Stuffed French Toast may be one of the most complete breakfast treats. It is both provocative and comforting. Additionally, this is a dish which can be twisted and modified many ways. Therefore, we will only present a glimpse into this nutritious and tasty breakfast treat.
We discovered stuffed French toast at the Pine Cone Lodge in Cranberry Lake, NY. The restaurant is right on State Route 3 so it is easy to find. The minimal parking is usually full but the turnover is quick. If you can visit then you should try the real thing! Well, bring your family or friends to try it and pick through the menu for something safe.
Every summer we would visit the Adirondacks and every visit required at least one breakfast from this kitchen. We didn’t get the actual recipe but it is pretty simple. A quick analysis of the obvious ingredients and the environment are clear giveaways. Interestingly, the informal seating and a clear view of the kitchen makes this place a bistro. The owners would glance at the knotty pine paneling decorated in ancient rustic and laugh.
Our recipe for gluten-free stuffed French toast is simple enough:
- Two eggs beaten in a small bowl with 1 or 2 tablespoons each: olive oil and milk, half and half or cream
- 4 pc. gluten free white bread such as Schar
- 2-4 slices Fontina, Havarti or Monterrey Jack Cheese
- 2-8 slices of ham depending on thickness
- Real Maple syrup
- 1/2 – 2 oz. butter
Soak bread in beaten egg mixture for 5-7 minutes or until the mixture is almost all in the bread. Also, arrange the slices of ham and cheese in stacks so they can be quickly added. Use appropriate amounts of ham and cheese according to taste.
Use medium to medium low heat in a large skillet. Add enough butter to coat pan and cook the pieces of egg soaked bread in pairs. When one side is done, turn one piece of bread over and stack the ham and cheese on. Then, place the 2nd piece of bread cooked side down on top of the stack. Now, you should have a completed yet half cooked sandwich. When the bottom is cooked, turn the sandwich over to cook the last side while the cheese is melting. When both sides are cooked to a golden brown, put it one a plate and pour some of that delicious maple syrup on.
The variables…
Importantly, choices for what type of bread or ham to use are left vague. Similarly, maple syrup comes from many places and fans can be quite vigorous. We found some cheap stuff at the local WalMart. It is mostly no big deal except for the cheeses. Our first choice is Fontina because you can heat it up and it doesn’t separate like cheddar or others. Also, it tastes better. Havarti or Monterrey Jack will also work. Cheddar will make your delicious breakfast taste like a grilled cheese sandwich and we are trying for that “cabin in the woods” effect and not “school cafeteria.” Similarly, using Black Forest or Hickory Smoked or Honey Baked ham will give a different vibe and each are worth trying.
Let us know which you think is best and why…
Buon Appetite!