Mascarpone Stuffed French Toast with Orange Compote

By FoodPornDirector

From LA Times and adapted from Arizona Biltmore in Phoenix

Ingredients

• Orange compote
• 3 (10.5 ounce) cans mandarin oranges packed in juice
• 2 3/4 cups orange juice, divided, more as needed
• 1 tablespoon grated fresh ginger
• 1/2 cup sugar
• 2 tablespoons cornstarch
• French toast and assembly
• 2 About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
• 1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
• 6 eggs, beaten
• 1/4 cup plus 2 tablespoons milk
• 1/2 teaspoon cinnamon
• 1/2 cup plus 1 tablespoon sugar
• Canola oil for frying
• Orange compote, warmed

Details

Cooking time 60mins
Adapted from latimes.com

Preparation

Step 1

Orange compote:
1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

5. Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 1 1/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

French toast and assembly
1. Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

2. In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

3. Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

4. Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

5. Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

6. To serve, place 2 or 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.