By 2015-07-10 InFood, Recipes
 

Stuffed French toast brioche

We woke up the other morning and felt like a decadent breakfast. We came across this recipe from Jamie Purviance’s cookbook ‘Weber’s Time to Grill’ that we have in our showroom. Given we had bought some wonderful peaches the day before it seemed like the right thing to do. It certainly wowed our house guests. Sweet brioche bread stuffed with grilled peaches and cream cheese cooked on the gas barbecue takes this classic dish to new heights.

Ingredients:
12 slices of brioche
180gms cream cheese
6 tbsp peach jam
8 large eggs
500ml whole milk
500ml semi skimmed milk
2 tbsp granulated sugar
1 tbsp vanilla extract
1 orange
0.25 tsp kosher salt
4 large ripe peaches
Vegetable oil spray

Procedure:
▪ Arrange six slices of the brioche in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 30gms of cream cheese, leaving a 1.5cm border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then make sandwiches with the cream cheese halves.

▪ In a large bowl whisk the eggs, whole milk, semi skimmed milk, sugar, vanilla, orange zest and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.

▪ Lightly spray the peaches with oil.

▪ Prepare the grill for direct and indirect cooking over medium-low heat (about 180ºC).

▪ Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once.

▪ Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the centre. This should take about 5 minutes. Whilst doing this, halve the peaches removing the stone and grill them over direct medium-low heat until the flesh is marked and the peaches are warm, 5 to 10 minutes, turning once or twice. Remove from the grill and cut the peach further into quarters in half lengthwise.

Take your time eating this sweet, crispy, sticky sandwich of loveliness. A glass of freshly squeezed orange juice just finishes of this great brunch comfort food. Enjoy!

By CHRIS WINSTANLEY

Article supplied by Chris Winstanley from Moveison outdoor living store near Lagos.


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