Stuffed French Toast

You know how “they” advise that, if you want to be fashionable,  you should mix and match when selecting your outfit for the day? As in: mix and match expensive, fancy stuff with less expensive, less impressive stuff – so your outfit inspires interest and intrigue? So, maybe you’d wear a $10 T-shirt with a $50 scarf, mix and match the rest of the outfit, and top it off with $200 shoes and a $5 cocktail ring?

(I have yet to dress myself in every-day attire that totals $265. . . .)

This french toast is sort of like that outfit:

  • Artisan bread = $75 skinny jeans
  • Goat cheese = $180 shimmery blouse
  • Center cut bacon = $60 bauble necklace
  • Granny Smith apples = $ 10 earings
  • Fresh scallions = $20 bangles
  • Fresh ground pepper = $10 go-to body spray
  • Aunt Jemima Maple Flavored syrup? = $20 adorable Payless shoes that make the outfit.

OK, so shoot me. I love Aunt Jemima syrup.

I don’t even own real maple syrup.

I do happen to own honey, agave, and corn syrup.

But no maple syrup.

Unless you count the tiny little maple leaf bottle I bought while visiting New Hampshire seven years ago, and I can’t even get the bottle open.

I tried.

So I defaulted to my fave gal, Auntie J.

She pulled it off just like those adorable, cheap shoes.

Think about it: hot crunchy crust, chewy warm bread, creamy melting goat cheese, crisp-cooked salty bacon, tart green apples, savory scallions, and peppery. . .uh, pepper;  all topped off with a delightfully sweet drizzle of “maple” syrup.

Yes, I think we both just murmured it out loud.

“Mmmmmmmm. . . .”

It’s OK. Sometimes I drool on my computer keyboard too. 😉

Stuffed French Toast with Bacon, Goat Cheese, and Apples

Yield: 2 servings (one stuffed sandwich each)

Ingredients

  • 2 fat slices artisan bread
  • 1 egg
  • 1 tablespoon half and half
  • 2 teaspoons white sugar
  • 2 teaspoons all-purpose flour
  • 1 tablespoon butter, for frying
  • 2-4 slices crisp-cooked center cut bacon
  • 2 ounces goat cheese
  • 4 - 6 slices green apple
  • 2 scallions
  • fresh ground black pepper
  • Maple syrup

Directions

Preheat medium skillet over medium heat.

Whisk together egg, half and half, sugar, and flour. (I actually used my Magic Bullet - you could use a blender too - to whisk these ingredients and avoid clumpy flour. You can just eliminate the flour if you don't have access to a blender-type machine.)

Slice green parts of scallions.

In a small bowl, combine goat cheese, sliced scallion greens, and fresh ground black pepper to taste.

For each fat slice of artisan bread, slice once through the middle, horizontally, to create a pocket.

Stuff each pocket with half the goat cheese mixture, 1-2 slices of bacon, and 2-4 slices of apple.

Melt butter in skillet, and spread around.

Dip each sandwich in egg mixture, one side at a time, allowing each side to soak for a few seconds at a time.

Place each sandwich in buttered, heated skillet. Cook each side until a golden brown finish is accomplished - about 2 or 3 minutes per side (just lift with a spatula to check), pressing with spatula if necessary to brown all parts.

Serve hot, drizzled with syrup.

Source

Sara

https://www.wherethecookiesare.com/2012/06/27/stuffed-french-toast/

13 thoughts on “Stuffed French Toast

  1. I’m so glad you started this blog! I get such a kick out of your writing and the insight into that enigma that is your brain!!! Love you!!

  2. This totally reminds me of our recent stay at a B&B in the Oregon Wine Country. I can vividly remember the taste of the french toast. They soaked the french toast in an egg batter, made an apple compote, baked it in the oven (like a custard sort of). Then, they drizzled just a tiny bit of caramel on top at the table. So, I can look at your combination of flavors and KNOW how delicious anything cooked in french toast will be…

    • Oh my goodness. That dish sounds UH-MAZING. I think I will have to fiddle and bring that one to our breakfast table one of these days. . . . Caramel Apple French Toast??? Count me in!!

  3. Pingback: Apple Harvest Time – A Bushel Or A Peck? | Pin It

  4. This dish has the trifecta of perfection in my book – salty, sweet and cheesy. Each ingredient complements the next. I did a basic egg/milk mixture (no sugar or flour) and fried until golden in coconut oil. The tangyness of the goat cheese and the sour crunch of the apple was a match made in culinary heaven with the salty, rich bacon. I served it with a mixed green salad for a breakfast-for-dinner kind of meal. Scrumptious! Thanks!

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