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
Cheddar Stuffed French Toast w/Warm Peach Compote
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 portions 1x
Are you a dipper or a soaker when it comes to French toast? Either way, I’ve got a fantastic cheddar stuffed French toast you’re going to love!
- 8 slices of hearty white bread (good quality)
- 8 eggs
- ⅔ cup of milk
- ½ teaspoon vanilla extract
- 1 cup shredded orange cheddar (mild)
- 2 tablespoons oil, divided (Canola or vegetable oil)
The peach compote:
- 5 peaches, peeled and cut in wedges
- 4 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- Maple syrup
- Powdered sugar
- Mint leaves
- Peel all the peaches, cut them into wedges and put them in a pot. Add sugar, vanilla and maple syrup to the pot and mix with a spoon. Cover the pot and heat on low-to-medium heat for about 10-15 minutes. If you want it more syrupy – add more sugar. You should check on it and stir while it cooks.
- While the compote is cooking do your other prep. Shred the mild cheddar and set aside on cutting board.
- You will assemble the sandwiches by putting a ¼ cup of shredded cheese between two slices of white bread. (see note #1) Do this for all four portions and set them aside on a plate or sheet pan.
- Beat all the eggs in a mixing bowl for a minute or so. Add the milk and vanilla and beat together until everything is well combined. Transfer the egg mixture into a wider bowl or plate so it’s easier to dip the bread in.
- Start dipping the cheese sandwiches in the egg mixture. Handle with care so they don’t fall apart. I like to fully soak the bread in the egg. Press gently on the bread, then flip it over. I usually flip a couple more times to make sure it’s fully soaked. Then set aside on a plate or sheet pan.
- Heat oil in two pans on low-to-medium heat. About 1 tablespoon of oil per pan. Brush oil around bottom with a pastry brush if you like. Let the oil get hot then add two stuffed French toasts to each pan. Cook for 2 ½ to 3 minutes until it’s golden brown, then turn over. Cook another 2 ½ -3 minutes on the other side until golden brown.
- Cut French toast in triangles and serve on a platter with the peaches on top! Or serve buffet style and everyone helps themselves.
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- I used a “hearty white” bread which is slightly larger than a standard white loaf. I think it works better for this recipe.
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