When I was just a beginner blogger, not really knowing what the heck I was doing here in blogland, I stumbled, happily, upon Erin's beautiful blog Yummy Supper. Full of lush photographs and an easy, approachable way of writing and cooking, I was smitten with her California style and grace. We've exchanged kind words back and forth now for some time, and I know that if I ever venture down her way, she would more than graciously offer to make me dinner, and likewise if she ever ventured north. Erin has an absolutely lovely cookbook that just came out, and I'm already in love with it. Seeing as Erin and her family eat gluten free, the recipes are adaptable for GF or non GF, using plenty of naturally gluten-free ingredients. The chapters are whimsically categorized into "Slurp", "Egg", "Sea", "Butcher Shop", "Grain & Seed" and the like, focusing on honest, whole foods. Recipes are seasonal and inspiring; the photographs eyes-pop-out-of-your-head gorgeous. Many pages are dog-eared already, and the one which features this French toast is especially sticky. I know you'll like this book as much as I, and Erin and Rodale Books have generously given me a copy to give away to you. Lucky you. Just drop me a line in the comments before Saturday September 27, and someone will be chosen at random. I want to make your day!
So, let's talk about this French toast. I pride myself on being a bit of a connoisseur. Lord knows I've eaten enough of it in my life. It's dreamy. Peaches and mozzarella melted together. Oh man. How have I never had this in my life before? I like the method of baking it in the oven, so you're able to have four sandwiches ready at once. Believe me, people will be fighting over the last sandwich. With a good drizzle of maple syrup, I can't think of a better way to say adios to summer. See you next year, peaches.
French Toast Sandwiches with Peaches & Mozzarella
1 cup milk
1 tbsp maple syrup, plus more for serving
1/2 tsp vanilla extract
pinch of sea salt
pinch of ground cinnamon
8 slices thick sandwich bread
4 tbsp unsalted butter
4 ounces mozzarella cheese
1-2 peaches, pitted and sliced into 16 wedges
Preheat oven to 375*F.
Generously coat a baking sheet with butter. In a shallow bowl, whisk together eggs, milk, maple syrup, vanilla, salt and cinnamon. Dunk the bread slices in egg mixture, letting them stand for about 30 seconds or so. You want to just coat them, but not get too soggy. Place bread slices on coated baking sheet and bake for 10 minutes. Remove from oven and flip the bread over. Tuck a tsp of butter under each slice. Top half of the bread slices with a layer of mozzarella and peach slices. Bake for another 8-10 minutes until all of the toast is golden brown and the cheese is melty. Assemble the sandwiches, and drizzle with a good amount of maple syrup. Serve immediately. Makes 4 sandwiches. Recipe adapted from Yummy Supper, by Erin Scott.