Maple Goat Cheese & Jam Stuffed Brioche French Toast RollsWednesday, February 17, 2016
Over the weekend, I was all set to make French toast. I had my loaf of brioche. I had a carton of farm fresh eggs and caught a deal on some organic berries. Plenty of butter and maple syrup were on hand. I was all out of milk or cream but needed to use up the rest of some extra-thick buttermilk, so that would be my "twist" to the recipe. But as I scanned the fridge, I came across the goat cheese I was saving for a salad that week and a couple jars of wine infused jam. As it always inevitably does, my mind started racing and I threw the idea of regular French toast out the window.
The first time I remember seeing anybody make French toast rolls was years ago on Pati's Mexican Table. Pati Jinich prepared a simple kids friendly recipe by flattening white bread slices and spreading them with chocolate or jam. The bread was rolled up, dipped in batter and pan fried just like French toast, finished off by a roll in cinnamon sugar. I don't remember if I ever made them, but the idea remained tucked away in my massive mental library of recipes to try. A week ago or so, I saw a photo of a similar French toast roll recipe floating around and it immediately came to mind as I gathered my ingredients that morning. French toast rolls it was, only I was going to make a version impressive enough for adults.
Use any kind of jam or preserves that you love here. The tanginess of goat cheese goes well with sweet maple syrup and fruity jam, but a milder cream cheese or mascarpone would also work. If you don't have a thick, full fat buttermilk use heavy cream instead. I wouldn't compromise on the bread or butter though. Brioche or challah lend the rich, eggy texture you're going for, and you'd be surprised how much of a difference European butter adds in flavor! (I may already have converted you by way of my biscuits or pie crusts!) After rolling the French toast in cinnamon-cardamom sugar, the result was something that tasted remarkably like a churro. I'm now intrigued by the idea of turning these into a dessert, maybe with chocolate and whipped cream...
By the way, if you're interested in buying the jam, it was a sample from my Hatchery tasting box. Always remember that you can get your first box for just $10 (that's 50% off) using code "kitchenista" at check out!
This was a fun and decadent treat for breakfast and a creative departure from the usual French toast. My kids loved it, grown up flavors and all. I was so excited about the recipe that I shared it right away on Twitter that morning, but here is the complete version I promised to blog. Enjoy!
Total Time: 30 minutes
Yield: Serves 4
Special Equipment: heavy skillet, rolling pin, wire rack set over a heavy baking sheet
Once the skillet is hot and butter is sizzling, add the French toast rolls. I was able to fit them all in at once, but work in batches if you have a smaller skillet (in this case, you may want to start with just half the butter, adding the rest with the next batch.)
Pan fry the French toast rolls on all sides until golden brown and crisp. Keep them moving around so they don't scorch on one side.
While the French toast rolls cook, mix together the sugar, cinnamon and salt. Spread it out on a clean baking sheet or plate. As you remove each French toast roll from the skillet, roll it around in the sugar mixture.
Plate and serve immediately with fresh berries and warm maple syrup!