Fabio's Easy Stuffed French Toast

By jeenikeen

Ingredients

• Ingredients for the blueberry compote:
• 2 cups mascarpone cheese
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 2 tablespoons honey
• 6 eggs
• 1/3 cup nonfat milk
• 1 teaspoon lemon zest plus more for garnish
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 8 slices Italian bread, cut into 3/4- to 1-inch thick slices
• Cooking spray as needed
• Ground cinnamon to taste
• Warm blueberry compote (recipe follows)
• 2 mint sprigs for garnish
• 1/3 cup water
• 2 tablespoons honey
• 1 tablespoon orange juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 1 tablespoon cornstarch

Details

Servings 4
Adapted from ca.shine.yahoo.com

Preparation

Step 1

In a medium-size bowl, mix together the mascarpone, blueberries, and honey. Set aside.

In a separate bowl, whisk the eggs until well combined. Whisk in the milk, the 1 teaspoon lemon zest, vanilla, and nutmeg.

Pour the egg mixture into a shallow pan large enough to hold 4 slices of bread in one layer.

Place four slices of the bread in the egg mixture.

Top each slice with some of the mascarpone mixture, and then top with another slice of bread to create a sandwich. Press the sandwich firmly but be careful not to push out the filling.

Heat a griddle pan over medium-high heat, and coat with cooking spray.

Place each sandwich on the griddle and sprinkle with cinnamon.

Transfer the French toast to 2 plates. Garnish with additional lemon zest and fresh mint.

In a small saucepan, stir together the water, honey, orange juice, and lemon zest. Add the blueberries and cornstarch, and whisk until smooth.

Bring to a boil over high heat, covered. Reduce heat and simmer until the mixture thickens, about 2 minutes. Use warm.