Stuffed French Toast


  • Pumpkin Spice Chèvre (7 oz)
  • 1 loaf of unsliced Cinnamon Raisin Bread
  • 1 egg
  • 2 tbsp milk
  • 2 tbsp butter
  • Orange zest, fresh mint, and pumpkin seeds to garnish
  • Maple Syrup


Slice bread into very thick slices, then carefully split the thick slices using a paring knife.  Squeeze chèvre into bread and seal by compressing slightly.  Beat egg, add milk, then dredge the bread in the egg batter.  Cook on a panini press, then garnish with remaining ingredients.