bourbon soaked mascarpone stuffed french toast.

this just may be the world's most perfect food.  thick slices of soft bread carefully stuffed with a light sweetened cheese, dipped in a bath of bourbon, then pan-fried in butter and served with maple syrup. this is the dreamiest, most overly indulgent french toast, the ultimate french toast, so to speak. if someone makes you this for breakfast, well, accept the fact that you are having a really good day.

  • 4 ounces (1/2 cup) mascarpone, at room temperature
  • 1 tablespoon heavy cream
  • 1 & 1/2 tablespoons sugar
  • 2 tablespoons of bourbon (such as Jim Beam)
  • 1 teaspoon vanilla
  • Twelve 1/4- to 3/8-inch slices bread such as challah or brioche
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1 to 2 tablespoons unsalted butter
  • Maple syrup
Combine the mascarpone, cream, and sugar in a small bowl. Slice open a pocket into the bread and spread about 2 tablespoons of the mixture  Repeat with the remaining slices.

 In a shallow bowl, whisk together the eggs, bourbon, vanilla, and half-and-half.

Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter. Dip each slice in the egg and half-and-half mixture, turning to soak both sides. Let any excess drip back in the bowl. Place the slice on the griddle. Repeat with only as many slices as fit comfortably in the griddle, and cook for about 2 to 3 minutes per side, or until golden. Transfer to a platter and cover to keep warm. Add more butter to the pan as necessary and cook the remaining slices. Serve with maple syrup or fruit.

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