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Saviolo

(3,270 posts)
Thu Aug 27, 2020, 10:41 AM Aug 2020

Stuffed 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.

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Stuffed French Toast recipe (with "peaches foster" sauce) (Original Post) Saviolo Aug 2020 OP
In my best Mr. Takei voice I say ... Oh My!! GemDigger Aug 2020 #1
Can't recommend it enough. Saviolo Aug 2020 #2
One of my special addition is topping off the soaked bread with a sprinkling of sugar MagickMuffin Aug 2020 #3
Awesome! Saviolo Aug 2020 #4
+1. But am trying to wrap my brain around the goat Laura PourMeADrink Aug 2020 #5
It is definitely sour Saviolo Sep 2020 #6
True..be easy to try all of them. Can't wait to try this Laura PourMeADrink Sep 2020 #7

MagickMuffin

(15,893 posts)
3. One of my special addition is topping off the soaked bread with a sprinkling of sugar
Fri Aug 28, 2020, 09:57 PM
Aug 2020

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)
4. Awesome!
Sat Aug 29, 2020, 06:31 PM
Aug 2020

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)
5. +1. But am trying to wrap my brain around the goat
Mon Aug 31, 2020, 01:25 PM
Aug 2020

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)
6. It is definitely sour
Tue Sep 1, 2020, 10:15 AM
Sep 2020

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)
7. True..be easy to try all of them. Can't wait to try this
Tue Sep 1, 2020, 03:06 PM
Sep 2020

and then later for a group meal, if we ever see those again.

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