Brunch of the Champions
Brunch of Champions: World Cup 2014 Germany vs. Argentina
As much as I would love to be giving you an Italian recipe write now, Germany and Argentina are in the finals tomorrow! So as an ode to the finalists I have created a tasty brunch mixing flavors from both cultures: Pretzel Crusted Stuffed Toast!
So here goes, the pretzel crust is German and I preferred to use this instead of pretzel bread because I felt it was too dense for this recipe. The bread is whole grain, sliced bread but really you can use what you have on hand (Challah-brioche, Texas Toast, etc). The stuffing will be filled with Gruyere cheese (not a German cheese but according to my best German friend a very popular cheese there) and crunchy peanut butter (peanuts being a popular street food in Argentina). To add sweetness, I have chosen a drizzle of Dulce de Leche sauce from Argentina. So it will be a lovely combo of sweet and salty--dangerous I know but you will need your strength tomorrow!
Pretzel Crusted Stuffed Toast
Makes: 4 servings
2 cups Pretzel Crisps
1 teaspoon cinnamon
1 tablespoon sugar
4 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla
8 slices whole wheat bread (the nuttier the better!)
Chunky peanut butter
4 slices of Gruyere cheese
1 tablespoon butter
Dulce de Leche sauce (my favorite is La Salamandra Dulce de Leche from Argentina)
Place pretzel crisps in a food processor and process until you have rough crumbs, or smash with your hands but keep some crusty chunks for a great texture. Remove and transfer to a shallow dish. To that same dish, add the sugar and cinnamon and stir to combine.
In another shallow dish, stir together the eggs, milk and vanilla.
Spread peanut butter over one side of each of the slices of bread. Put in a slice of Gruyere cheese enough to cover the bread between the slices of bread. So this "stuffing” should be facing inside bread like you are making a sandwich.
Heat a griddle over medium heat. Add half of the butter and melt. Dip into egg-milk batter and then dredge in pretzel crisps to cover.
Cook each piece of bread until lightly brown, then flip to cook on the second side. Remove and repeat with any remaining bread, melting more butter as needed.
Drizzle with Dulce de Leche at room temperature to taste!