I got the idea for this Sunday brunch dish from one of my favourite Ottawa restaurants – Benny’s Bistro. They regularly take two pieces of their amazing bakery fresh bread and stuff wonderful ingredients in between. I decided to do a version with tart Granny Smith apples, old cheddar and a caramel drizzle. I thought it seemed like a fancy maple syrup, which is never a bad idea.
You can pick any combination of ingredients, put it between two pieces of French toast, and you’re guaranteed a good time. Here is what I picked for this particular batch:
If you know how to make French Toast, you know how to make this dish. Just fry on one side, flip it over and add your ingredients of choice, and add a second piece, cooked side down to form a sandwich. Tip: If you use something like cheese that needs to melt, put a lid over the frying pan for a few minutes to make sure it gets melty enough.
Top with a salted caramel drizzle to finish it off. So decadent.
Stuffed French Toast
Thickly sliced Italian Style Bread
1 Tbsp Butter
2 Cups Milk
1 tsp Vanilla
1/2 tsp Cinnamon
1 Granny Smith Apple, sliced thin
Old Cheddar Cheese, sliced thin
1. Mix milk, egg, vanilla, cinnamon and salt in a medium sized bowl, big enough for bread dunking.
2. Dunk bread slices into mixture.
3. Heat frying pan to medium heat and melt butter. Add dunked pieces of bread, and cook until golden brown.
4. Flip bread and add apple and cheese to cooked side. Top with second piece of French toast, cooked side down.
5. Once bottom of sandwich is golden brown, flip and cook top piece of bread until golden brown as well.
6. Top With Salted Caramel Drizzle and dig in.
Salted Caramel Drizzle
1/4 cup butter
1/4 cup brown sugar
2 Tbsp Heavy Cream (I used skim milk, and it worked just fine)
1 tsp vanilla
Few Pinches Fleur de Sel, to taste
1. Put everything in a saucepan and bring to a boil. Reduce heat and allow to thicken, stirring occasionally so it doesn’t scald. Serve when mixture reaches desired consistency.