Vegetarian Irish Brunch: Mushroom and Spinach Stuffed French Toast with Whiskey-Infused Maple Syrup

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 thick slices of sourdough bread 1 cup button mushrooms, finely chopped 2 cups fresh spinach, roughly chopped 1/2 cup vegetarian cheddar cheese, shredded 1/4 teaspoon ground nutmeg Salt and pepper to taste 6 large eggs 1 1/2 cups almond milk 1 tablespoon vanilla extract 1/2 cup whiskey (for the maple syrup) 1/2 cup pure maple syrup 2 cups hollandaise sauce, homemade or store
• bought

Instructions

1. 1 Sauté mushrooms and spinach until tender, then mix with cheese, nutmeg, salt, and pepper. Set aside.
2. 2 Whisk together eggs, almond milk, and vanilla extract for the egg wash.
3. 3 Dip each slice of bread into the egg wash, let excess drip off, and place on a parchment lined baking sheet.
4. 4 Spoon mushroom spinach mixture onto two slices of bread, then top with remaining slices to create sandwiches. Press gently to ensure filling stays inside.
5. 5 Bake at 375°F (190°C) for 20 minutes until golden brown.
6. 6 Prepare whiskey infused maple syrup by combining whiskey and maple syrup in a saucepan, then simmer gently for 5 minutes before setting aside.
7. 7 Reheat hollandaise sauce, if necessary, and serve alongside stuffed french toast. Drizzle with the whiskey infused maple syrup and enjoy!

Chef’s Insight

The combination of mushrooms, spinach, and cheese creates a satisfyingly savory and cheesy center, while the whiskey-infused maple syrup adds a touch of elegance and warmth to this brunch dish.

Notes

Feel free to adjust the level of spice in the dish by adding more nutmeg or using a spicier whiskey if desired.