Apple, Brie and Rosemary Stuffed French Toast: Breakfast-Brunch
1 cup Half n Half
1/4 cup beer (recommend a Belgium Triple like Victory's Golden Monkey)
1 teaspoon vanilla extract
3 baking apples (recommend fresh Vermont honey crisp)
2 loaves of soft French bread
Vermont maple syrup
Preheat griddle or skillet to 350 degrees.
Whisk eggs, Half and Half, beer and Vanilla Extract in a dish large enough to dip your French toast pieces in. Slice the French bread into twelve 1 inch thick pieces, slice in half down the center but do not go all the way through as you are creating pockets for stuffing.
Slice apples into thin slices, if you are not cooking immediately you can soak them in a bowl of lemon juice and cold water so your apple slices do not turn brown. Slice your brie to desired size and dice rosemary. Stuff French bread with apple slices, brie and rosemary.
Add a generous amount of butter on the griddle dip French toast in egg mixture and put on the griddle. Cook each side until golden brown and brie is melted.
When plating garnish with walnuts, craisens, powdered sugar and a sprig of rosemary. Serve with Vermont Maple Syrup and the beer you used to make this fun recipe.
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