Mascarpone Stuffed Cornbread French Toast

Mascarpone Stuffed Cornbread French Toast
Mascarpone Stuffed Cornbread French Toast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 tablespoon olive oil

  • 1 cup chopped shallots

  • 1/2 cup diced pancetta

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 2 tablespoons sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 1 cup buttermilk

  • 1/2 cup chopped sun-dried tomatoes

  • French Toast:

  • 1/2 cup mascarpone cheese

  • 1/2 cup milk

  • 2 eggs

  • 1 tablespoon butter

  • 1/3 cup pure maple syrup

Directions

To make the cornbread, heat oven to 350˚F. Heat olive oil over medium heat in a large nonstick skillet. Sauté shallots for 15 to 17 minutes, stirring frequently, or until caramelized; remove shallots from pan. Add pancetta to the pan and cook over medium high heat for 6 to 8 minutes or until browned; remove from pan and drain on paper towels. Meanwhile, combine flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk together butter, eggs, and buttermilk in a large bowl. Stir the dry ingredients into the wet ingredients until most of the lumps are dissolved. Stir in the caramelized shallots, pancetta, and sun-dried tomatoes. Pour the batter into a greased 9-inch bread pan. Bake at 350˚F for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then use a knife to cut around the edges. Turn pan over and remove the loaf of bread. Let cool completely, about 2 hours. Cut into 8 slices. To make the French toast, spread 2 tablespoons mascarpone cheese on 4 slices of cornbread and place the other 4 slices on top to form 4 sandwiches. Whisk milk and egg together in a shallow dish and dip sandwiches in egg mixture. Heat butter over medium high heat in a large nonstick skillet. Place sandwiches in the pan and fry until golden brown on both sides, about 5 minutes. Drizzle maple syrup over each piece of stuffed French toast. Makes 8 servings.

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