Stuffed French Toast With Fresh Fig Zinfandel Jam

servings: 4
Prep Time: 10 Min
Cook Time: 30 Min

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  • 1 lb fresh figs, chopped
  • 1/3 cup honey
  • 1/2 cup zinfandel
  • Zest and juice from one lemon
  • Dash Kosher salt
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup dark chocolate, finely chopped
  • 2 tbsp orange juice
  • 3 eggs
  • 3 eggs
  • 1 1/2 cup Central Market's half and half
  • 1 tbsp Central Market organic pure vanilla
  • 12 slices French Bread, cut 1 1/2 inch thick


Combine ingredients for jam in medium saucepan; bring to rolling boil. Reduce heat; simmer for 20 mintues, stirring occasionally. Keep warm.

Combine cream cheese, sugar, chocolate, and orange juice in small bowl, mix together; set aside. In shallow bowl whisk eggs, half-and-half, and vanilla together to combine thoroughly; set aside.

Preheat oven to 350 degrees. Heat a large saute pan over medium heat until hot and melt butter. Dip bread slices, one at a time, into batter, drain, and saute until golden brown and just crisp, about 2 minutes on each side. Remove to plate and repeat until slices are all cooked.

To assemble, spread about 1/4 cup cheese mixture on one-half of the sauteed slices and arrange another slice on top of each to make sandwiches. Place side by side in baking dish and bake about 8 minutes or until very warm and filling is melted. Serve right from the oven topped with generous portion of fig Zinfandel jam.

Additional Tips

Because fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance. Look for figs that have a rich, deep color and are plump and tender but not mushy.

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