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Grape Jelly French Toast

Grape Jelly French Toast

  • 2 Sandwiches Total Servings
  • 8-10 Minutes Cook Time
  • 10 minutes Prep Time
  • 20-30 min Total Time

A luxurious update to a childhood classic. Thick-cut brioche is generously filled with range-zested cream cheese and Welch’s Concord Grape Jelly, then soaked in a cardamom-spiced custard. Pan-seared until golden and pillowy soft, it offers a perfect balance of bright citrus and deep, nostalgic grape flavor.

Ingredients

  • 4 Slices Thick-Cut Brioche or Challah (approx. 3⁄4 to 1 inch thick). Day-old bread works best as it absorbs custard without falling apart.
  • 2 tbsp Unsalted Butter
  • Powdered Sugar (for dusting)
  • Filling:
  • 4 tbsp Whipped Cream Cheese (Softened)
  • 4 tbsp Welch's Concord Grape Jelly
  • 1⁄2 tsp Fresh Orange Zest (approx. half an orange)
  • Pinch of Kosher Salt
  • Optional: 2 tbsp Chopped Pecans or Walnuts (Toasted)
  • Custard:
  • 2 Large Eggs
  • 1⁄2 cup Heavy Cream (or Half & Half for a lighter version)
  • 1 tsp Vanilla Extract
  • 1⁄4 tsp Ground Cardamom
  • 1⁄4 tsp Ground Cinnamon

Nutrition

Serving Size:1 Sandwich

Preparation

Steps

  1. Make the Cream Cheese:
  2. In a small bowl, mix the 4 tbsp whipped cream cheese, the fresh orange zest, and a pinch of salt until smooth.
  3. Make the Custard:
  4. In a wide, shallow bowl (pie dishes work great), whisk together the eggs, heavy cream, vanilla, cardamom, and cinnamon.
  5. Whisk vigorously until the spices are fully incorporated and no egg white streaks remain.
  6. Assemble the Sandwiches:
  7. Lay out your 4 slices of brioche.
  8. Side A: Spread a generous layer (approx. 2 tbsp) of the orange cream cheese mixture.
  9. Side B: Spread a generous layer (approx. 2 tbsp) of Welch's Concord Grape Jelly.
  10. (Optional): Sprinkle the chopped Pecans/Walnuts over the jelly side.
  11. Gently press Side A onto Side B to close the sandwich. Do not squash it; keep the bread fluffy.
  12. Cook:
  13. Preheat a non-stick skillet over medium-low heat. Melt 1 tbsp of butter per sandwich.
  14. Dip the entire sandwich into the custard mixture.
  15. Let it soak for 5 seconds on the first side, then flip and soak for 5 seconds on the second side.
  16. Tip: Brioche is like a sponge. If you soak too long, it will fall apart. If you soak too little, the center will be dry.
  17. Place the sandwiches in the pan. Cook for 3–4 minutes per side.
  18. Tip: because these are thick and stuƯed, you need lower heat to ensure the heat penetrates to the center before the outside burns.
  19. Serve:
  20. Slice the sandwich diagonally.
  21. Dust generously with powdered sugar.
  22. Garnish with a little orange zest.
  23. Notes: This can be made with any style of bread, but thicker cuts are preferred. It can also be topped with any of your favorite toppings (syrup, whipped cream, a drizzle of warm peanut butter—the options are endless).

Products Used in This Recipe

Concord Grape Jelly

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