Cacow Belle Stuffed French Toast
If your sweetie is looking for a culinary delight this Valentine’s day, our latest recipe is a dreamy stuffed French toast that will do the trick! Our newest cheese is a luscious combination of buttery cheddar with hints of cocoa and cinnamon courtesy of Lillie Belle Chocolate and a finishing note of heat. The complex flavors layer with the cheese and add depth and richness to this brunch-time superstar.
One large loaf of Challah or Brioche
4 oz. cream cheese
8 tsp. raspberry preserves (seedless)
6 oz. Cacow Belle, shredded
1/3 c. cream or half and half
1 ½ tsp. vanilla
1 tbsp sugar
3 tbsp. butter
powdered sugar & fresh raspberries (for garnish)
Slice Challah or Brioche into 16 slices, about ¾” wide.
Spread a thin layer of cream cheese onto each slice of bread.
Spread a 1 tsp. of raspberry preserves on top of 8 slices of bread.
Pile ¼ - 1/3 c. of shredded Cacow Belle on top of jam and top with remaining slices of bread, cream cheese side down.
In a large, shallow bowl, combine eggs, cream, vanilla, sugar and salt and whisk well until combined.
Melt 1 tbsp. butter in a large skillet over medium-low heat. Dip one sandwich into custard mixture for 3 seconds and carefully flip over to coat both sides. Gently place sandwich into warm skillet and cook for 3 minutes until golden brown. Do not crowd skillet. Flip sandwich and cook for an additional 1-2 minutes until custard is set and cheese is melted.
Place cooked sandwiches in a warm oven until all sandwiches are cooked. Add 2 tsp. of butter to skillet between batches of sandwiches. Just prior to serving, top with powdered sugar and fresh raspberries.
*To maximize custard retention, slice bread up to 8 hours before preparing recipe and allow slices to sit out, exposed to air to dry out somewhat.