Mix the ★ ingredients well. Add the ● ingredients (the rum is optional). Chop the cheese finely. Chop the walnuts roughly, so that they still have a good bite to them.
Split the bread slices in half, and spread the jam, cheese and half the walnuts in the middle. Do the same with the second bread slice.
Press down lightly on the bread and fillings to stabilize them, and dip in the Step 1 mixture.
Melt butter in a frying pan.
Pan fry the filled and dipped bread on both sides. It's difficult to tell with the cocoa in the batter, but be sure not to let it burn.
I was able to make 4 slices of the size on the left. But what I have written down is for slices of the size on the right (12-13 cm long that's sliced diagonally.)
When it's cooked transfer to a serving dish, and optionally add any of the ■ ingredients on top. Here I topped it with dried berries. Whipped cream or custard are great too.
Try using fresh or canned fruit instead of jam. Canned pineapple and peaches go well with the toast too. Drain the canned fruit before use.
It's also delicious with chopped chocolate.
Use this strawberry jam if you prefer Recipe ID: 1134908
Story Behind this Recipe
The processed cheese I used is saltier than cream cheese, and French toast made with this cheese really hits the spot. I just love the combination of cream cheese and jam.
＊If you roast the walnuts beforehand, theyll be even more fragrant. ＊If you dissolve the cocoa powder in a little milk beforehand, it will mix in the batter more easily. ＊Try adding rum essence or another liqueur instead of rum. ＊If you like cocoa powder, add it with the ★ ingredients. Or dust it generously on to of the toast.