Craft Beer, Fine Wine, Artisan Spirits, and Mouthgasmic Food.

Tuesday, November 10, 2009

Kicked up French Toast stuffed w/ Goat cheese and topped w/ Ice cream

The inspiration for this concoction came from Restaurant Jezebel.  Their honey - lavender goat cheese stuffed French toast - made with sweet Challah bread, served with Sri Lankan cinnamon ice cream and Vermont maple syrup was simply heaven.  I could smell the sweetness from the syrup and the cinnamon from across the restaurant.  I loved it so much I had to make a boozy version of my own.  This version has four types of alcohol: two bourbons, porter, and pecan praline liquor.  I like to go all out.  :o)  This recipe is pecan praline liquor dipped Challah bread French toast stuffed with bourbon cinnamon goat cheese topped smothered with 512 Pecan Porter chocolate sauce topped with Pecan Praline ice cream and a maple bourbon pecan.  Enjoy!


French Toast:
6 thick slices Challah Bread (or sub Brioche)
2 eggs
1 tablespoon milk
1 teaspoon pecan praline liquor (substitute brandy or sugar if desired)

butter or pan spray

Goat Cheese Filling (makes enough for 2 batches of this recipe):
4 oz soft goat cheese (cheve)
1/4 teaspoon cinnamon
1/2 tablespoon bourbon
1/2 tablespoon agave nectar or honey

Porter Chocolate Sauce (makes 4-5 cups of chocolate sauce):
2 cups dark bittersweet chocolate (chips, discs, or chopped)
2.5 cups Pecan Porter (substitute another porter or stout if needed)

Ice cream and toppings:
Pecan Praline, Buttered Pecan, or vanilla ice cream
I used maple bourbon pecan.  You may substitute other candied nuts, sprinkles, or whatever else you like. 

Chocolate sauce preparation:

In a double broiler, melt the chocolate over low heat.  Once the chocolate is melted, slowly stream in the porter slowly and whisking in vigorously.  The chocolate might get clumpy or break.  Don't fear, just keep mixing.  For a thinner sauce, use more beer.  Keep in mind that when it comes to room temperature, the chocolate will harden up.  If the chocolate it too thick when cooled and you want thin it out, you can warm it up in a double broiler, water bath, or microwave.  Add more beer, and proceed to whisk.  For a syrupy mixture, the ratio needs to be at least half or more (much more) beer. I store mine in a canning jar on the counter.  No refrigeration needed. 

The Goat Cheese Filling is very simple to make.  Just mix all the ingredients together.  Refrigerate until needed.

French Toast preparation:
In a bowl, beat the 2 eggs, 1 tablespoon of milk vigorously incorporating air.  Substitute brandy or sugar if desired.  The sugar will help the toast brown and caramelize quickly.  The mixture should become a pale yellow color.  In a heated pan, add butter or pan spray.  You know which one tastes better.  Quickly dip both sides of the bread into the egg mixture, then place in the pan.  Do not dip the bread slowly or leave it in the egg too long.  Challah is a soft bread that will soak like a sponge.  Cook each side of the bread at medium temperature until both sides are golden brown.  Cooking at high heat will blacken the outside while the inside still isn't cooked. 

Each serving is uses two slices of French toast (easily shareable for 2 or even 3 people).  Place one slice on a plate, and top with about 1 oz or more of goat cheese.  Spread goat cheese around so that it evenly covers the French toast.  Cover with another slice of French toast.  Spoon about 3 tablespoons (or more if you really want it) of porter chocolate sauce over the French toast.  Top with a scoop of ice cream and a maple bourbon pecan.  Enjoy!

The ingredients.

Mmm..... golden, brown, and delicious.

Topped with the goat cheese.

Stacked and ready to  be dressed.

Another angle.

I bought a real ice cream scoop just for this photo.

And another angle.

It's melty time.

There can never be too many photos of beer and chocolate.

1 comment:

  1. Gotta LOVE that blue bell ice cream! makes me miss texas just looking at it...