Mushroom, Onion & Comté Cheese Stuffed French Toast
Mushroom, Onion & Comté Cheese Stuffed French Toast
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
- 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.
- 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.
- Add onions to mushrooms and mix well to combine. Set aside in a bowl and let cool for a few minutes.
- In a low bowl mix eggs, milk and salt together until combined.
- 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).
- 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.
- 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.
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