Thursday, April 24, 2014

Sort-of grilled cheese: Cheesy French Toast

April is, apparently, grilled cheese month although I wasn't on top of our monthly national food celebrations when I stuffed French toast with cheese and fruit. I tested this recipe for Called to the Table. Something about the combination of cheese, fruit, eggy bread, and maple syrup soothes a soul. Salty-sweet fans will want to play with ingredients: use your favorite preserves or chutney rather than the apple, and add a dollop of mustard.

Savory Cheese-Stuffed French Toast
Serves 4
8 slices stale sandwich bread or 16 slices 1 inch thick baguette
4 large eggs
1 cup whole milk
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch each of cayenne and salt
8 ounces Gruyere or brie (or your favorite cheese), sliced thin or crumbled
1 tart apple, sliced
Olive oil and butter for frying
Maple syrup
Preheat oven to 200 degrees.
In wide dish with 1 to 2 inch sides, whisk together eggs, milk, and seasonings. Beat until smooth.
Lay half of the bread slices on work surface. Top evenly with cheese and apple slices, then top each with another slice of bread.
Soak each sandwich in egg mixture about 45 seconds on one side; flip and soak on the other side.
Coat a sauté pan with olive oil and butter over medium heat. Cook sandwiches in batches, about 3 to 5 minutes each side or until golden brown on the outside and melted on the interior. Transfer cooked sandwiches to baking sheet lined with rack and keep warm in oven. Serve hot with maple syrup.

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