Jam-Stuffed French Toast
Jam-stuffed French toast and cauliflower and potato hash
Nathan Congleton / TODAY
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Servings:
2

Great for breakfast, brunch or even dessert, this tasty French toast has a hidden pocket of sweet jam inside.

Technique tip: Flipping the French toast in the pan and then moving it into the oven results in a finished product that has a seared crisp texture on the outside and a custardy baked inside.

Swap option: You don't have to stuff the French toast with jam if you don't have it, the recipe will still taste great. You can also use a thick cut piece of Texas toast or other another type of thick-sliced bread if you would like. 

Ingredients

    • Two 1-inch thick slices brioche (use the butteriest, most egg-rich brioche available)
    • 2 tablespoons Strawberry Rose Geranium Jam or other not-too-thick jam, plus more for serving
    • 3 large eggs
    • 1/4 cup heavy cream
    • 1½ teaspoons granulated sugar
    • 1/2 teaspoon fine sea salt
    • 2 tablespoons unsalted butter
    • Confectioners' sugar
    • 1/4 cup crème fraîche (optional)
    • Lemon wedges
    • Fleur de sel

Preparation

1. Preheat the oven to 350°F.

2. Use a thin knife to cut a slit 2 inches long through the side of each slice of brioche, creating a pocket for the jam. Open the slit with your fingers and spoon about 1 tablespoon of the jam into each slice.

3. In a large bowl, whisk together the eggs, cream, granulated sugar and salt for several minutes, until voluminous and pale yellow.

4. Heat a large, heavy skillet over medium-high heat for 1 minute. Toss in 1 tablespoon of the butter and then, while the butter melts, dunk a slice of stuffed brioche into the egg mixture, pressing gently to ensure both sides are well moistened. The brioche should be soft and supple but not so soaked to the point that it is falling apart. Place the brioche in the hot skillet and cook for about 1 minute on the first side.

5. Peek under the toast. Once it is nicely browned, flip it and pop the skillet into the oven for 4 to 6 minutes, until browned on the second side. Transfer the toast to a warm plate and repeat the dunking-and-cooking process with the second slice of brioche. (You could also do this with two skillets at the same time, if you prefer.)

6. Whip 1/4 cup of crème fraîche in a bowl with a whisk until it appears stiffer and holds soft peaks.

7. To serve, use a sifter to sprinkle confectioners' sugar all over the toast. Top each toast with a dollop of crème fraîche and a spoonful of jam. Finish with a squeeze of lemon juice and a pinch of fleur de sel.

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