This lemon mascarpone stuffed french toast is a delicious twist on a breakfast classic and can be prepared the night before. The recipe pairs well with Ingleside Vineyards’ Albarino wine and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 1 loaf brioche
- 8 Ounces Mascarpone
- 2 Tbsp. Lemon Curd
- 1 Tbsp. butter
- ⅓ c. slivered or sliced almonds
- 2 eggs, beaten
- 1 c. half and half or heavy cream
- 1 tsp. Cinnamon
- ½ tsp. Vanilla
- Confectioner’s sugar for garnish
- ½ pint raspberries
- ½ pint blackberries
- ½ pint blueberries
- Sweetened whipped cream for garnish
- Non-stick spray
- Small frying pan
- Mixing bowl
Directions
Step 1: Slice brioche in 1 ½” to 2” thick slices. Cut a pocket at the bottom of each slice and set it aside.
Step 2: Mix the mascarpone and lemon curb together. Divide mixture among the Brioche slices, and stuff each slice with part of the mascarpone and lemon curd filling. Use all the filling.
Step 3: In a small frying pan, heat the butter and saute the almonds until golden brown.
Step 4: In a bowl, mix together the eggs, half and half or cream, cinnamon and vanilla.
Step 5: Heat a griddle over medium-high heat and spray lightly with non-stick spray.
Step 6: Dip each stuffed slice of brioche in the egg mixture and cook on the griddle for about 4 minutes per side or until the toast is golden brown. Remove and hold warm.
Step 7: Place one slice of stuffed French toast on a plate. Top with fresh berries, a dollop of whipped cream, toasted almonds, and sprinkle with powdered sugar.
Serves 6.
