Mushroom, Onion & Comté Cheese Stuffed French Toast
 
 
Author:
Serves: 4-5
Ingredients
French Toast Filling
  • 1 pound mushrooms, thinly sliced
  • 1 large sweet onion, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, divided
  • 1 teaspoon thyme, leaves only
  • ¼ pound Comté cheese, grated
  • 2 tablespoons Dijon mustard
  • 1 loaf brioche bread, cut into 2” pieces
Custard
  • 3 large eggs
  • ¼ cup milk
  • ¼ teaspoon kosher salt
Instructions
  1. Sauté onions in olive oil and 2 tablespoons butter on medium-low heat until caramelized. Season with ¼ teaspoons of salt or more to taste.
  2. In another pan sauté chopped mushrooms with ¼ teaspoon kosher salt and 2 tablespoons butter on medium high heat, moving around often not to burn until browned. Add thyme and cook for an additional minute.
  3. Add onions to mushrooms and mix well to combine. Set aside in a bowl and let cool for a few minutes.
  4. In a low bowl mix eggs, milk and salt together until combined.
  5. Cut the brioche into 2” thick pieces and then using a paring knife, cut a spit at the bottom of the bread to create a pocket. (Careful not to pierce through).
  6. Using a butter knife, spread the mustard inside the pocket of the bread. Stuff a few spoonfuls of mushroom and onion mixture. Add in three slices of Comté cheese and gently press to close the opening.
  7. Soak the toast in custard mixture on both sides. Preheat a pan to medium heat, add a tablespoon of butter with 1 tablespoon of olive oil and cook toast until browned on both sides. Repeat until all slices are cooked.
Recipe by Comte USA at https://comte-usa.com/mushroom-onion-comte-cheese-stuffed-french-toast/