- 4
Ingredients
- filling:
- 1 cup fresh blueberries
- 1/2 cup sugar
- juice 1/2 lemon
- 6 ounces mascarpone, softened
- batter:
- 6 large eggs, lightly beaten
- 1 cup whole milk
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 large brioche rolls
- 30 butter crackers, crushed
- 3 1/2 tablespoon unsalted butter, softened
Preparation
Step 1
1. For filling: Place blueberries, sugar and lemon juice into a small saucepan and stir together. Place over medium low heat and simmer for 25 to 30 minutes, stirring occasionally. Remove from heat and allow compote to cool completely, about 1 hour.
2. Place compote and mascarpone into a mixing bowl and fold together until completely combined.
3. To assemble: Fill a piping bag or re-sealable plastic bag with the filling and cut the tip. Insert the piping tip into the top of each brioche roll and inject 1/4 of the filling into each roll. Set aside.
4. Place all the batter ingredients into a shallow baking dish and whisk together. Dip each roll into the egg batter and allow the rolls to sit for 2 to 3 minutes. Flip rolls over and allow them to sit for an additional 2 minutes.
5. Carefully dredge each roll in the crushed crackers.
6. Place a large skillet over medium heat and melt butter.
7. Place all rolls into the skillet (top side down) and cook for 4 to 5 minutes or until golden brown and crisp. Flip each brioche toast and continue to cook for 3 to 4 minutes.
8. Remove from heat and serve immediately with maple syrup.