Thursday, April 4, 2013 Mascarpone French Toast & Mixed Berry Syrup

I made this treat for Easter breakfast last weekend. I found this recipe in Sunset Magazine (May 2012) and it's a lovely combination of creamy mascarpone, berries & bread (mmmm bread). I didn't find the bread I was looking for at the grocery, so I made this loaf the night before. The majority of this recipe can be made beforehand (this works well if you like sleeping in!) all I had to do in the morning was reheat the syrup, assemble & panfrying the French Toast. I can't say this is a particularly healthy meal but it was so good, the plates were licked clean.

1 Egg
1/2 Cup Milk
1/4 Cup Sugar
2 tsp Cinnamon
1-1/2 tsp Vanilla, Divided
1-1/2 Cups Cold Mascarpone Cheese
2 Tbsp Brandy
8 thick (3/4 in.) Clices of Day-Old Wide French Bread
1/4 Cup Maple Syrup
2 1/2 Cups Mixed Berrier
2 Tbsp Butter
Preheat Griddle over medium heat, we did a dry run with bread only.
Whisk Egg, Milk, Sugar, Cinnamon, and 1/2 tsp. Vanilla together in a large bowl.
Stir mascarpone, remaining 1 tsp. Vanilla, and the Brandy together in another bowl. Spread Mascarpone mixture over 4 bread slices; top with remaining slices.
Cook Maple Syrup and Berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.
Heat a large heavy frying pan or 2 smaller ones; swirl Butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total.
Serve French toast with syrup and bacon.

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