Cooper® French Toast Sandwich – What Breakfast Dreams Are Made Of – Cooper Cheese

Name: Cooper® French Toast Sandwich – What Breakfast Dreams Are Made Of
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup water; 1/2 cup dried cranberries; 2 tablespoons apple juice or apple cider; 2 Bartlett pears, peeled, cored and finely diced; 2 tablespoons brown sugar; 1 teaspoon vanilla extract, divided; 1 teaspoon ground cinnamon, divided; 2 teaspoons butter; 1/4 cup chopped pecans; 1 loaf French bread; 4 eggs*; 3/4 cup milk; 1 tablespoon cane sugar; 8 slices Cooper® Sharp White cheese; maple syrup (optional)

Cooper® French Toast Sandwich – What Breakfast Dreams Are Made Of

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

35 minutes

It’s French toast, times two. With a melted slab of Cooper® cheese sandwiched in the middle. This is part grilled cheese, part French toast with fruit and nut compote. Drizzle it with maple syrup for pure breakfast decadence.

Author:

Cooper® Sharp

Image of Cooper® French Toast Sandwich – What Breakfast Dreams Are Made Of

Ingredients

1/4 cup water
1/2 cup dried cranberries
2 tablespoons apple juice or apple cider
2 Bartlett pears, peeled, cored and finely diced
2 tablespoons brown sugar
1 teaspoon vanilla extract, divided
1 teaspoon ground cinnamon, divided
2 teaspoons butter
1/4 cup chopped pecans
1 loaf French bread
4 eggs*
3/4 cup milk
1 tablespoon cane sugar
8 slices Cooper® Sharp White cheese
maple syrup (optional)

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Directions

In a small saucepan, bring 1/4 cup water to a boil.

TO MAKE THE FRUIT COMPOTE:

Add the cranberries, return to a boil, and cook about 5 minutes.
Reduce heat to medium-high. Add apple juice, pears, brown sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, for 5 minutes, then reduce the heat and let simmer for approximately 15 minutes to make a compote.
While the fruit compote is simmering, melt the butter in a small frying pan over medium heat. When butter is melted, add the pecans and toast them, stirring constantly, until golden brown. Set aside.
Once the cranberries are tender, remove compote from heat and set aside.

TO MAKE THE FRENCH TOAST:

Slice the French bread into 1-inch thickness, creating 16 slices.
In a medium bowl, whisk the eggs, milk, cane sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon.
Preheat a skillet (electric works nicely). Dunk a slice of bread in the egg mixture, coating both sides. Slide off any excess egg mixture with your finger if needed.
Place dipped French bread on skillet. Cook one side until lightly browned, then flip and cook the other side. Place finished toast on a plate until all bread slices are cooked and toasted.

ASSEMBLE YOUR SANDWICHES:

Using the same skillet, place one slice of French toast, add a slice of Cooper® cheese, and top with another slice of French toast. Reduce heat on skillet if necessary.
Cook/flip until the cheese is nicely melted and sandwiches are heated through.
Place sandwich on a plate and top with the fruit compote. Sprinkle with toasted pecans. Drizzle with maple syrup and add some extra grated Cooper® on the top of each sandwich if desired (it’s desired).
Repeat to finish all 4 sandwiches, serve, and enjoy!

Recipe Note

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.