French Toast Grilled Cheese
This French Toast Grilled Cheese is absolutely decadent, and the perfect breakast-in-bed for you or one of the badass women in your life this International Women’s Day! Pair this with an extra-dry Prosecco, like the Kirkland Signature DOCG Asolo Prosecco Superiore from Costco Liquor, or make it a mimosa!
French Toast Grilled Cheese
Yield: 2
International Women's Day is coming up on March 8th, and this decadent sweet and salty grilled cheese is the perfect 'breakfast in bed' for you or one of the amazing women in your life!
Ingredients
- 4 slices French bread
- 2 tbsp butter
- 2 cups finely grated mozzarella
- 6 square slices of Gruyere
- 2 eggs
- 2 tbsp 18% cream
- 2 tbsp 2% milk
- 1 tbsp maple syrup
- Optional: 1/4 tsp cinnamon
- Optional: Sweetened condensed milk for a ‘bruléed’ exterior. You will need a Butane Torch for this!
Instructions
- Butter one side of your bread slices (the ‘inside’).
- To one slice, add a handful of grated Mozzarella, the Gruyere slices, then another handful of Mozzarella. Top with the second slice.
- Mix together egg, cream, milk, maple syrup, and optional cinnamon in a shallow bowl.
- Before you soak your grilled cheese, heat a pan over medium heat so that it’s ready when you need it.
- Dredge your grilled cheese in the egg mixture, thoroughly coating both sides, and then place in your preheated pan.
- Grill for 3-5 minutes on one side (covered), flip and grill for another 3-5 minutes until the cheese is gooey and melted and the bread is crisp and golden.
- Transfer to a plate. If you decide against the Brulée, top with fresh berries, maple syrup, and icing sugar!
- If you Brulée: Add a spoonfull of sweetened condensed milk to one side of your grilled cheese and spread into a thin layer. Fire up your torch and brulée away until the condensed milk is bubbly and golden. Repeat on the other side! NOTE: This was my first torching experience and it did not go quite as planned! It won’t create a ‘crust’ like a creme brulée. It will be gooey-er, but DELISH. If I were to make it again, I would top it with some Demerara sugar before torching it.
