cook Time: 10min
  • Cuisine:
  • Serves: 24 ( 1 stuffed french toast per serving)
    Prep Method: Pan Fried
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Recipe by: Potatoes USA

A soft-boiled egg nestled inside mashed potatoes blended with Gruyere cheese and wilted spinach. All stuffed between two slices of French toast. Finished with a ladle of hollandaise sauce, crispy prosciutto, and a dusting of smoked paprika.


  • 48 slices Brioche Bread, Sliced
  • 12 cups Heavy Cream
  • 36 eggs Large Eggs
  • 12 cups Potato Flakes, Dehydrated
  • 1.5 cups Canola Oil
  • 12 cups Mashed Potatoes
  • 6 cups Gruyere Cheese, Coarsely Grated
  • 24 cups Baby Spinach, Raw
  • 6 cusp Hollandaise Sauce
  • 24 each Prosciutto, Sliced, Baked until Crispy
  • 2 Tablespoons Smoked Paprika

Prep Time: 60min | Cook Time: 10min

  1. In a saucepot, mix hot mashed potatoes and Gruyere cheese until cheese has melted. Set aside, hold hot.
  2. In a saute pan on med-high heat, wilt baby spinach. Set aside.
  3. Make French toast batter by whisking heavy cream and 12 eggs in a mixing bowl.
  4.  Dip each slice of brioche bread in egg mixture until fully submerged, then coat each slice with dehydrated potato flakes.
  5. Griddle crusted brioche bread on both sides until golden brown.
  6. Assemble each stuffed French toast in the following order:
    1. 1 slice French toast
    2. 1/2 cup Gruyere mashed potatoes (make a well in the middle of the mash)
    3. 1 poached egg (in mashed potato well)
    4. 1/2 cup wilted baby spinach
    5. 1 slice French toast
    6. 1/4 cup hollandaise sauce drizzle
    7. 1 crispy prosciutto nest
    8. 1/4 teaspoon smoked paprika dusting
  7. Serve immediately.


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