Cheese-and-Jam French Toast Sandwiches

By the time Wednesday rolls around, I’m usually thinking seriously about my weekend breakfast options. Geez, that sounds pretty lame, but I eat granola and yogurt every morning during the workweek, so I’m more than ready for a switch-up by the time Saturday arrives. Usually I’ll go with pancakes over French toast, but last weekend I couldn’t resist the photo of “French toast sandwiches” in a great breakfast cookbook I have. This is a lot like stuffed French toast, except here you just sandwich together two slices of bread (I used homemade brioche that I had in the freezer) rather than making surgical-style incisions and injections into one fat slice. The filling is just a schmear of soft cream cheese and your favorite jam. I think a marmalade or a tart jam works best…I used my homemade plum jam here…especially if you plan to slosh it with maple syrup.

Cheese-and-Jam French Toast Sandwiches— makes four servings
adapted from Williams-Sonoma Breakfast Comforts by Rick Rodgers

4 eggs
1 cup milk
finely grated zest of 1 orange
2 tablespoons fresh orange juice or orange-flavored liqueur
1/2 teaspoons pure vanilla extract
8 slices challah, brioche or other egg bread
4 oz cream cheese, at room temperature
6 tablespoons jam or orange marmalade
canola oil or butter for cooking
unsalted butter, at room temperature, for serving
maple syrup for serving

-Preheat the oven to 350°F.

-In a large shallow bowl, whisk together the eggs, milk, orange zest, orange juice and vanilla. Lay one bread slice on a work surface and spread with one-fourth each of the cream cheese and jam. Top with another bread slice. Repeat with the remaining bread, cream cheese and jam.

-Preheat a griddle over medium-high heat until hot. Lightly oil the griddle.

-One at a time, dip the sandwiches into the egg mixture and turn gently to coat evenly, keeping the sandwiches intact. Let stand until the bread has soaked up some of the egg mixture, about 30 seconds.

-Remove the sandwiches from the egg mixture, letting the excess drip back into the bowl, and place on the hot griddle. Cook until golden brown underneath, about 2 minutes. Turn the sandwiches over and cook until browned on the other sides, about 2 minutes more. Transfer to a rimmed baking sheet.

-When all four sandwiches are on the sheet, place the sheet in the oven and bake until the cream cheese melts, about 10 minutes.

-Serve the French toast sandwiches immediately with butter and maple syrup.

9 Comments »

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Love this!

Comment by LW— January 13, 2012 #

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Grilled cheese and jam…Steph, that’s brilliant! I think that may be my dinner! 😀

Comment by Valerie— January 13, 2012 #

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Oh, good morning, Sunday! 🙂

Comment by Paola Yevenes— January 13, 2012 #

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Looks like the perfect weekend breakfast!

Comment by spike— January 13, 2012 #

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Yum!! Oh I will so be making this. Thanks for posting it.

Comment by Megan Bennett— January 13, 2012 #

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I don’t think anything could be better for French toast than brioche. Looks delicious!!!

Comment by Janae— January 14, 2012 #

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Lying in bed thinking how lovely this would be for breakfast. Another day perhaps as I’ve only got brown bread 😦 not quite the same.

Comment by Lesley— January 14, 2012 #

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I would have never come up with this flavor combination on my own but I have to say – it looks sinfully delicious.

Comment by Eliana— January 23, 2012 #

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I can’t wait for the weekend to try this! This is the first look I’ve had at your blog. Look forward to what else you have to offer..

Comment by Reign Christopher— October 4, 2012 #

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