This recipe is a celebration of one of those special finds you can only get at the Mercer Island Farmers Market—McCormick Jam Co. Blueberry Rhubarb Jam. It’s the kind of small-batch, seasonal product that makes a single morning feel a little more memorable. Perfect for gifting to off-Island friends and family, and enjoying in your own kitchen or picnic.
Paired with fresh goat cheese and bakery bread from the market, this stuffed French toast is simple, satisfying, and built entirely from ingredients you can pick up on a Sunday at the farmers market.
Mercer Island Farmers Market is open every Sunday in June from 10am-2pm. Come for the local prepared foods, produce, flowers, specialty items, and neighbors and stay for the live music and lunch. Schedule, vendors, volunteer @mifarmersmarket.org
Blueberry Rhubarb Jam & Goat Cheese Stuffed French Toast
Ingredients (Serves 2–3)
6 slices thick-cut brioche or challah
½ cup McCormick Jam Co blueberry rhubarb jam
4 oz fresh goat cheese, softened
3 large eggs
¾ cup whole milk or cream
1 tablespoon honey
1 teaspoon vanilla extract (optional)
Pinch of salt
Butter, for cooking
For serving:
Fresh berries
Powdered sugar
Honey or maple syrup
Fresh mint
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Instructions
1. Prepare the sandwiches
Spread goat cheese evenly on three slices of bread. Spread blueberry rhubarb jam on the remaining three slices. Press together to form three sandwiches.
2. Make the custard
In a shallow bowl, whisk together the eggs, milk, honey, vanilla (if using), and salt until smooth.
3. Soak the bread
Dip each sandwich into the custard, allowing it to soak for several seconds on each side until fully coated but still intact.
4. Cook
Heat a large skillet or griddle over medium heat and add butter. Cook each sandwich for 3–4 minutes per side, or until golden brown and cooked through.
5. Serve & Enjoy
Slice in half and serve warm. Top with fresh berries, a drizzle of honey or maple syrup, and a light dusting of powdered sugar if desired. Garnish with mint for a fresh finish.