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Mascarpone-Stuffed French Toast with Berries

15

MINUTES
EQUIPMENT:

Large bowl

Whisk

Pan 

Spatula 

Knife

Two small bowls 

INGREDIENTS

4 slices firm-textured bread, thick] with crusts 


For the batter:
1 eggs
1/4 cup milk
1/4 teaspoon vanilla extract
A pinch of  salt
1 tablespoon unsalted butter  

 

For Mascarpone Cream:
1/4 tsp. vanilla extract  
65 g mascarpone cheese
1/2 Tablespoon. sugar
1/4 teaspoon fresh lemon juice 

 

For the fruits topping:
1 cup of mix of any fruits or berries to your liking.

Some icing sugar   

For the orange blossom maple syrup (optional): 

½ a cup maple syrup 

1 teaspoon orange flower water 

French toast .jpeg
METHOD:

1.In a small bowl, whisk together the mascarpone, sugar, lemon juice and vanilla. 

2.Spread 2 Tablespoons  of the mascarpone mixture on 4 of the bread slices, leaving a  ½ cm plain border on all sides. 

 

3.Top with the remaining bread slices. 


To make the batter: 

 

1.in a large bowl, whisk together the eggs, milk, vanilla and salt. 

 

2.Pour the batter into a baking dish. 


3.In a large fry pan over medium heat:

4.Melt the 1/2 a tablespoon of  butter and continue to heat until it foams but does not brown. 


5.Place each of the sandwiches in the batter and let stand for 5 seconds. 

 

6.Turn the sandwiches over and let stand for 5 seconds more.

 

7.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.

 

8.Cook until browned, about 3 minutes. 

 

9.Add the remaining butter to the pan, turn the sandwiches over and cook until browned on the other side, about 2 minutes more.

 

10.Using a clean, wide spatula, transfer the sandwiches to a cutting board. 


11.Cut each sandwich in half on the diagonal. 

 

12.Divide among individual plates, top with the blackberries and serve immediately with the syrup.

*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

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