RECIPE: Cheese-Stuffed French Toast
Today for brunch, we made this tasty recipe from the Wisconsin Milk Marketing Board. It’s sweet and savory: cheese with the sweet notes of conventional French toast.
The recipe uses Havarti from Wisconsin, but you can substitute another cheese of choice. Suggestions: Mozzarella, Monterey Jack, Tilsit or for a stronger flavor, Muenster, Port du Salut or Reblochon. (Check out our Cheese Glossary.)
RECIPE: CHEESE STUFFED FRENCH TOAST
Cheese-stuffed French toast. Photo courtesy EatWisconsinCheese.com.
1. PREHEAT oven to 350°F.
2. ARRANGE half of bread cubes in lightly buttered 13x9x2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes.
3. WHISK together the eggs, milk, sugar, 1 teaspoon cinnamon, butter and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle the remaining cinnamon over the top. Cover baking pan with foil.
4. BAKE for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.
5. MAKE the sauce. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve over the French toast or on the side.