Farmers Market Wednesday!
Every Wednesday we here at Food Thinking will post a farmers market inspired recipe. This week is stuffed French Toast. I was standing in front of one of my favorite goat cheese vendors Lynnhaven, trying to decide which of the wonderful products I was going to buy. Goat cheese with pesto and roasted red peppers I mused to myself, or maybe crumbled goat feta, then I saw the goat cheese with honey, orange and walnuts. Ms. Lynnhaven then mentioned that she has a customer who comes once a week for that particular cheese to make stuffed french toast with. Brilliant. Challah french toast is one of those things that I make a lot at home. It’s a go to meal that is as delightful as it is easy to make. I know that a lot of people, even most, put milk in with their eggs, for dredging the bread, but I don’t for a couple of reasons. Traditionally french toast was made with stale bread and was/is a great way of stretching an ingredient. The stale bread is of course drier and the milk and egg mixture is used in part to moisten the bread. But because I am using a fresh soft bread I don’t need that extra liquid to soak into the already moist challah. And I like the crust I get on the bread when the egg hits the hot butter.
Goat Cheese and Nectarine Stuffed Challah French Toast
Four inch thick slices of fresh egg challah
2 large farm fresh eggs (depending on their size you may need 3)
1 tablespoon pure vanilla
1 teaspoon ground cinnamon ( you can use any spice really, sometimes I use ground ginger, cardamom, or 5 spice powder)
2 tablespoons good sweet cream salted butter
2 nectarines sliced thinly
4 ounces honey goat cheese (Trader Joes has a great affordable one that you can add anything to!)
Fresh Grade B Maple syrup. I like grade B not only for the deeper flavor but it’s even better for you because not as many of the natural vitamins and minerals have been filtered out.
Cut the challah bread in 2 inch thick slices. Make an incision in the bottom of the bread, not all the way to the edges, and about 3 inches into the bread. Take 1 ounce of the goat cheese and spread in the pocket you just made. Then stuff 3 or 4 slices of the nectarines in with the goat cheese. Beat your eggs, vanilla and spice of choice together. Heat butter in pan, after the butter foams and before it begins to turn into brown butter, dip your challah slices into the beaten eggs on both sides and drop into pan. It will cook quickly, 3 minutes or so. As soon as you get a nice golden brown crust, turn your french toast over and repeat. Remove from pan, plate and drizzle with maple syrup.
Thank you Lynnhaven for the delicious idea!