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crowsOh my god.
Beyond 'french toast stuffed with mascarpone instead of cream cheese'. I don't like most stuffed french toast recipes because cream cheese is too sour in them, I find. But I had the mascarpone, it was the primary thing I was finding a recipe for because it doesn't keep and I wanted to eat it on apples last night. So here goes. This is a recipe for two.
Ingredients:
4 thick slices of Challah
1 C fresh raspberries
3 eggs
1/2 cup heavy cream
Mascarpone cheese (4ish tablespoons?)
Lemon curd (2-3 tablespoons?)
1/2 tsp vanilla extract
1 1/2 Tbsp sugar
Generous pinch each: cinnamon, nutmeg, ginger, clove (or a teaspoon of pumpkin pie spice, if, like me, you're lazy. OR your favourite sweet spices.)
2 Tbsp butter
Mix the eggs, cream, vanilla, sugar, and spices in a shallow pan that will accommodate your Challah slices; beat lightly.
Generously spread two of the slices with mascarpone. If your bread is very soft, you may want to let it soften slightly beforehand. Generously spread two of the slices with lemon curd. Stud the mascarpone slices with raspberries, then put the other slices lemon-curd side down on top of them (you now have giant Challah raspberry-lemon curd-mascarpone sandwiches. But wait - there's more).
Put the sandwiches down in the egg mixture. Let them soak in the batter about a minute or two per side, while you melt the butter in a frying pan (I did mine one at a time, both in the batter and the frying pan, but shit, if you have a griddle surface that will accommodate two, go for it!). Cook over medium heat until golden brown and the batter-soaked bread is beginning to set, flip, and repeat. Serve with more raspberries.
:)
Like a boss.
Beyond 'french toast stuffed with mascarpone instead of cream cheese'. I don't like most stuffed french toast recipes because cream cheese is too sour in them, I find. But I had the mascarpone, it was the primary thing I was finding a recipe for because it doesn't keep and I wanted to eat it on apples last night. So here goes. This is a recipe for two.
Ingredients:
4 thick slices of Challah
1 C fresh raspberries
3 eggs
1/2 cup heavy cream
Mascarpone cheese (4ish tablespoons?)
Lemon curd (2-3 tablespoons?)
1/2 tsp vanilla extract
1 1/2 Tbsp sugar
Generous pinch each: cinnamon, nutmeg, ginger, clove (or a teaspoon of pumpkin pie spice, if, like me, you're lazy. OR your favourite sweet spices.)
2 Tbsp butter
Mix the eggs, cream, vanilla, sugar, and spices in a shallow pan that will accommodate your Challah slices; beat lightly.
Generously spread two of the slices with mascarpone. If your bread is very soft, you may want to let it soften slightly beforehand. Generously spread two of the slices with lemon curd. Stud the mascarpone slices with raspberries, then put the other slices lemon-curd side down on top of them (you now have giant Challah raspberry-lemon curd-mascarpone sandwiches. But wait - there's more).
Put the sandwiches down in the egg mixture. Let them soak in the batter about a minute or two per side, while you melt the butter in a frying pan (I did mine one at a time, both in the batter and the frying pan, but shit, if you have a griddle surface that will accommodate two, go for it!). Cook over medium heat until golden brown and the batter-soaked bread is beginning to set, flip, and repeat. Serve with more raspberries.
:)
Like a boss.
no subject
Date: 2012-04-01 11:29 pm (UTC)no subject
Date: 2012-04-02 01:35 am (UTC)