Before you get freaked out about what a compote is, I'll just tell you. It's fruit and sugar cooked in a pot. That's it. I mean you can add spices and flavorings too. But at its core, a compote is fruit and sugar cooked in a pot. This cheddar stuffed French toast was a guest favorite at an inn where I worked a long time ago. Everyone always raved about it. Since I love recreating food memories, I thought I would give this one a try. The best part: this recipe would be great for Easter or Mother's Day - both of which are coming soon!
If you'll recall, I made Really Great Rum Cake a while back and that is the same place that served this incredible cheddar stuffed French toast with warm peach compote. I don't have the exact recipe the inn used, but it wasn't hard to figure out either. The key is to not over-do it with the cheese. I know, this seems contrary to my usual, care-free cheese, cheese and more cheese please attitude. Restraint, with this recipe, is key. We're adding just a touch of cheese per portion. Enough that it tastes like something you've never had before in your French toast and you can't quite figure out why it is so damn delicious.
When it comes to French Toast, are you a dipper or a Soaker?
I'll tell you right off the bat I am a soaker. I like to drench the bread in the egg. I don't dabble - I allow the bread to revel in that egg. Simply put, I like mine to be soaked all the way through. If you are a dipper that is okay too. To each his own. If you only want to lightly dredge the bread in the egg you can. I never even realized I was a soaker until I ate French toast that was made by someone who is a dipper. It was a strange experience as I wrestled with my fork and knife to cut the French Toast she prepared. This normally tender delight felt more like cutting through a tough steak.
I could see the white bread in the middle. It was disorienting. I mean, a little visible white bread in the middle is okay. But this was full-on white bread visible throughout the entire middle. I remember looking at it so curiously, since I thought everyone basically made French Toast the same way. The proper way - soaked through. My whole world came crashing down that day. Up was down, left was right. Suddenly there were dippers and soakers I never knew existed in the world! But everything turned out okay. I am a survivor. I have recovered from the trauma and moved on with life in case you were wondering.
Cheddar Stuffed French Toast is Super Easy to Make
If you're looking for some other tasty delights for breakfast or brunch, be sure to take a look at my Skillet Frittata with Spinach, Leeks & Feta, my awesome Western Omelet or these tasty Cheddar Herb Biscuits.
Please take time to get to know your kitchen better. Make delicious food for yourself and your loved ones. Explore new recipes and flavor profiles. Eating out at restaurants has never been more expensive. Try to enjoy the simple pleasure of cooking food from your heart. Share your meals and your stories around the table. There is so much love there.Print