Tuesday, March 1, 2011

French Toast on the Fly

Good morning, ladies!. I just finished the most delicious breakfast of Mascarpone stuffed French toast. It made this Sunday special if for no other reason than to sit at the table and swoon. Before I get to the flourish of describing this yummy breakfast, feast on the picture below.

Remember, we eat with our eyes as much as with our bellies.

Mascarpone Stuffed French Toast

For The French Toast:
  • 8 slices (1/2 inch thick) of good bread (I used the homemade Old-Fashion Oat Bread)
  • 3 eggs
  • 1 cup milk
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 tsp. cinnamon
For The Mascarpone Filling:
  • 1 8oz. tub Mascarpone cheese
  • 3 to 4 Tbs. dark brown sugar
  • 1 tsp. (good, Bourbon) vanilla
  • dash of cinnamon
  • Blend the Mascarpone with the brown sugar, vanilla and cinnamon. It will turn an amazing buff color, and will smell amazing, too.Slice the bread. Next, make little Mascarpone sandwiches by spreading a generous amount of the filling between slices. Beat the eggs, milk, cinnamon, nutmeg and salt together (I do this in a baking dish). Place the sandwiches in the egg mixture, and press down lightly so the spongy bread can drink in the yellow bliss. Turn the sandwiches over, and repeat. Heat some butter (enough to cover the bottom) in a skillet over medium-high heat. When the butter starts talking to you (bubbling, sputtering), place the sopping sandwiches in the skillet. Cook for about 2 minutes on either side until golden brown. Add the French toast to a fresh, buttered baking dish. Pop them in the oven for about 5 minutes (until they cook through).

  • While the toast is in the oven, I melted some dark chocolate in the microwave until the drizzle stage. The oven timer dings. I take the toast out. One French toast sandwich on a plate (I heat the plates in the microwave for 2 minutes).Sprinkle some powder sugar over the toast. Drizzle over a little chocolate sauce, and garnish with a whole, fresh strawberry and a dollop of the mascarpone mixture. Topped it off with freshly grated nutmeg.      Devour!

     Another version of the French Toast :  Mascarone Stuffed French Toast with a Banana Pecan Butter Sauce


    Serves: 4,

    • 8 tablespoons butter, unsalted
    • 3 tablespoons orange juice, freshly squeezed
    • 6 tablespoons dark brown sugar, packed
    • 1 teaspoon vanilla
    • 1/8 teaspoon salt
    • 3 bananas, sliced (I didn't have any bananas)
    • 1/2 cup pecans, chopped (I had walnuts)

  1. Slice the bananas in 1" thick slices diagonally
  2. Toast the pecans in a large skillet to bring out the nutty flavor.  Set aside.
  3. Melt the butter in the same skillet over medium to medium-high heat
  4. Stir in orange juice, brown sugar, vanilla and salt.
  5. Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced.
  6. Keep warm until ready to serve.

 So hopefully for your next brunch you will try these absolute delights!

Until the next time,

Bon Appetit

Muah!   Andrea

1 comment:

Debbie said...

You know, I saw the thumbnail on the homepage and thought I probably should NOT open the post.
But I just had to. Oh, the temptation!

I will have a full house next week while my college girls are on spring break. I think this would be a nice treat!