gouda and blueberry stuffed french toast with maple syrup

I’m making my mom brunch for Mother’s Day.  I thought I better test out my recipe before hand.  Um.  Can’t stop. so yummy.

Ingredients:

Gluten free artisan loaf from Bigstar Bakehouse

Gouda cheese, sliced very thin

Fresh blueberries

almond milk (or regular milk if you prefer)

2-6 eggs

salt,

butter

maple syrup

 

Directions:

1. Slice your loaf in fairly thick slices.  It’s best if your loaf is a day old or so. place thin slices of room temperature Gouda and some blueberries on one slice. Again, if the blueberries are getting a little older and squishier- even better! Top with second slice of bread.

2. Beat together 2 eggs and about a 1/4 cup almond milk with a whisk. Add a pinch of salt and mix.  Transfer your egg mixture to a wide bowl so you can dip your french toast. Dip both sides. Hold the sandwich together so your blueberries don’t fall out!

3. Heat a non-stick pan over medium/low heat.  Add a table spoon of butter and once it stops bubbling place your dipped sandwich on the pan.  Cook each side until nicely browned.  You can add a lid if you keep the heat low and that will help the cheese melt fully.

4. Serve with butter and maple syrup!

Happy Mother’s Day!

 

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  1. Wow! Those look god damn delicious! LOVE the new look of the site!

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