French Toast Sandwich – What Breakfast Dreams Are Made Of

Melt Melt MELT Slice Slice SLICE 4 4 SERVES: 4
Prep Time: 10 MIN
Cook Time: 35 MIN
Total Time: 45 MIN
5/5 (1 Review)
You know that time you thought to yourself, “Wow, I could really go for some French toast?” And then you also thought to yourself, “Wait, what if this French toast were actually a sandwich?” quickly followed by, “And what if that sandwich were a grilled cheese!?” You were such a dreamer back then. But now that dream gets to come true, with this amazing Cooper® cheese fruit and nut French toast sandwich. Dream on, friend. Dream on.


• 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)


• In a small saucepan, bring 1/4 water to a boil.

To make the fruit compote:

• Add the cranberries, return to a boil, and cook about 5 minutes.

• 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.

• 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.

• Once the cranberries are tender, remove compote from heat and set aside.

To make the French toast:

• Slice the French bread into 1-inch thickness, creating 16 slices.

• In a medium bowl, whisk the eggs, milk, cane sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon.

• 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.

• 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.

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.

• Cook/flip until the cheese is nicely melted and sandwiches are heated through.

• 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).

• Repeat to finish all 4 sandwiches, serve, and enjoy!


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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