SPOILER ALERT: This is about to get pretty annoying.
You know what’s really great about working from home? EVERYTHING! And one of those things is that when you’ve just had a very healthful morning workout and are looking to completely negate the good effects of said workout, you can take the time to make yourself an enormous pile of gooey brie and berry-covered french toast and snarf it all down at your leisure.
But I’m going to M. Night Shyamalan you right now and say that this breakfast isn’t just for lazy slobs like me. Even people with real jobs can make this on a workday (provided you gather the ingredients beforehand), because it only take about 15 minutes. Also I’d like to apologize for gloating, and if it makes you feel better you may as well know that I got raspberry compote all over my shirt while scooping it up with my fingers and shoving it in my mouth, which I very richly deserved.
Brie-Stuffed French Toast with Raspberry Compote
1 cup raspberries
1 tbs sugar
Juice of half a lemon
1 tsp cornstarch
A dash of Chambord (optional)
3 tbs half and half
1 tbs honey
Dash of salt
2 thick slices of brioche
2 tbs butter
Combine the first five ingredients in a small saucepan, and simmer over medium heat, gently stirring the raspberries until they’ve broken down and formed a sauce. Turn off the heat, and let it thicken as it sits.
Combine the second four ingredients in a shallow dish, and whisk. Cut your brioche slices in half and lay slices of brie inside. Dredge the bread in the egg mixture (I coat every single side). After melting the butter in a cast-iron pan (it gives the best crust!), lay the toast in at low heat, turning to hit every single side.
The long cooking time/low heat/every side combo ensures that the brie melts beautifully and you get as much french toasty crust as possible :) Top with the raspberry compote and more fresh raspberries. Devour!