- 1/4 cup water
- 1/2 cup dried cranberries
- 2 tablespoons apple juice or apple cider
- 2 Bartlett pears, peeled, cored and finely diced
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract, divided
- 1 teaspoon ground cinnamon, divided
- 2 teaspoons butter
- 1/4 cup chopped pecans
- 1 loaf French bread
- 4 eggs*
- 3/4 cup milk
- 1 tablespoon cane sugar
- 8 slices Cooper® Sharp White cheese
- maple syrup (optional)
It’s French toast, times two. With a melted slab of Cooper® cheese sandwiched in the middle. This is part grilled cheese, part French toast with fruit and nut compote. Drizzle it with maple syrup for pure breakfast decadence.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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In a small saucepan, bring 1/4 water to a boil.
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To make the fruit compote:
Add the cranberries, return to a boil, and cook about 5 minutes.
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Reduce heat to medium-high. Add apple juice, pears, brown sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, for 5 minutes, then reduce the heat and let simmer for approximately 15 minutes to make a compote.
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While the fruit compote is simmering, melt the butter in a small frying pan over medium heat. When butter is melted, add the pecans and toast them, stirring constantly, until golden brown. Set aside.
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Once the cranberries are tender, remove compote from heat and set aside.
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To make the French toast:
Slice the French bread into 1-inch thickness, creating 16 slices.
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In a medium bowl, whisk the eggs, milk, cane sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon.
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Preheat a skillet (electric works nicely). Dunk a slice of bread in the egg mixture, coating both sides. Slide off any excess egg mixture with your finger if needed.
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Place dipped French bread on skillet. Cook one side until lightly browned, then flip and cook the other side. Place finished toast on a plate until all bread slices are cooked and toasted.
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Assemble your sandwiches:
Using the same skillet, place one slice of French toast, add a slice of Cooper® cheese, and top with another slice of French toast. Reduce heat on skillet if necessary.
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Cook/flip until the cheese is nicely melted and sandwiches are heated through.
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Place sandwich on a plate and top with the fruit compote. Sprinkle with toasted pecans. Drizzle with maple syrup and add some extra grated Cooper® on the top of each sandwich if desired (it’s desired).
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Repeat to finish all 4 sandwiches, serve, and enjoy!