Orange-Infused Mascarpone French Toast |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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In my opinion, you can never have enough French Toast recipes at your disposal. This one is my adaptation of a recipe served at the Rock Center Cafe in New York. This French toast sandwich doesn't need syrup because a rich filling oozes out when you cut into the brioche. Ingredients:
1 lb mascarpone cheese, at close to room temperature |
5 tablespoons orange marmalade |
1 orange, zest of, grated |
1 tablespoon honey |
1 pinch salt |
1/2 cup orange juice |
2 cups milk |
4 eggs |
2 tablespoons sugar |
1 pinch nutmeg |
1 pinch cinnamon |
1/2 teaspoon vanilla |
butter, for cooking french toast |
12 slices challah, each 1/2 inch thick (the original recipe calls for brioche) |
Directions:
1. Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
2. Refrigerate until needed.
3. Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
4. Pour into a baking dish or pie plate.
5. Melt a little butter in a large saute pan over medium-low heat.
6. Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
7. Let the infused mascarpone come to room temperature so it's easier to spread.
8. Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
9. Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
10. Cook the French toast sandwiches until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
11. To serve, place a French toast sandwich on each plate.
12. Enjoy!
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