Berry Stuffed French Toast

I love making special breakfasts for my husband and I on the weekends. I say special because our breakfasts during the week aren’t as elaborate or certainly not as leisurely as our weekday breakfasts. We like savory breakfasts but also something a little sweet to go along with the savory. This past weekend I kicked it up a notch from our usual pastry sweet and I made us stuffed French toast. It turned out amazingly well if I do say so myself. This recipe will make 4 servings. I do hope you will give it a try.

6oz fresh blueberries

6oz fresh raspberries

8oz mascarpone cheese

1 tsp orange zest

1 egg

1 tsp pure vanilla extract

½ tsp cinnamon

¼ tsp sugar

¼ cup almond milk

1 loaf of brioche bread cut into 8 1 inch slices

Non stick cooking spray

Maple syrup for topping

Powder sugar for dusting

To make the filling:
Put mascarpone in a bowl and gently mix in ½ a cup of raspberries, blueberries(combine raspberries and blueberries so you are adding ½ cup berries to mascarpone cheese in other words.) ¼ tsp sugar and tsp orange zest. Set aside.

To make the egg mixture:
In a shallow bowl, whisk the egg, cinnamon, almond milk, and vanilla extract until well combined. Set aside.

Making the French Toast:
Lightly oil a large skillet using a non stick cooking spray and heat skillet over medium heat. While skillet is heating up, spread the berry mascarpone evenly on the 8 slices of the brioche. No filling should be left. Combine slices to make 4 stuffed French toast “sandwiches.” Dip French toast in egg mixture for five seconds per side and transfer to heated skillet. Cook French toast on each side for about 3 minutes or until golden brown. I used a large Le Creuset pan that easily held two French toast. If your pan isn’t big enough, cook what you can and you can always place the finished French toasts on a cookie sheet in your oven heated at 200 degrees F to keep warm while cooking the others.

Top your French toast with the remaining berries, warm maple syrup, and a sprinkling of powder sugar. Enjoy!

FoodAmanda Stivers