A simple recipe featuring Cremont goat and cow cheese from Vermont Creamery. A snack perfect for anytime of day! Enjoy!
-Queen Christine
 

French Toast with Honey Goat Cheese

8 eggs
½ cup milk
¼ cup orange juice
1 teaspoons vanilla
1 tablespoon sugar
1 teaspoon cinnamon
6 slices rustic country loaf, cut in about 1 inch slices
½ cup turbinado sugar
1 piece Cremont cow/goat cheese
2 tablespoon honey
zest from one orange

1. In a medium bowl, whisk together the eggs, milk, orange juice, vanilla, sugar and cinnamon.

2. In a small bowl, mix together the Cremont, honey and orange zest.

3. In a deep baking dish, lay slices of bread flat, not overlapping; pour egg mixture over the bread and turn slices to coat. Allow to soak 20 minutes up to 2 hours.

4. When the bread is soaked through, sprinkle each side with the turbinado sugar. This will give the french toast a brûlée-like crunch when browned.

5. In a griddle over medium heat, melt about ½ tablespoon of butter until bubbly. Place bread on griddle, being sure not to overcrowd the pan. Griddle each side until golden brown and sugar is caramelized.

6. Remove from pan, cut in half or strips. Serve with a dollop of the cheese mixture, fresh fruit and maple syrup, optional.

Serves 6