Mascarpone-Stuffed French Toast With Blackberries
Indulge in a delightful breakfast treat with this recipe for Mascarpone-Stuffed French Toast. A heavenly combination of creamy mascarpone cheese nestled between slices of brioche, dipped in a vanilla-infused batter, and perfectly cooked to a golden crisp. Served with a drizzle of fragrant orange blossom maple syrup and a burst of fresh blackberries, this dish is a decadent way to start your day.
— Constant Cookbook
Ingredients
- 1 cup maple syrup
- 1 1/2 tsp. orange flower water
- 1/2 tsp. vanilla extract
- 1/4 lb. mascarpone cheese
- 1 Tbs. sugar
- 1 tsp. fresh lemon juice
- 1/2 tsp. vanilla extract
- 8 slices firm-textured bread, such as brioche or challah, each 1/2 inch thick, with crusts
- 2 eggs
- 1/2 cup milk
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1 Tbs. unsalted butter
- 2 cups blackberries
Instructions
- 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 <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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