Razzle Dazzle French Toast (Jeff Mauro) |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
12 slices pepper bacon |
1 cup whole milk |
1 tablespoon brown sugar |
1/4 teaspoon kosher salt |
4 large egg yolks |
1/2 vanilla bean, seeds scraped |
4 tablespoons unsalted butter |
8 hand-cut 1/2-inch slices from a thick and wide cuban loaf, preferrably hardened overnight |
mascarpone cream, for filling, recipe follows |
3 half pints raspberries |
maple syrup, for dunking |
8 ounces mascarpone cheese |
3 tablespoons malt powder |
1 tablespoon maple syrup |
1 teaspoon kosher salt |
1/2 vanilla bean, seeds scraped |
Directions:
1. Preheat the oven to 400 degrees F. Spread the bacon on a wire rack fitted over a baking sheet. Bake until nice and crispy, 12 to 15 minutes.
2. Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter.
3. Heat 1 tablespoon of the butter in a large nonstick skillet to medium. Dunk each side of the bread into the batter for a few seconds a side. Fry 2 slices of the battered bread until golden brown, 4 to 5 minutes per side. Repeat the process, wiping the skillet clean between each fry, until you have perfectly golden brown and delicious French toast. (You can hold the French toast in a 200 degree oven on a wire rack set in a baking tray to keep warm if need be.)
4. When the French toast is done, schmear each piece with some Mascarpone Cream. Then top with a pile of raspberries and 3 slices bacon. Close, cut in half and serve with maple syrup for dunking.
5. Mascarpone Cream:
6. Mix together the mascarpone, malt powder, maple syrup, salt and vanilla bean seeds in a bowl, and then set aside until ready to use.
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