Monday, March 19, 2012

Stuffed French Toast


Some days you just want pure decadence for breakfast. This French toast provides it in spades. The key is to assemble it ahead of time, which makes it particularly lovely for a lazy morning brunch. Roll out of bed. Turn on the oven. Pop it in. Enjoy with coffee.

Serves four

8 ounces mascarpone cheese
1 loaf French bread
4 large eggs
1 cup milk
1 tablespoon vanilla
1 teaspoon cinnamon
1 tablespoon sugar

Butter and maple syrup for serving.

Slice the French bread in about one inch pieces. Schmear mascarpone on half of these slices and top with another slice, as if making a cheese sandwich.

Snuggle them down into a 9x13 glass baking dish.

In a large, liquid measuring cup, whisk together the eggs, milk and vanilla. Pour over the bread slices. After they're covered, turn each one so that the bottom slice that is soaked with egg mixture is now on top.

Combine the cinnamon and sugar and sprinkle over the top. Cover with plastic wrap until ready to bake, up to overnight.

Bake at 350 degrees Fahrenheit until lightly browned, about 30 minutes.

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