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I want some FRENCH TOAST!!!!! grilled cheese style.

I have clearly been in a grilled cheese loving mood (bathing suit season right! LOL).

Here is the second grilled cheese recipe I played around with this week. French toast grilled cheese…yeah…I said it….FRENCH TOAST GRILLED CHEESE!!!!

I had this at an event the other night and had to create it at home to share the love. This is the perfect weekend treat. Serve it up with some bacon for a killer brunch.

Very important- There are so few ingredients for this recipe that it is crucial to use good quality….crusty gorgeous bread, well made cheese and make sure you are using real maple syrup for this…I cant stress that enough! I am a purist when it comes to maple syrup (Canadian here!).

French toast grilled cheese with sharp white cheddar and maple syrup

recipe makes 2 sandwiches-

2 eggs

2 tablespoons heavy cream

1/2 tsp cinnamon

1/2 tsp vanilla

4 tablespoons unsalted butter

4 pieces of sourdough or white pullman (or whatever bread you have on hand…it is totally up to you)

Sharp white cheddar cheese- can also use fontina or gruyere

Pure maple syrup


in a bowl mix the eggs with the cream, cinnamon and vanilla.

Heat up a cast iron pan on medium heat with 1 tablespoon of unsalted butter in it. Take the bread and dunk one side into the egg mixture, then place the coated side into the hot pan. Let the one side get golden and crisp around 1-2 minutes, then flip over and let the other side get golden and toasted, remove when it is done, wipe down the pan and then repeat with the rest of the slices. Only one side of each piece should have the french toast crust on it. When all the pieces are done assemble a sandwich, french toast crust facing out and place back in the pan. Take a heavy pan and lay it on top, then lay a kettle or something heavy on top of that. You want the outside to stay crunchy and the inside to remain fluffy and cheesy. Let toast like this for a couple of minutes and then flip over. When both sides are golden and the cheese is all melted remove from the pan, cut in half or into quarters and drizzle a little pure maple syrup, eat immediately.

This pic is of the grilled cheese assembled before I place the weight on top.


Here you have it! Toasted, cut up and doused in maple syrup.



Starting the week off in the cheesiest way imaginable.

I put this recipe together based off of a trip I took to Saxelby Cheesemonger. An adorable cheese shop in the Lower East Side that has a fantastic assortment of seasonal, sustainable, cheese, butter, milk, yogurt etc. produced in Northeastern united states…pretty much their dairy products rock. They have a grilled cheese menu that featured a cheese curd grilled cheese and I was like…hell YEAH!!! I am making me one of those!

Cheese curds are basically what cheddar is before it gets pressed together and aged. it is fresh, lightly salty and when melted gets stringy and perfect for a grilled cheese (these guys are insane deep-fried…Wisconsin style).

Below is a couple of cheeses I was playing around with while grilled cheese recipe testing. The curds are the cheese nuggets in the plastic container. The top right cheese is like a fontina and the cheese underneath it is a 2 year aged cheddar. All of these would be perfect in the grilled cheese but the cheese curds to me just seemed like such a fun twist (the cheese curds and the fontina together are also amaze). 


Sage, honey, cheese curd grilled cheese

4 pieces of bread- I love A white pullman or sourdough

2 tablespoons unsalted butter, melted

2 tablespoons extra virgin olive oil

4 sage leaves-kept whole or chiffonade

1/4 lb cheese curds 

honey to drizzle

finishing salt (only use if you are using the cheese curds as your cheese, since they are the most mild)


Lightly brush one side of the bread with the melted butter and set aside.

Place a cast iron pan on the stove and heat on medium heat for 5 minutes. Place 1 tablespoon of olive oil in the pan and add in the the sage leaves. (if you are keeping them whole then place them close together if you are chopping them then just scatter them in). Place one piece of bread in butter side down (if the sage leaves are whole place the bread directly on top of them) and them place a nice amount of cheese curds on top. Lay the second piece of bread on top, butter side up. Place a pan and a weight on top (i use my kettle). Let toast for 2-3 minutes on medium heat. When the bottom is golden flip over and place the pan and the weight back on top. Let golden on the other side for a couple of minutes. When the grilled cheese is completely golden, flattened and the cheese is all melted, remove from the pan. Cut into 4 pieces, drizzle with a nice amount of honey and sprinkle with some finishing salt. Serve right away.

This is a pic of the grilled cheese with the whole sage before it is cut up. Looks so cool right?!




this is when you chiffonade the sage instead of keeping it whole. I love the way this looks too. You simply cant go wrong.



My Chicago trip

Just got back from Chicago last night. Had the best time! What an awesome town with excellent food and great people.

Here are some of my fave spots and fave dishes from the trip:

Grahamwich: Reuben, parmesan popcorn, grilled cheese

Glazed and Infused Donuts: These donuts can be found at Grahamwich

Maple Bacon Long John:

Oatmeal Raisin Cookie

BirchwoodKitchen: Croque Madame

 Meatloaf sandwich

Girl and the Goat:

Loved the vegetables!

Sauteed green beans with fish sauce vinaigrette and cashews, roasted cauliflower with pickles peppers, mint and pine nuts and shishito peppers

Pig face: This name and dish is brilliant.

Big StarGreat place for excellent tacos, beer and chatting with the locals.

Chips and guacamole:

Taco De Pascado

Tacos el pastor:

Tacos de panza:

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