- 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.