Breakfast this morning was a French Toast sandwich stuffed with brie and Peppadew® peppers.
The whole grain bread is a brand I don’t normally buy and I don’t care for the soft consistency, so I toasted it first. Sliced Brie and chopped Peppadew® peppers went on one piece of toast and I buttered the edges of the other piece with cream cheese. This was to seal the Brie in and stick the bread together. For the second sandwich I used ricotta around the edges. The cream cheese worked better both functionally and taste-wise.
The sandwiches were soaked in beaten egg and pan fried with a little olive oil. After frying both side I slowly rolled the sides of the sandwich in the pan to sear the edges.
The stuffed French Toast was topped with wild violet blossom syrup (https://pleasantpeasantcuisine.wordpress.com/2015/08/12/wild-violet-blossom-syrup/).