MASCARPONE-STUFFED FRENCH TOAST WITH TRIPLE BERRY TOPPING
I love making this delicious French toast for my family. With a creamy filling of mascarpone cheese and a sauce of mixed berries, it’s an easy-to-make breakfast treat that looks as if you spent all morning preparing it.
—PAMELA SHANK PARKERSBURG, WV
PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 6 SERVINGS (4 CUPS SAUCE)
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1 package (12 ounces) frozen unsweetened mixed berries
2 cups coarsely chopped fresh strawberries or blueberries
1 loaf (1 pound) challah or egg bread, cut into 12 slices
6 tablespoons mascarpone cheese
6 eggs
1 1/2 cups heavy whipping cream
3/4 cup 2% milk
3 teaspoons ground cinnamon
3/4 teaspoon vanilla extract
4 tablespoons butter
1. In a saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries.
2. On each of 6 bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a large shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla.
3. In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in the egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.