Ingredients: |
Ingredients: For Filling:
1 C. strawberries (about 6 medium)
3 Tbsp. granulated sugar, divided
1/2 C. (4 ounces) mascarpone, room temperature
1/2 tsp. pure vanilla extract
1/2 tsp. finely grated orange zest
For French Toast:
4 1″ thick slices egg bread (like brioche or challah) – about 1/2 an average loaf.
4 large eggs
1/2 C. cream
2 Tbsp. granulated sugar
1 tsp. pure vanilla extract
1/4 tsp. salt
12 Tbsp. Grand Marnier or Cointreau (optional, but delicious!)
2 Tbsp. butter
Confectioner’s sugar and maple syrup for serving
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Directions: |
Directions:To make filling:
1. Remove stems from strawberries. Cut in half, and then slice crosswise. Combine strawberries and 1 tablespoon sugar in a bowl; set aside 10 minutes to let them release some juices.
2. In another bowl, use a wooden spoon to beat together mascarpone, vanilla extract, orange zest and remaining two tablespoons sugar. Stir in 1/2 cup of the juicy strawberries, reserving the remaining berries for serving with the finished french toast.
To make french toast:
3. Lay a slice of bread flat on a work surface. Hold one hand on top to hold it steady while you insert a serrated knife in the side crust to slice a deep, 3″-wide pocket. Repeat with remaining slices.
4. Use a small spoon to gently stuff the filling into the pockets. You’ll use about 1/4 cup filling per slice, but work in increments of about 2 teaspoons at a time to avoid tearing the bread. Gently pat the out the bread to distribute the filling evenly within the pocket.
5. In a large, shallow bowl (or a 2″ deep baking dish), whisk together eggs, cream sugar, vanilla extract, salt and Grand Marnier, if using. Preheat a skillet over medium heat.
6. Melt 1/2 tablespoon of butter in the skillet. Working with one slice at a time, quickly dip the bread in the egg mixture, about 5 seconds per side. Do not let it sit and soak or it may fall apart.
7. Cook the french toast one slice at a time (or two if you have a large enough pan that your slices don’t touch). Once the bottom is golden brown (about 3 minutes), use a spatula to gently flip it over. When the second side is golden (about 2 minutes more), remove from skillet and serve, or keep warm in a 200 degree F oven while you cook the rest, adding another 1/2 tablespoon of butter for each slice. Serve dusted with confectioner's sugar pr drizzled with maple syrup. Serves 4 (or 2 with larger appetites) – the recipe may easily be doubled. You may swap the mascarpone for ricotta, if you like. |
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