Enjoy this sample recipe from one of our featured cookbooks!
-Raspberry-Rhubarb Monte Cristo Sandwiches-
From "Sticky, Chewy, Messy, Gooey" by Jill O'Conner
Perfect for breakfast, brunch, or dessert, these slightly crisp, butter-fried, tart-at-the-center sandwiches are a snap to assemble. Tangy, ruby-pink stalks of rhubarb combine with raspberry jam for a cool, sweet-and-sour filling that seeps into the heart of the feathery-light brioche. The perfect, light, refreshing treat on a hot summer day! *Serves 6*
Ingredients
½ lb rhubarb ¾ cup sugar ½ cup raspberry jam 1 ½ cups half-n-half 6 lrg eggs 2 tsp. vanilla extract ¼ tsp. salt 1, 13-ounce loaf briocheor challah bread 4 tbs. butter 4 tbs. vegetable oil 3 cups panko bread crumbs confectioners’ sugar for dusting sweetened whipped cream or vanilla ice cream (optional)
Combine the rhubarb and ½ cup of sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is tender, and dissolves into a loose puree as you stir it. Remove from heat and stir in the raspberry jam. Let cool.
In a large bowl, combine the half-n-half, eggs, vanilla, salt, and remaining ¼ cup sugar. Whisk together until smooth. Pour the batter into a large shallow dish and set aside. Position a rack in the middle of the oven and preheat to 350.
Slice the brioche crosswise into six 2” thick slices. With a small, sharp knife, cut a deep pocket into each piece of brioche, starting at the top of the slice. Do not cut all the way through. Gently open each pocket and spoon 2 to 3 tbs of rhubarb mix into each slice. Dip the sandwich into the batter and let soak for 1 minute on each side. Continue with all sandwiches.
Melt 2 tbs of butter and 2 tbs oil in a large, nonstick skillet over medium heat. When the butter starts to bubble, lift 2 to 3 sandwich from the batter and coat each side in the panko crumbs and place in hot skillet. Cook until golden brown, 2 to 3 minutes per side. Place sandwiches on an ungreased baking sheet. Wipe skillet clean and repeat with remaining butter and sandwiches. Place all 6 sandwiches on the baking sheet and bake 5 to 6 minutes. Serve warm, sliced diagonally, sprinkled with confectioners’ sugar, and accompanied by whipped cream or ice cream if so desired.
