Garlicky Chard-Stuffed French Toast #FrenchToastDay

Today we are celebrating National French Toast day, hosted by my friend Wendy at A Day in the Life on the Farm. What a line-up of sweet and savory! I love it.

• Berries and Cream Stuffed French Toast Croissants by Everyday Eileen
• Cinnamon Roll French Toast with Cream Cheese Glaze. by I Just Make Sandwiches
• French Toast Bites by The Freshman Cook
• French Toast Sticks by A Day in the Life on the Farm
• Pizza Stuffed French Toast by A Kitchen Hoor's Adventures
• Rabanada by Palatable Pastime
• Savory French Toast Breakfast Sandwich by Amy's Cooking Adventures
• Strawberry Cream Cheese Stuffed French Toast by Cindy's Recipes and Writings
• Torrijas - Spanish French toast by Caroline's Cooking

Ingredients makes 6-8 slices

For the filling

• splash of olive oil
• 2 green garlic, thinly sliced
• 4 C chard, chiffonade
• ½ C whole milk ricotta cheese
• ½ C feta cheese, crumbled
• 1 t lemon zest
• 1 T chopped fresh basil
• freshly ground salt
• freshly ground pepper

For the French toast

• 1 loaf French bread, cut into six or eight 1-1/2-inch-thick slices
• 3 large eggs
• pat of butter
• splash of olive oil

For the topping

• 2 C marinara sauce, warmed
• 1 T chopped fresh basil
• splash of olive oil
• basil leaves for garnish

Directions
For the filling

In a large skillet over medium heat, add the oil. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1-2 minutes. Let cool then coarsely chop.

In a small bowl, combine chopped spinach, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper.

For the French toast
Using a small serrated knife, cut a horizontal pocket in the side of each slice of bread. Gently fill with 1-2 tablespoons on filling and press closed.

In a shallow dish, whisk together the eggs, milk, salt, and garlic powder.

In a large non-stick skillet over medium-high heat add one tablespoon of oil. Working with one slice at a time, dip into egg mixture, flipping to coat both sides. Place in pan with the hot oil.

Repeat with 2-3 more slices without overloading the pan. Cook for 3 minutes per side, or until golden brown. Repeat with remaining slices, adding more oil as needed.

For serving

Transfer to plates, spoon warm marinara over top, and serve.