Every cheese lover has a favourite, that one cheese that is held in the highest regard, which is almost worshiped, and is always snagged when spotted. For some, it might be a simple cheddar, for others a Jarlsberg. Some might prefer stinky, blue-mould cheeses, and yet others might have a soft spot for herb or fruit cream cheeses (yes, they are technically a cheese).
And even the most mild-mannered person can become loud and opinionated when their favourite cheese is questioned, criticised or cast aside as a poor choice.
Love it or hate it, Brie, or more precisely, triple-cream Brie is my absolute favourite cheese. So, when asked to come up with a cheesy romance Cheese Please! Blog Challenge for the month of February, the only decision I had was what to pair the Brie with.
Sorry Fromage Homage, there is no specific romance story here, there is just me, my love of Brie, my love of French Toast and the fact that I’ve wanted to make this for a while now.
This would make a pretty awesome Valentine’s Day breakfast though, if anyone was so inclined… especially if served in bed… with Champagne…
Brie and Strawberry-Stuffed French Toast
- ½ cup milk
- ½ cup thickened cream
- 2 eggs
- 60g sugar
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 20g butter
- 4 pieces of bread*
- 1 tablespoon butter
- 125g Brie (thinly sliced)
- 8 strawberries (thinly sliced)
- Maple syrup (to serve, optional)
- In a bowl, combine the milk, thickened cream, eggs, cinnamon and vanilla extract and whisk vigorously to incorporate the cinnamon with the rest of the mixture.
- Melt the butter in a large, heavy-based frying pan over medium heat.
- One at a time, dip each piece of bread into the egg mixture until submerged, and gently place in the pan.
- Cook for a few minutes per side until the bread becomes lightly browned and mostly set.
- Add the sliced Brie and strawberries over two pieces of bread. Top with the remaining two pieces of bread, and continue to cook for another minute or two or until the cheese begins to melt.
- Serve immediately, with or without maple syrup.
* The bread chosen to make French Toast with is really up to the individual. Personally, I prefer using thinner, fresh slices of French bread as opposed to café-style thick slices of bread. Thinner slices of bread will ensure that the egg mixture cooks all the way through and there is less chance of the bread falling apart. Brioche and Challah breads are excellent choices if you prefer a more eggy French Toast.