Cooking & Baking
Related: About this forumStuffed French Toast recipe (with "peaches foster" sauce)
So this week we're going back to brunch. We made a goat cheese stuff french toast, and a beautiful peach sauce (very similar to a bananas foster) to go on top. Gotta love peach season! We cribbed a bit from our own Cajun French Toast recipe (Pain Perdu) but made a few alterations for this recipe. It came out extremely well, nice and fluffy on the inside, and the goat cheese was nice and melty, making a great sour contrast to the sweet and rich custard soaked through the bread.
Peach season is in full swing here, and it's been hot in Ontario, so it's hard to pass up using some amazing peaches in a dish like this. They're extremely flavourful, a little bit tart, and really hold up to the sugar and butter in the pan. For peaches, a little splash of bourbon or whiskey is preferable to rum, in our opinion, but please follow your own tastes!
Of course it is not necessary to use goat cheese. Any kind of cream cheese would be fine here, and you could also replace it with something like mascarpone or even a nice double cream brie. Just make sure you portion and freeze your cheese to make getting it into the pocket of bread a little easier.
GemDigger
(4,305 posts)Oh My!!
Saviolo
(3,270 posts)It's definitely an impressive thing to pull out at a brunch party.
MagickMuffin
(15,893 posts)It really adds another level of caramelization to the toast. YUM
This is pretty much how I make my french toast.
Saviolo
(3,270 posts)Yeah, if you cut it a little thicker, you've got the Cajun pain perdu (literally "lost bread" because you're supposed to use stale baguette). You get that nice seared outside and the creamy custardy inside.
Laura PourMeADrink
(42,770 posts)cheese. Love it with fresh tomatoes and with beets. But it has a sour component to me, especially with organic. I love this recipe, but think I would try with a cream cheese. To me it would be a flavor combo similar to a cream cheese king cake or Danish. But with the same color and oozing effect.
Add some good breakfast sausage and would definitely be a star brunch.
Thanks!
Saviolo
(3,270 posts)Which makes a nice counterpoint to the sweetness of the egg custard soaked into the bread and the sweetness of the sauce. Of course, goat cheese isn't for everyone, and some people just don't like the goatiness of it. A plain cream cheese or mascarpone will work just fine (you could even mix in some lemon zest before freezing), or even a nice double cream brie cut into nice slim slices before freezing. It's highly personizable.
Laura PourMeADrink
(42,770 posts)and then later for a group meal, if we ever see those again.