Brie Stuffed French Toast with Local Berries and Toasted Walnuts
Brie Stuffed French Toast with Local Berries and Toasted Walnuts
Yield: 4 Servings
Ingredients:
3 Eggs
2 Tbls Half and Half plus 2% Milk to make ½ Cup
¼ tsp Sea Salt
½ Tbls Sugar
½ tsp Vanilla
4 Slices Artisan Bread, Roughly 6" long and 1"-1.5" thick
4, 1 oz Slices Brie
4 Tbls Blackberry Jam
6 Tbls Toasted Walnuts, chopped
1 Cup Blackberry Compote
Butter for Brushing
Directions:
Turn an oven on 200° warm. Heat the cast iron pan over medium heat.
Custard: Using the immersion blender, mix the first 5 ingredients (eggs through vanilla) and pour into a shallow dish.
French toast: Using a sharp knife, slice a pocket into the bread from end to end, right up the middle from the bottom side of the slice. Begin stuffing each piece by spreading 1 tablespoon of berry jam, then a spoonfull of chopped walnuts throughout and finally a slice of brie. Keep on a tray, covered until ready to cook. Once ready to cook, dip the French toast pieces in the custard. Let the custard soak into the bread some. Brush the hot pan with butter and cook the French toast until golden brown on both sides. It is helpful to use a large pot lid to cover the French toast while cooking. This helps the middle to heat through entirely and melt the cheese.
To Serve:
Cut the French toast in half, diagonally. On a warm plate, center one half of the French toast and prop the other half up against it. Spoon hot berry compote over the top, be sure to clean up splashes. Sprinkle chopped walnuts over top and garnish with a dusting of powdered sugar.
