Contest Entry: Fresh Fig & Raspberry Stuffed French Toast

September 19, 2010 at 3:35 pm 22 comments

Fresh Figs and Red Raspberries

Entry #1 :: “Project Food Blog” Contest

Challenge Prompt from Foodbuzz: For the very first Project Food Blog Challenge, we’re asking you to create a blog post that defines you as a food blogger and makes it clear why you think you have what it takes to be the next food blog star. Consider what makes your blog unique and sets you apart from other food blog brands: is it your foolproof recipes, your mouthwatering photos, or your perspective on family meals? Write a post that comes from the heart and is true to you and your blog.


Stuffed French Toast with Whipped Cream

Those who have been following SFTF for awhile surely know a bit about my background and the driving force behind this blog.  However, like any good reality TV show, the Project Food Blog contest opens up a whole new world to the players in the game.  If you’ve not dropped by SFTF before, welcome!  The message here is always simple: locally grown fresh produce is artfully delicious, and thus we are always “feasting on fresh” in the SFTF kitchen.

Figs and Raspberries Diptych

I grew up on a farm where we raised a great deal of our own food and only went to the grocery store to pick up flour, sugar and cleaning supplies.  It was a rich upbringing, one centered around eating seasonally and preserving the farm’s bounty, that remains ingrained in me.  My mother taught me to cook from a very young age.  Thanks to her good graces (happy birthday today, Mom!), I learned the blueprint of good cooking and rarely depend on cookbooks or online recipe libraries any more.   Instead, when I see a quart of oh-so-ripe figs at the farmers market and get to pick a cupful of autumn raspberries from a neighbor’s garden, I go home and immediately begin dreaming up the best use for them simply by considering their flavors and my mood.  I find I’m rarely disappointed and neither are SFTF readers. 

Fruit Filling for French Toast

The posts on SFTF are meant to read like the beautifully illustrated pages of an art book.  Each photo is crafted with the intent to both make readers gasp a little and drool a lot.  My photography has evolved exponentially since the outset of this blog, but the purpose is still the same: to inspire others to make the recipe in the post.  Often we are intimidated by unfamiliar ingredients  {a classic case is the misunderstood kohlrabi }.  When I can capture an odd-ball fruit or vegetable’s inner beauty, I find many readers begin to be more daring with their own dinners. 

Stuffed French Toast Triptych

Unlike most other food blogs, SFTF combines artful photography, original recipes, and interesting pertinent tips together in one single pot, all of which is focused on sustainably and locally grown food straight from the farm!   Case and point?  Fresh Fig and Raspberry Stuffed French Toast…recipe after the jump.


Fresh Fig and Raspberry Stuffed French Toast


Fresh Fig and Raspberry Stuffed French Toast
A Straight from the Farm Original

Fruit Filling

8-10 ripe fresh figs
1 C. fresh raspberries
2 t. wildflower honey
2 t. real maple syrup
1/2 t. cinnamon
1/8 t. freshly ground nutmeg

French Toast

6 thick slices of a rustic bread (I used a local bakery’s Italian sourdough)
3 eggs
1/3 C. milk
1 t. cinnamon
1/2 t. freshly grated nutmeg
1/4 t. ground cloves
real maple syrup
heavy cream
additional fruit for garnishing

Start by making the filling.  Rinse the fruit and pat dry with a towel.  Cut the figs into thin wedges.  Add the honey and maple syrup to a small saucepan and warm over medium heat until runny.  Add the figs and raspberries to the pan and toss gently to coat with the syrup.  Add the cinnamon and nutmeg and stir again. Keep an eye on the fruit and cook just until it is softening and hot, about 4-5 minutes.  Remove from heat and set aside while you prepare the French toast.  (You can refrigerate the fruit filling overnight if you’d like; just be sure to gently warm it up again before using. )

To make the French toast, preheat the oven to 350F while you work.  Also set a large heavy skillet over medium heat and coat with butter or non-stick spray.   Whisk together the eggs and milk in a wide shallow bowl.  Add the spices and whisk again.  Using a fork, dip a slice of bread into the egg mixture.  Carefully turn and coat the other side.  Immediately place in the hot skillet and cook on one side until golden brown, about 3 minutes and then carefully flip to cook the other side until golden, about 2 minutes.   Repeat dipping and cooking process until all slices are done. 

Line a baking sheet with foil and place finished slices on the sheet until all your French toast is done.   Evenly divide the fruit filling to top three slices.  Place another slice on top of each to create a “sandwich”.  Press down gently and then place the now-stuffed French toast in the pre-heated oven for 8-10 minutes or until crisp and hot. 

While the French toast is baking, whip the heavy cream (sweeten with a little Splenda or superfine sugar if you’d like) and get your plates ready.  French toast is best served piping hot and topped with a large spoonful of whipped cream and extra berries. 

(serves 2-4)


Entry filed under: Recipes, Sweet Treats. Tags: , , , .

Project Food Blog {my chance at fame?} Voting is Open!

22 Comments Add your own

  • 1. Food-Fitness-FreshAir  |  September 19, 2010 at 4:11 pm

    I loved reading a little more about your background, and I aspire to one day fully live off of the Earth. My family has always had a huge garden, which only continues to grow. Each year, we rely less and less on the grocery store. Since I’ve moved on from my parents house and moved into Philly, I find myself missing my huge garden immensely. But I still try to eat locally as well as make trips home and stock up on produce and squashes/onions/potatoes/and other things that will keep well as much as possible.

    I always love your photos and your recipes look great. I’ll be casting a vote for you on Monday. My only request would be that you post more often!

    • 2. Jennie  |  September 19, 2010 at 5:35 pm

      I know, FFFA….I definitely need to post more frequently and I appreciate how you and other loyal readers have stuck around through this recent dry spell. Turns out running your own business full time is very exhausting and it left little time for the kitchen. I’m finding the balance I so desperately need now though and will be back to posting regularly. Thanks so much for your vote and kind words!!! 🙂

  • 3. Sally  |  September 19, 2010 at 11:56 pm

    Looks amazing! You definitely have drool worthy photos!

  • 4. Leyla  |  September 20, 2010 at 4:54 am

    I’d like to read a little bit more about you, your story.
    I love your blog and recipes, please continue write and invent recipes to brighten our lives and souls.

  • 5. Lisa Orgler  |  September 20, 2010 at 11:09 am

    I LOVE your blog and it’s focus! I plan to keep checking in.

  • 6. Amy  |  September 20, 2010 at 11:37 am

    Do you think you could cook the french toast and then assemble and bake later the same day? We are big fans of breakfast for dinner, but right now about all I feel I have the time for is boiling a pot of water for pasta, since I’m arriving home right at the time when the children want to eat NOW! But, if it could be all ready to go and just assembled and heated that would be great.

    • 7. Jennie  |  September 20, 2010 at 12:15 pm

      Hi Amy – I think your best bet might be to make a big batch on the weekend and freeze the finished slices. Line a backing tray with waxed paper and place cooked slices of the French toast on it in a single layer. Freeze for about an hour and then transfer the slices to either stacks wraped in foil or freezer bags. Then, when you want to actually assemble and eat the stuffed French toast, take as many slices as you need out of the freezer and put the frozen slices into a pre-heated oven (say 350ish) to cook a bit while you make the fruit filling (or deal with the kids). Once the slices are warm again, “stuff” them and put back in the oven until crisp. If you just keep the french toast in the fridge, I think it’ll get soggy and a bit too eggy tasting. Freezing it will ensure it still tastes fresh when you eat it. Good luck!!

      • 8. Amy  |  September 21, 2010 at 6:31 pm

        Thanks! I am definitely going to try this. Love your blog – just made two eggplant recipes tonight. We are drowning in eggplant this summer.

  • 9. Leila Hamilton  |  September 20, 2010 at 6:25 pm

    fantastic post, you got one of my votes. Keep up the beautiful work!

  • 10. Letizia  |  September 20, 2010 at 8:58 pm

    Your french toast looks simply decadent!!!!!! You have my vote!!!! Good luck!!!!

  • 11. hannah  |  September 21, 2010 at 2:11 pm

    Oh my so scrumptious looking! I think I will be having this for my birthday breakfast this year!

  • 12. The Cilantropist  |  September 21, 2010 at 2:46 pm

    I completely agree with you that photos of beautiful food are like art! I also love to pack my posts with bright, colorful photos of the food as I am preparing it, and I love your photos of the same. Just voted for you, good luck with the challenge! 🙂

  • 13. jacobskitchen  |  September 21, 2010 at 6:27 pm

    Great post! Your photos are CA-RAZY. So beautiful. I voted for you! =)

    Good luck!

    You can check out my PFB post at :

  • 14. Jennie  |  September 22, 2010 at 7:19 am

    Thank you, everyone, for you awesome support!!! I love that so many new readers are finding the blog and enjoying it so much. I hope you’ll take a look through the archives too for many more beautiful recipes. Bon appetite!

  • 15. Katrina  |  September 23, 2010 at 2:14 pm

    I found this through the PFB contest. I LOVE your ideas and look forward to exploring through your archives. 🙂 You certainly have my vote!

  • 16. @lickmyspoon  |  September 23, 2010 at 6:52 pm

    wow… your pictures are yummy! i share your philosophy on fresh, local, and sustainable food. the movement is growing and it is people like you that are pushing it forward with each dish. thank you! you got my vote 🙂
    Lick My Spoon

  • 17. Lizzy  |  November 11, 2010 at 3:36 am

    Figs and raspberries are a treat together..I loved them together and am going to this one a shot for sure…

  • 18. David  |  November 14, 2010 at 9:06 am

    Your photos are the best. Look at the one on fruits with bread…just yummy!

  • 19. vicki  |  November 19, 2010 at 8:56 pm

    It looks great! I want some…

  • 20. Danielle  |  March 4, 2011 at 2:46 pm

    Ooh my your photos are gorgeous and recipes seem divine! I’ll definitely be featuring a few of your recipes on my new blog!

  • 21. Danielle  |  March 4, 2011 at 2:48 pm

    I entered my wrong blog address in my last comment!

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