Mascarpone Stuffed Cornbread French Toast
By KDudek88
Ingredients
- French Toast:
- 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
- 1/2 cup mascarpone cheese
- 1/2 cup milk
- 2 eggs
- 1 tablespoon butter
- 1/3 cup pure maple syrup
Details
Adapted from cakebatterandbowl.com
Preparation
Step 1
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.
You'll also love
- Shrimp Dip S&D Oyster Company 5/5 (1 Votes)
- Raspberry-Lime Puree 0/5 (0 Votes)
- Zucchini Bread (or muffins) –... 0/5 (0 Votes)
- BUTTERMILK BACON SPINACH QUICHE 0/5 (0 Votes)
- Laura Bush's Corn Bread Dressing 5/5 (1 Votes)
Review this recipe