I’ve been cutting back a little on my blog posts the last week. It’s overwhelming trying to create new recipes, cook them to perfection and attempt to photograph them like a pro without the proper lighting and food props. It’s a lot of work, and sometimes, I just want to eat. But then I make something like this. Thrown together quickly on a weekday morning, bleary-eyed from waking up 4 times with the baby, it’s too good not to share. It helps to have good ingredients in the house, and the stars in this French toast recipe are sweet and simple. Challah bread, burrata cheese and ripe peaches.
If you haven’t tried burrata, please do so right as soon as possible. Burrata looks like a ball of fresh mozzarella on the outside, but cut it open and you will see the difference. Inside is a oozing mixture of soft mozzarella and cream. It’s deliciously light, sweet and buttery all at the same time.
I’ve been seeing it on Italian restaurant (the trendy ones, not the cheese-smothered-pasta ones) menus in Miami for a little while now. Boy was I excited when I spotted it next to the tubs of fresh mozzarella at my local Publix supermarket. This stuff is an experience. Usually it’s prepared in a savory salad, similar to a caprese. I was about to mix up a sweet mascarpone cream to layer on my French toast when a light bulb went on. Why not try the burrata?
The result? Amazing. You just have to try it and see for yourself.
This recipe is great for serving a large group because it all goes into the oven in the end. By the time the table is set, you pull out a pan filled with hot, puffed pieces of French toast. It’s quite impressive, sophisticated. Not too sweet, and incredibly delicious.
- About 3/4 Challah loaf (for 4 servings), cut into 1' slices, then cut into half. 2 slices per person.
- 1/2 cup cream
- 1/2 cup whole milk
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 3 tablespoons butter
- 2 balls buratta cheese
- sprinkle of confectioner's sugar
- maple syrup (for serving)
- 2 ripe sliced peaches
Whisk together cream, whole milk, eggs, vanilla extract, salt and nutmeg and pour into a wide, shallow bowl. Place bread in the custard mixture in batches, leaving them to soak on each side 30 seconds. Remove bread from the custard and set aside.
Heat butter in pan on medium heat until it bubbles. Add the bread to the pan in batches, and cook until lightly browned on each side, 2-3 minutes. When all the pieces are finished, place them on a cookie sheet. Place in the oven and cook until puffed, about 8 minutes.
Cut each ball of buratta in half. Place ½ of a buratta on top of a piece of French toast. Cover with a second piece of French toast. Serve sprinkled with confectioner’s sugar, maple syrup and sliced peaches.