Ben made this breakfast sandwich for me the other morning and it came out so beautifully that I couldn't not photograph it before quickly devouring it. I saw a similar recipe on Pinterest (brie and fresh strawberries, grilled for breakfast on bread) and he saw a similar recipe in Bon Appetit that used a spicier compote, so if you're looking for variations, they're all over the web. For this gorgeous and totally delicious version, follow these steps. You'll need:
Slices of a french or sourdough loaf (we always prefer sourdough)
1/2 c. milk
A dash of cinnamon
Your favorite jam (we used raspberry)
Triple cream cheese (we used delice de bourgogne)
For the french toast, whisk up the egg, milk, and cinnamon in a shallow dish and reserve on the side. Prepare the sandwich on two pieces of sourdough bread, spread the cheese on one side (a little goes a long way) and the jam on the other side. Dip the entire sandwich in the egg mixture, making sure to coat each side in a liberal amount. Cook it up in a frying pan with a good pat of butter in the pan, on low to medium heat (it takes terrible morning patience, just a warning) until the cheese is melted and the jam is starting to seep through. Sprinkle a bit of powdered sugar on the top and you've got a photo-shoot ready made. Voila - the best breakfast sandwich in the world.