February 16, 2014
I watched a cooking show the other day. There is nothing extraordinary about that, and in the opinion of my husband I probably watch them more than I should. It was a show I had never seen before, and honestly I can’t even tell you the name of it. What I can tell you is that after that show I acted like a pregnant woman out of control, on a quest to satisfy an overwhelming craving. It was a craving for toast…..oh, but not just any toast.
It was toast browned in a skillet with a mixture of maple syrup and butter. It was toast that was caramelized until it had a sugary, crunchy coating and then topped with a slice of creamy, yet savory cheese. It was more than toast and I wanted to try it.
I am not usually a maple syrup on anything kind of person. Not even as a child did I like French toast or pancakes smothered in that syrupy sticky sweetness. I do like the taste of maple syrup, but more in the one little bite kind of candy you get when you go back to New Hampshire or Vermont for a visit.
For some reason, however, this had really caught my eye. For the next week I thought of nothing else and so finally over the weekend I decided I was actually going to make it.
I wish I hadn’t. I was like a drug addict on crack I loved it so much. I made it three times and went through a whole loaf of bread and a round of brie. I did have a little help eating it all, but quite honestly, if I didn’t have to share, I probably wouldn’t have. It was just that good.
I curse you and thank you Amy Thielen of the Food Channel. I am now an official Maple Bread lover, or otherwise known as a toast addict . My disclaimer is, I cannot be responsible for you once you try this. I will, however, welcome you with open arms to my support group.
It really is that good.
Maple Bread with Soft Cheese
- 1/2 cup maple syrup
- 3 tablespoons butter (I used 2 tablespoons for each batch)
- 8 thin slices sourdough bread
- Oil, for oiling plate
- 1 small disk washed-rind cheese such as Goat Brie or Camembert
- Cook the maple bread in two batches.
- Heat a large, heavy skillet over medium heat and when hot, add 1/4 cup of the maple syrup, 1 1/2 tablespoons of the butter and a pinch of salt.
- Add four slices of the bread and immediately flip to coast in the buttery maple syrup.
- Cook, flipping often, until the bread is lacquered with the syrup and takes on a toasted look and the bottom of the pan is coated with just a dry film, about 4 to 5 minutes.
- Transfer the maple bread to a lightly oiled plate to cool.
- Repeat with the remaining pieces of bread
- Smear a chunk of soft cheese into the bread and serve immediately.
- *NOTE* Although it is much better served immediately I did serve it a couple of hours later and it was still very good to eat.