Mascarpone-Stuffed French Toast with Blackberries

These sandwiches, filled with a lightly sweetened mascarpone cheese filling, elevate French toast to the centerpiece of a brunch party. Other fresh berries or fruits, such as blackberries, olallieberries, peaches, nectarines or plums, can be added to, or substituted for, the blackberries. If you are expecting a crowd, this recipe can be easily doubled. Serve the French toast with orange blossom maple syrup or regular maple syrup.

Mascarpone-Stuffed French Toast with Blackberries

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the orange blossom maple syrup (optional):

  • 1

    cup maple syrup

  • tsp. orange flower water

  • ½

    tsp. vanilla extract

  • Filling:

  • ¼

    lb. mascarpone cheese

  • 1

    Tbs. sugar

  • 1

    tsp. fresh lemon juice

  • ½

    tsp. vanilla extract

  • 8

    slices firm-textured bread, such as brioche or challah, each ½ inch thick, with crusts

  • For the batter:

  • 2

    eggs

  • ½

    cup milk

  • ½

    tsp. vanilla extract

  • tsp. salt

  • Garnish:

  • 1

    Tbs. unsalted butter

  • 2

    cups blackberries

Directions

To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving. In a bowl, whisk together the mascarpone, sugar, lemon juice and vanilla. Spread 2 Tbs. of the mascarpone mixture on 4 of the bread slices, leaving a 1/4-inch plain border on all sides. Top with the remaining bread slices. To make the batter, in a bowl, whisk together the eggs, milk, vanilla and salt. Pour the batter into a baking dish. In a large fry pan over medium heat, melt 1 1/2 tsp. of the butter and continue to heat until it foams but does not brown. Place each of the sandwiches in the batter and let stand for 5 seconds. Turn the sandwiches over and let stand for 5 seconds more. Using a wide spatula, carefully lift the sandwiches from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Add the remaining 1 1/2 tsp. butter to the pan, turn the sandwiches over and cook until browned on the other side, about 2 minutes more. Using a clean, wide spatula, transfer the sandwiches to a cutting board. Cut each sandwich in half on the diagonal. Divide among individual plates, top with the blackberries and serve immediately with the syrup. Serves 4. Adapted from Williams-Sonoma Essentials of Breakfast and Brunch


Nutrition

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