Recipe by NcMysteryShopper
This recipe is from Executive Chef Joshua Schwartz of The French Laundry in Yountville, California; one of the best restaurants in the United States (voted #3 in the world). I could not find tomato jam the first time I made the recipe and used seedless raspberry jam, it was outstanding. When I happened upon a jar of tomato jam at a specialty store, I remembered this recipe and purchased it….again outstanding! I guess there is a reason he is one of the top chefs in the world. Note: Adjust milk as needed as different types of bread absorb more or less. I start out with half the mixture and add as needed.
Top Review by lifeoutsidezebox
The french toast came out very very soggy, and everything kept falling apart. If you make it, try to only use a little jam and a little cream cheese, and be prepared for it to fall apart. Try not to soak it too long - just the outside, so the "sandwich" doesn't become a soggy nasty mess.
- 12 slices French bread (use good quality fresh bread)
- 8 ounces cream cheese
- 6 ounces tomato jam (may be found at specialty stores) or 6 ounces your favorite jam
- 6 eggs
- 1 quart whole milk
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons brown sugar (for sweetness)
- 1⁄8 teaspoon nutmeg, freshly ground
- 1 tablespoon lemon juice
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon ginger
Directions See How It's Made
- Make cream cheese and jam sandwiches.
- For batter, beat together eggs, milk, vanilla, cinnamon, brown sugar, salt and nutmeg; Fold in lemon juice, sugar and ginger.
- On griddle or non-stick pan melt butter.
- Dip the top and bottom of the sandwiches in batter and pan fry until golden brown on each side, just like you would when making french toast.
- Remove from heat and cut sandwiches in half.
- Arrange on plate with favorite fruit accompanied with sausage or bacon or perhaps ham.