Blueberry and Mascarpone Stuffed French Toast

Ingredients

  • ¼ teaspoons Freshly Grated Nutmeg (or More To Taste)
  • 1 teaspoon Vanilla
  • ½ cups Milk
  • 5 whole Eggs
  • 6 slices Thick White Bread
  • FOR THE FRENCH TOAST:
  • ½ whole Lemon, Juiced
  • + 13 more ingredients
    • 1 whole Lemon, Zested
    • 1 Tablespoon Plus ½ Tablespoons Sugar, Divided
    • 2 cups Maine Blueberries
    • FOR THE BLUEBERRY SAUCE:
    • Cinnamon, To Taste
    • ¼ cups Brown Sugar
    • ½ cups Pecans
    • 2-½ Tablespoons Butter
    • FOR THE NUT TOPPING
    • 3 Tablespoons Confectioner's Sugar (add Up To 1 Additional Tablespoon If Needed)¼ cups Maine Blueberries
    • 1 whole Lemon, Zested
    • 6 ounces, weight Mascarpone Cheese
    • FOR THE STUFFING:

For the stuffing: In a medium-sized bowl, mix the mascarpone, lemon zest and confectioners’ sugar until smooth and creamy (will still have a thicker texture). Next carefully fold in the blueberries. Slice a pocket into the slices of bread, do not slice all the way through. Distribute the stuffing...

View full recipe at SpringPad

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