Wisconsin Aged Gruyere And Provolone Stuffed French Toast
24 slices homemade quality white or multi-grain bread, sliced
8 ounces Wisconsin GruySre Cheese, thinly sliced or shaved
8 ounces Wisconsin Aged Provolone Cheese, thinly sliced or shaved
4 large fresh Anjou pears
3/4 cup pecans, coarsely chopped
12 eggs, beaten
3/4 cup milk or water
3/4 cup butter (Additional butter and maple syrup for serving)
Fruit Salsa:
4 cups mango, fresh, diced, 1/4 inch
2 cups pineapple, fresh, diced
1/4 inch 1 cup cilantro, chopped
1 or 2 jalapeno peppers, finely chopped
1/4 cup fresh lime juice
1/4 cup brown sugar
Fruit Salsa: Combine all of the salsa ingredients; keep refrigerated until ready to serve.
Stuffed French Toast: Lay out 2 slices of bread per serving. Arrange Wisconsin GruySre Cheese on one side of each serving and Wisconsin Provolone Cheese on the other. Divide cheese equally between 12 servings. Cut pear into 1/8 inch slices from top to bottom. Place a layer of pear slices on top of cheese so that it is sandwiched between the GruySre and Provolone. Sprinkle with the pecans. Close, sandwich fashion.
Beat eggs and milk together. Dip the sandwiches in mixture, allowing mixture to soak in for a minute or two. Spread griddle with butter. Grill the French toast sandwiches until golden brown on both sides and cheese is melted. Cut into quarters and serve with additional butter and maple syrup, with fruit salsa spooned on the side.
Number of Servings: 12
© 2004 Wisconsin Milk Marketing Board, Inc.