Wednesday, August 6, 2014

FRENCH TOAST SANDWICHES + A BOOK TOUR!

This fall, I'll be roaming the West Coast, and taking a trip to NYC, to talk about food with all of you and to share this book I love. Mark your calendars and please come say hello... I'd be thrilled to see you!  

*Big Launch Party ~ Book Signing and Popsicles in the Edible Schoolyard Garden ~ Berkeley
Omnivore Books will be selling copies of the book.
Open to the Public. Kids are welcome. Bring a friend. The more the merrier!
September 7th, 2-4 @ The Edible Schoolyard Berkeley, 1781 Rose Street 

*Book Signing and Conversation ~ Corte Madera
With Kimberley Hasselbrink of The Year in Food and Vibrant Food
September 14th, 4pm, Book Passage, Corte Madera 

*Book Signing + Demo ~ Seattle

*Food Photography and Styling Workshop ~Portland
September 26th, 3-5, PDX Culinary Alliance. Portland. Sold out.

*Book Signing + Tasting ~Portland
September 27th, 10am-1:30 pm. Beaverton Farmers' Market, Portland

*Cooking Class ~ Portland
*Book Signing and Tasting ~ Portland
Powell's Books joins Pastaworks for a culinary book signing. 
September 28th, 3-5pm Pastaworks-Hawthorne, 3735 SE Hawthorne, Portland

*Book Signing ~ New York City
October 8, 11-1. Union Square Greenmarket
  
*Featured Speaker, Maker Talk with Apartment Therapy/ The Kitchn ~New York City ~ new event!
October 8th, 7pm Subculture, 45 Bleecker Street, NYC Tickets available here
*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project  ~Berkeley
Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen! 
All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.
October 11th, 10:30-1:30 @ The Edible Schoolyard Berkeley. Purchase Tickets here. 

*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project  ~Berkeley
Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen! 
All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.
October 18th, 10:30-1:30 @ The Edible Schoolyard Berkeley. Sold Out. 

*Panel Discussion ~San Francisco  
Contemporary Food Writing and the Future of Culinary Publishing
@ The California Book Club's Symposium, "A Feast for the Eyes: Gastronomy & Fine Print"
October 24th, 2:30, San Francisco. Tickets and info available here.

*Book Signing + Tasting ~ San Francisco
Come to the Ferry Building for the Harvest Festival - I'll be signing books at Stonehouse Olive Oil!
October 25th, 11-1, Stonehouse Olive Oil, San Francisco Ferry Building 

*Book Signing + BBQ Sauce Demo at Oaktown Spice Shop ~ Oakland
October 29th, 5-7, 530 Grand Ave, Oakland.

*Book Signing ~ Los Angeles

*Book Signing + Tasting ~ Sebastopol, California
November 15th, 7pm Copperfield's Books, Sepastopol. 138 North Main, Sebastopol

*Book Signing + Tasting ~ Albany, California
December 6th 3-5pm, Flowerland, 1330 Solano Ave, Albany 


FRENCH TOAST SANDWICHES with Peaches and Mozzarella
recipe and photo excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore 

Sandwiched between two slices of French toast, peaches get juicy and sweet in the hot oven, and are oh so good with warm, melty mozzarella. Add a drizzle of maple syrup . . . yum! 

While I am partial to the peach and mozz combination, you can make these sandwiches with all sorts of other fillings—baking French toast is an easy way to feed a crowd for breakfast or brunch. In the winter, try sliced pears with mozzarella or even Parmesan. You can also stuff your French toast sandwiches with jam and cream cheese any time of year. 

INGREDIENTS makes 4
  • 2 eggs
  • 12 cup milk
  • 1 tablespoon maple syrup, plus more, warm, for serving
  • 12 teaspoon vanilla extract 
  • Pinch of sea salt
  • Sprinkle of ground cinnamon
  • 8 slices sandwich bread {GF folks: I particularly like Canyon Bakehouse 7 Grain Bread here}
  • 4 tablespoons salted butter
  • 3–4 ounces fresh buffalo or cow’s milk mozzarella, thinly sliced
  • 1 peach, pitted and sliced into 16 thin wedges 
 
Preheat the oven to 375°F. Generously coat a large baking sheet with butter. In a wide shallow bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and cinnamon.

Submerge each slice of bread in the eggy batter for 30 seconds or so. You want to coat the bread but not let it get soggy. Place all 8 slices of battered bread onto your greased baking sheet. Bake in the hot oven for 10 minutes. 
 
Remove the baking sheet from the oven and flip all the slices of bread. Tuck a nub (teaspoon or so) of butter under each slice of toast before returning the baking sheet to the oven. Top half of the bread slices with a layer of mozzarella and four peach wedges. Continue to bake for 8 to 10 minutes, until all the toast is golden brown and the mozzarella is nice and melty. 

Assemble the sandwiches and generously drizzle warm maple syrup over the top. Serve right away. 
......................

47 comments:

  1. A delicious French toast sandwich. This is such a great idea and wonderful treat.

    Enjoy your book tour.

    Cheers,

    Rosa

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  2. Thanks Rosa! I wish we were getting to meet along the way. Another time, I hope!
    xo
    E

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  3. Oh how cool Erin!! I would love to came by and say hello and finally meet you!! I always go to that market!! I can't wait xx

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    1. Najwa! I'd LOVE that. So amazing to finally get to meet in person! xoxo

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  4. Just got the copy of your book a week or so ago. It's gorgeous! Congrats to you. I can't wait to start cooking from it.

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    1. Oh good Carolyn! I'm glad it arrived! xoxo E

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  5. French Toast is one of my favorite breakfast foods of all time and yours sounds simply divine! So excited about your new book and I have already book marked numerous things to make! Look forward to meeting you in person at the event on September 7th! Congrats again on all of your success - completely deserved!

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    1. Lisa! I'm so glad you're enjoying the book and that you can come to ESY on the 7th. It should be a fun afternoon. I can't wait to finally meet in person:)
      xoxo
      E

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  6. This is so exciting, Erin. I can't wait for my book to come so I can get it signed by you! Have a great book tour.

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    1. Thanks Cynth! You've been so supportive from the beginning. I'm grateful! Xoxo

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  7. This looks DIVINE. And thanks for stopping by my blog and giving me some of your elderly wisdom. :)
    Congrats on your book. Looking forward to devouring that as well!
    xx
    A

    http://saltyspicybitterandsweet.com

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  8. Aria! We can all use a little elderly wisdom;) he-he!
    Xo
    E

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  9. Are you serious with this french toast?! Gracious, I'm, pretty sure that melty mozzarella and stone fruit have been missing from my french toasts all this time and now the universe feels again aligned! :) I can't wait to try! I imagine cream cheese and jam is wonderful as well. Yay, you'll be here in September! Looking forward to attending :)

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    1. Melty mozz and peaches.... you can't go wrong can ya?
      Looking forward to seeing you next month! How fun.
      xoxox
      E

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  10. Eeeeps! How exciting (the book tour)! Can't wait for the launch :)

    And french toast sandwich? OMG, incredible!!!

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    1. Thanks Joyti! It will be great to meet you:) xo E

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  11. Congrats on your upcoming tour!

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  12. Yum, peaches and mozzarella-breakfast win! Congrats on your book tour!

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  13. I adore French toast and this looks lovely. Also, I may just be in San Francisco for your book tour!

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    1. Jess, that would be awesome if you're in SF while the tour is going on! I'd love to see you:)
      xoxoxo
      E

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  14. Congrats on the tour (AND THE BOOK!)! You + popsicles in the edible schoolyard? I'm totally there. You're in my 'hood!

    And these gf french toast & peach sandwiches? I'm all over that. Sunday brunch, please come sooner.

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  15. Congrats on the tour (AND THE BOOK!)! You + popsicles in the edible schoolyard? I'm totally there. You're in my 'hood!

    And these gf french toast & peach sandwiches? I'm all over that. Sunday brunch, please come sooner.

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    1. Yay! So cool that you're in the hood! Please come on the 7th! I'd love to see you there. xo E

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  16. I didn't think French toast could get any better, but it just did. These looks so delicious!

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    1. Thanks Kristie! I hope you enjoy the recipe:) xo E

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  17. i have read sooooo many recipes about french toast, and to be honest - it actually doesn't really need a recipe, just a little creativity ;) but - here's my confession: i have NEVER EVER eaten french toast in my life! :(

    but the peaches-mozarella-combination sounds soooo thrilling, and we have a lot of peaches at home.. so i guess, i'll just give it a try! :)

    thanks so much for the inspiration and have a good time at your book-trip! :)

    salma.

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    1. Salma, so funny! I hear you about recipes... often the best ones just get you excited to go into the kitchen and have fun cooking.
      I'm glad the peach and mozz combo appeals to you as much as it does to me!
      xoxo
      E

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  18. this looks like an amazing breakfast!

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  19. Congrats on your book Erin!
    The recipe looks incredible - I've always liked french toast, but my creativity has only stretched to serving it with a raspberry coulis or maple syrup. Needless to say I will be giving this a try as it looks delicious and ripe peaches (in a french toast or not) are just summer on a plate!

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    1. Thanks Maria! I hear you. I could eat a good ripe peach all by itself every day and never grow tired of it. I'm savoring this moment in the season!
      xo
      E

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  20. What a WONDERFUL idea for a sweet and savory breakfast. Congrats on your book!

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  21. So very very exciting, Erin, your family must so thrilled for you! How I wish the NY date was on a weekend…. alas, there will be another time I'm sure. Have so much fun in the coming weeks, xo

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    1. So good to hear from you Emma! We're pretty darned excited around here!
      Oh... such a bummer that we can't cross paths in NY. Another time I hope!
      xoxox
      E

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  22. Congrats on your book & upcoming book tour! Dulcie & I are absolutely loving the book the so far. Your recipes are exactly our style. If you ever come to Boulder for a book tour, let us know - we'd love to meet you! :)

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    1. Sarah, I'm so glad ( and honored!) that you and Dulcie are loving the book! I don't have plans to come to Boulder at this point, but I keep hearing so many great things about your food culture there, that maybe I can swing it at some point. I'd love to meet you guys!
      xoxo
      E

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  23. Congrats on your book! I hope I'll be able to get it in Europe soon. Your sandwich sounds delicious, I like a sweet addition of peach <3

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    1. Marta! So nice to hear from you! You know I love your work!
      My book is available in Europe on Amazon. I'd so love to share it with you.
      I hope all is well in your world. xoxox E

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  24. these sandwiches are GENIUS! i cannot get them out of my brain since sarah posted about them on handmade charlotte. congratulations on your book and that looks like such an exciting book tour!!!!

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    1. Hey Molly, thanks for stopping by! I think we have quite a few mutual buddies in this funny food blog world of ours:)... so it's nice to "meet" you here! I love your work. And I'm glad you're digging the french toast sandwiches!
      xoxo
      E

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  25. This sounds irresistible! Can't wait to try this one in our nest. Happy Nesting.

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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