BRIE STUFFED BAGUETTE FRENCH TOAST

Ingredients

• 20 diagonally sliced baguette slices (1/2 inch)
• 10 brie cheese slices (2x1x1/2 inch)
• 5 large eggs
• 1/2 cup whipping cream
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp salted butter
• Strawberry Pink Peppercorn Compote (recipe below)*

Directions

1. Preheat oven to 350°F.
2. Top each of 10 baguette slices with 1 slice cheese. Cover with remaining bread slices; set aside.
3. Whisk together eggs in a shallow bowl. Whisk in cream, vanilla, cinnamon and nutmeg until blended.
4. Melt butter in a large non-stick frypan over medium heat. Working with one sandwich at a time, dip sandwiches into egg mixture, turning to coat both sides. Cook sandwiches in batches, until golden brown, about 2 minutes per side.
5. Place sandwiches in a parchment paper-lined rimmed baking sheet. Bake until sandwiches are set and heated through, about 7 minutes. Serve with Strawberry Pink Peppercorn Compote.

Ingredients

• 1 tbsp pink peppercorns
• 1 cinnamon stick, broken
• 5 whole cloves
• 2 cups frozen strawberries
• 1/2 cup granulated sugar
• 1 tbsp fresh lemon juice

Yield: Makes about 1 cup.

Directions

1. Place peppercorns, cinnamon stick and cloves in a large tea ball or cheesecloth bag. Place tea ball in a small non-reactive saucepan. Add strawberries, sugar and lemon juice; stir to combine. Bring to a simmer over medium-low heat and cook, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove from heat. Remove tea ball and discard its contents.
2. Serve warm with French toast, pancakes or waffles. May be refrigerated for up to 3 days. Reheat over low heat.