Chef Christine Wansleben of Mise En Place, created Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce for our Virtual Chef Demo! Perfect for breakfast or brunch! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
| Servings | Prep Time |
| 8 people | 15-20 minutes |
| Cook Time |
| 20 minutes |
|
|
|
|
Chef Christine Wansleben of Mise En Place, created Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce for our Virtual Chef Demo! Perfect for breakfast or brunch! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
|
Ingredients
Peach Sauce
- 8 medium fresh peaches
- 1/2 cup Sugar
- 4 pinches ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tbsp Ames Southern Hot Honey
Goat Cheese Filling
- 1 loaf Honey Whole Wheat Bread
- 4 oz Goats R Us goat cheese 4 oz = 1 container
- 6 tbsp confectioners' sugar
- 1 lemon zested
- 2 tbsp milk
French Toast
- 6 large local eggs
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 2 tsp unsalted butter or amount as needed
- 2 tsp vegetable oil or amount as needed
Servings: people
Instructions
Peach Sauce
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat. Add 1 Tbs of the hot honey to the mixture and set aside.
Bread
- Slice the loaf of bread into 1 1⁄2” thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
Goat Cheese filling
- Stir together goat cheese, confectioners' sugar, and lemon zest until smooth. Add a couple of tablespoons of milk if mixture is still a little stiff. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
French Toast
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group! 
