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
Bacon
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.
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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