A real treat, this savory French toast is full of mushrooms, peppers and cheese. Cooked until golden brown, it looks lovely an the plate.
8 (1-in. thick) slices brioche or challah bread
Butter, for frying
2 oz. shiitake mushrooms, sliced
1 large red bell pepper, seeded and cut into strips
8 oz. fontina cheese, sliced
1⁄2 cup milk
Salt and pepper, to taste
- Cut a slit on the side of each bread slice to make a large pocket.
- Melt 1 tbsp. butter in skillet. Add shiitakes and red pepper; sauté 5 min.
- Stuff each bread slice with a cheese slice and some shiitakes and pepper strips. In a bowl, beat eggs with milk and salt and pepper to taste. Dip stuffed bread slices in egg mixture, coating both sides.
- Melt another 1 tbsp. butter on preheated griddle or in large skillet. Place stuffed bread slices on hot cooking surface and cook until golden brown on both sides and cheese is melted. Serve hot.