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Today we travel north to Vermont, to learn about an artisan cheesemaker take on a breakfast classic, French Toast. But now we add the element of creamy cheddar cheese. Margarita Martinez with the Cabot Cheese Creamery of Vermont came by Tonia's Kitchen to talk about their cookbook, appropriately named Cabot Creamery Cookbook and recipe in particular, the Ver-monte Cristo. Essentially, its French Toast with sharp cheddar cheese, sautéed onions or shallots, brought together in a sandwich, topped with maple syrup and maybe served with sausage or ham. It's both sweet and deliciously salty, quite the combination!
- 3 large eggs, beaten
- 1 cup half-and-half
- 2 tablespoons vanilla extract
- 4 slices favorite local bread, thinly sliced
- 2 tablespoons Cabot Unsalted Butter, divided
- 1 Granny Smith apple, cored and sliced
- 1 whole shallot or very small onion, julienned or thinly sliced
- 1 teaspoon apple cider vinegar
- 4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
- 2 large cooked sausage patties or thick slices ham
Directions
- In medium bowl, whisk together eggs, half-and-half and vanilla. Add bread slices, turning to coat with mixture, and set aside to soak.
- Melt 1 tablespoon of butter in small skillet over medium-high heat; add apple slices and shallot or onion and cook until tender. Add vinegar and cook for one minute longer. Remove from heat and set aside.
- Melt remaining butter in large skillet or griddle over medium-high heat. Remove bread slices from egg mixture (discard remaining egg mixture) and cook in skillet for about two minutes on each side.
- Layer cheese, sausage or ham and apple mixture evenly over two of bread slices. Top with remaining two bread slices.
- Cook for one minute or until golden on underside. Turn sandwiches over and cook for one minute longer, or until sandwich is golden on second side and cheese is melted. Cut in half and serve warm.
