Mascarpone and Berry Stuffed French Toast with Creme Anglaise

By Erika on July 30th, 2012 / / No Comments

 

 

Yield: Serves 4

Mascarpone and Berry Stuffed French Toast with Creme Anglaise

Ingredients

Creme Anglaise:

  • 1 cups half-and-half
  • 1/2 vanilla bean, split lengthwise (or 1/2 teaspoon vanilla extract)
  • 1/4 cup sugar
  • 2 large egg yolks, at room temperature

For filling:

  • 1/4 lb. mascarpone cheese
  • 1/2 tablespoon sugar
  • 1 tsp. fresh lemon juice
  • dash salt
  • 1/2 cup blackberries
  • 1/2 cup raspberries

For French Toast:

  • 8 slices bread (white, sourdough, brioche or challah), sliced about 1/2 inch thick
  • 5 eggs
  • 1/4 cup half & half (or whole milk)
  • 1 tsp. vanilla extract
  • 1 tablespoon canola oil

Instructions

Prepare Creme Anglaise first:

  1. Chill a bowl in the refrigerator or freezer for use later.
  2. Combine the half-and-half and vanilla in a small saucepan. Cook over low heat just until it starts bubbling around the rim gently, about 5 minutes. Remove from heat.
  3. In another small bowl, whisk sugar and egg yolks combined. Slowly whisk in half of the warm half & half mixture in a thin stream, mix well. Add the rest of the half & half. Pour the mixture into the saucepan and cook over medium heat, stirring constantly until it has thickened slightly, about 4 minutes. Strain the sauce through a fine sieve into the chilled bowl. Add scraped vanilla seeds (or extract) into the sauce. Set aside.

Prepare the filling:

  1. In a small bowl, mix mascarpone, sugar and lemon juice. Gently fold in berries. Set aside.

Prepare the bread:

  1. In a separate bowl or baking dish (one that has a large enough bottom to lay bread flat, whisk eggs, half & half and vanilla.
  2. Spoon mascarpone mixture on centers of 4 of the bread slices, covering about a 3" radius. Place remaining bread slices on top of the mascarpone mixture.
  3. Heat 1/2 of the canola oil in a large frying pan over medium heat.
  4. While the oil is heating, dip each of the 4 double layers of bread into the egg mixture and let soak for 15-20 seconds on each side. Immediately put into the hot oil (you will probably be able to fit two of them at a time in your pan, depending how large your pan is). Sear each side about 2 minutes in the oil and remove. Repeat for the remaining bread, adding the rest of the canola oil to the pan and heating before placing new bread into pan.
  5. Transfer each double stack to a plate and slice on the diagonal. Top with Creme Anglaise and powdered sugar. Serve immediately.

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