One of the perks of being an adult is being able to eat whatever you want. I sometimes find myself craving breakfast dishes for dinner and this is an example of that. I love French toast and I had wanted to do a savory version of it for a while. French onion soup is something both Pieter and I always enjoy. So I thought why not combine them both in one dish? The result was delicious! Melted cheese, caramelized onions with a bit of booze, soft and buttery brioche, I mean what is not to love? We ended up eating the whole loaf of brioche by ourselves. Yup, it was good! I made each toast quite thick just so I could be able to stuff it with a lot of cheese. And you can also waffle it. I soaked the last remaining piece of stuffed bread in the egg batter, greased the waffle iron, and waffled this savory French toast.
This recipe makes about 4 stuffed French toasts
1 loaf of brioche, about 400grs
250gr Emmental or gruyere cheese, thinly sliced or shredded
For the onions:
7 medium white onions, thinly sliced
2 tablespoons of butter, plus extra for frying the french toast
5 sprigs of thyme, leaves only
1 shot of port
1 shot of white wine
For the egg batter:
250ml of cream
3 cups of milk
Melt the butter in a large pan over medium heat. Add the sliced onions, thyme, salt and pepper. Cook for about 10 minutes, stirring from time to time. After the 10 minutes have passed and the onions are caramelized, add the port and white wine to deglaze the pan. Stir, so nothing is stuck to the bottom of the pan. Once the liquid has evaporated, turn the heat off and transfer the onions to a plate.
Slice the brioche loaf into thick slices of about 5 or 6cm. The slices need to be big in order to be able to hold the filling. Using a paring knife, cut through the top part of the crust of each slice to create a pocket.
Stuff each slice with some of the caramelized onions and cheese. Then using your fingers, press together the opening of each toast to seal it and keep the stuffing from coming out while cooking.
In a large bowl, mix the egg batter with a whisk.
In a large pan, add about 2 tablespoons of butter and melt it over low heat.
Soak 2 of the stuffed pieces of bread in the egg batter. Then place them on the pan and cook for about 4 to 5 minutes on each side on low heat. Then repeat for the remaining pieces.
Serve right away.
And if you want, you can also waffle it! I hope you guys have a lovely start of the week!