17 Jun Father’s Day Stuffed French Toast
Written by: Laura Nell Burton Photography by: Christin Gish
This Father’s Day, we hope you nourish the Dads in your life, body and soul, with our scrumptious Stuffed French Toast. But first, here’s fresh food for thought about the man who taught me the (he)art of breaking bread.
When I was nine years old, about a year after my parents divorced, my father took me to London and Paris on a magical daddy-daughter date. Of all the memories we made, I relish recalling our visit to Harrod’s, where he let me, to my utter delight, select round two of his fine china, sterling silver and crystal stemware.
During decades that followed, he continued to amass an impressive collection of china. He taught me not to save the good stuff for special occasions, because every meal is a reason to celebrate. I live by that today. As years have passed, I’ve followed in his footsteps, curating my own china collection, each pattern with a special story to tell. When we think about it, most of the greatest stories of our lives happen as we break bread together. My father taught me to take stock of these moments—as hard as he worked, he knew how to siesta from the chaos of professional life to enjoy a Grand Cru Classé (“French wine is better—dollar for dollar!”) and a marvelous meal.
Admittedly, I struggle with slowing down. I wish I were one of those moms who could peacefully play on the carpet with my kids…I’m just not wired that way. As I consider this personal shortcoming, I’m ever more grateful to my father for instilling in me the importance of taking pause to share in the joy of a meal with loved ones—a bestowed gift that is, in fact, at the very heart of why I founded Cloche Designs. In those moments, I’m able to be still and cherish the magic around me, before the blessing slips away.
After the decision was made to sell my childhood coast house (it was high-tide time, but broke my little-girl-all-grown-up heart all the same) my cousin arrived one day at the front door with what I thought was a sunken treasure—the blue and white Chinese rice pattern dishes (buy them here) on which my father ordered up steaming shrimp scampi, gumbo, and other Red Neck Riviera recipes. God bless her heart. This Father’s Day, I’m serving my husband breakfast in bed on those very dishes…I can almost smell the saltwater…
Happy memories are a great gift. Eat them up!
Father’s Day Stuffed French Toast
(Adapted from a recipe by John Besh in House Beautiful, February 2015)
Nutella or Any Flavor of Preserves (we love Bonne Maman)
(Or, go crazy…try crumbled sausage or scrambled eggs—let us know how it goes!)
16 Slices Butter Krust (Soft White) Bread
3 Eggs, Beaten
1/2 Cup Milk
1/4 Cup White Sugar
1/8 Cup Orange Juice
2 Tablespoons Butter, Melted
1/4 Teaspoon Vanilla Extract
1/4 Cup Cooking Coconut Oil
1. Spread Nutella or preserves between 2 slices of bread, repeating to form 8 sandwiches. Invert an old fashioned glass over each sandwich and press down to get 1 clean circle from each, cutting away the crusts and sealing the sandwich into a precious little pocket!
2. Mix together the eggs, milk, sugar, orange juice, butter, and vanilla in a bowl. Dip the sandwiches in the egg mixture until they are well covered. Do only the number of sandwiches that fit in your pan, because you’ll need to cook them immediately after each dip.
3. Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add half the sandwiches and cook, turning once, until browned on both sides. Repeat with the remaining coconut oil and sandwiches. Serve with maple syrup, immediately.
Happy Father’s Day!