It was a spontaneous moment. It will be Sunday morning tomorrow and what better time to have something indulgent. I had a few fresh blueberries leftover and about 3 to 4 ounces of Chevre goat cheese and I was standing in front of fresh bread at the farmers market. The raisin studded Challah just called out to me. It had been a while since I indulged in making French toast so it was time.
Making breakfast on a Sunday morning can be really fun. There is just something about a leisurely, quiet morning with coffee, the paper and a delicious breakfast. Or even a rowdy, chatter filled morning with family and friends. Generally, I am not even a breakfast person but this is the exception. It is probably more of a brunch because of the timing but lets not get technical. So the idea is this. Make a thick blueberry sauce/spread enriched with goat cheese, stuff it into thick slices of Challah and then treat it like French toast and see if everyone likes it. They don't really know they are guinea pigs! I'm not going to tell.
FRENCH TOAST stuffed with blueberry goat cheese filling
about 7 to 8 servings
1 1/2 cups blueberries, fresh or frozen
2 tablespoons water
2 tablespoons sugar
1 tablespoon corn starch + 1 tablespoon water
1/2 teaspoon vanilla extract (optional)
1 teaspoon lemon zest (optional)
3 ounces goat cheese (or substitute cream cheese)
1 loaf brioche or similar bread
3/4 cup whole milk
1 tablespoon sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
Zest and juice of an orange and/or 1 tablespoon orange liqueor (grand mariner or grand gala)
1/4 teaspoon salt
1/4 teaspoon pepper
Note: If your would like extra blueberry sauce for topping increase ingredients except goat cheese and cornstarch slurry. Remove the amount of sauce, about a cup or so, for mixing with the goat cheese.
Place the blueberries, water, and sugar in a saucepan and simmer until slightly thickened, for about 5 minutes. Add lemon zest. Make a slurry with the water and cornstarch in a separate bowl. Add the slurry to the blueberry mixture and simmer until thickened, which will take a minute or two. Turn off the heat and stir in vanilla and goat cheese until incorporated. Set aside and allow to cool.
Combine the eggs, milk, sugar, vanilla, cinnamon, orange flavorings/zest, salt and pepper in a dish for dipping the toast. Mix well.
Slice the bread into thick slices. Cut a pocket in the bottom part of the bread. Place about 2 tablespoons (or as much as will fit without breaking the bread!) in each pocket. I got about 7 slices of stuffed toast from my loaf but I could have made them a little thinner.
Heat a griddle or skillet to medium heat. Dip the bread slices in the egg mixture on both sides, allowing a minute or two each side. Place a teaspoon or two of oil and butter in the hot pan and place the bread slices onto the skillet. Flip the toast when they are browned, 4 or 5 minutes each side. Place in warm oven to keep warm while finishing the rest of the French toast.
Serve with any of the following or none of the following: blueberry sauce, maple syrup or golden syrup, whipped cream, powdered sugar, fresh berries.