A touch of tart mascarpone and a scoop of new blueberries is full inside french toast raising it from great to brilliant. Stuffed french toast will turn into your new early lunch staple!
I got a compartment from the store a day or two ago and afterward failed to remember what I had intended to do with it. Perhaps it planned to discover its way into a cheesecake or get mixed into a risotto not long prior to serving, however it didn’t have an opportunity. Rather I aired out it and added a spoonful to my cereal in the first part of the day rather than a sprinkle of milk.
And afterward it advanced into my lunch. I smoothed a scoop onto a piece of toast and finished off it with some rosemary broiled grapes. I snapped a photograph of that and posted it on Instagram with a snappy formula. I’ve been doing that recently… showing my Instagram feed a little love.
Instagram is the one type of online media that I can become mixed up in, a great many photoes of strangely perfect food. And afterward I’m left longing for things I didn’t realize I enjoyed… like chia pudding and spelt doughnuts. Does this happen to you as well?
- 1 lb loaf Challah bread, cut into 2 inch slices
- 8.8 oz mascarpone, room temperature (1 container)
- 6 oz fresh blueberries
- 4 eggs
- 2 cups whole milk
- 1 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1 tsp kosher salt
- 2 Tbsp sugar
- Butter for cooking
- *powdered sugar and maple syrup for serving
- Split each 2 inch slice of bread in half, without fully cutting though, forming a pocket.
- Spread a heaping spoonful of mascarpone inside the pocket and sprinkle with a handful of blueberries.
- In a medium bowl, whisk the eggs, milk, cinnamon, vanilla and salt until well blended.
- Melt a tablespoon of butter into a large nonstick pan over med/high heat.
- Take a piece of the stuffed french toast and dip it into the egg mixture, turning it to make sure all of the bread is soaked.
- Sprinkle a little sugar on one side of the bread and place it, sugared side down, in the hot pan. Repeat with a couple more slices. making sure the pan isn’t too crowded (you’ll need to cook it in batches).
- Sprinkle the tops of the bread with a little sugar while it cooks (about 2-3 mins) and carefully flip it over to cook on the other side, about 2-3 mins more.
- Add a little more butter to the pan and cook the remaining slices.
- Sprinkle with powdered sugar if desired and serve with syrup.