Growing up, making Greek sweet bread was a family tradition during Easter. My mom would serve it warm or toasted with our favourite jams, preserves and accompanied by a hard boiled egg. She always made plenty to keep in the freezer so we could enjoy it for months to come. Today, sweet bread has become a tradition in my own family. This delicious sweet bread is versatile and also wonderful as french toast drizzled with maple syrup or stuffed with a mascarpone or ricotta cheese.
I have taken one of my favourite childhood sweet breads and turned it into a grown up sweet and savoury sensation for your taste buds! The sweetness of the bread together with the sharp aged cheddar and spiked figs is truly a flavour explosion!
Warm Regards,
Irene
Ingredients:
4- ½ inch slices of Greek sweet bread or a sweet bread of your choice (or, use my recipe posted here.)
2 tbsp. salted butter, softened
1 ½ cup grated aged sharp white cheddar, at room temperature
Brandied figs
For the figs:
228 g (8 oz) black mission figs, halved
1 tbsp. quality honey
¼ cup brandy
Directions:
- Heat honey in a medium size saucepan over medium heat.
- Cook figs cut side down in pan, about 5 minutes to caramelize. Add brandy and continue to boil for 2-3 minutes. Set aside.
- Brush softened butter on one side of each sliced sweet bread.
- Turn slices of bread over and add desired brandied figs on 2 slices of the unbuttered sides.
- Distribute the cheddar on top of the figs evenly.
- Sandwich the pieces together with the buttered sides facing up.
- Heat a cast iron skillet or grill pan over medium heat. Grill sandwiches on each side until golden crispy and cheese has melted, about 2-3 minutes per side.
Servings 2 | PREP & COOK TIME 20-25 minutes
