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Recipe: Blueberry Sambuca Stuffed French Toast

Foodsmiths Recipe by Perth Pepper and Pestle

 

Pamper yourself with this luxurious but easy breakfast!

You will need...

2 Large Eggs
2 slices Egg Bread (or your choice of bread)
4 tbsp heavy cream or whole milk
Butter for pan frying
GLAZING:
1/2 jar Perth Pepper and Pestle Blueberry Sambuca Pepper Jelly, melted in a small saucepan on the stovetop over low heat or in a microwave-safe container in the microwave.
STUFFING:
About 1/2 cup Goat Cheese or Ricotta Cheese
Lemon Zest
GARNISH
Fresh Blueberries, Edible Pansies or Zest of Lemon


Put it together...

In a shallow dish whisk together 2 eggs and 4 tbsp cream or milk until well blended. Add 2 bread slices and allow slices to soak for about 8 minutes. Turn slices and soak again until thoroughly soaked through. Stir lemon zest into the goat or ricotta cheese. Layer soaked bread and cheese filling like a sandwich and saute in butter until golden brown on both sides and cooked through. Place sauteed, stuffed French Toast on a serving plate and drizzle with the melted, warm runny Blueberry Sambuca jelly. Place the remaining warmed jelly into a sauceboat to serve on the side. Garnish with fresh blueberries, pansies and zest. Serves one, repeat as needed!

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