Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup

Name: Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 6
Cuisine: American
Ingredients: 12 slices day-old brioche, about 3/4-inch thick; 59 milliliters corn syrup; 3 larges eggs; 1 Tbsp granulated sugar; 355 milliliters half-and-half; 1 Tbsp heavy cream; 1 Tbsp lemon juice; 118 milliliters mascarpone, at room temperature; 1 Tbsp orange zest; 1 pinch Pinch sea salt; 28 grams semisweet chocolate, melted and cooled, plus more for grating; 2 pints whole fresh or frozen strawberries, hulled; 158 milliliters sugar, plus more if needed; 2 Tbsps unsalted butter, divided, plus more if needed

Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup might be just the morn meal you are searching for. This recipe makes 6 servings with 750 calories, 15g of protein, and 41g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have day-old brioche, heavy cream, lemon juice, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. It is an affordable recipe for fans of American food. From preparation to the plate, this recipe takes about 37 minutes.

Instructions

Watch how to make this recipe.

Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.

Ingredients you will need

Cream Cheese

Mascarpone

Base

Combine the mascarpone, heavy cream, orange zest and sugar in a bowl.

Ingredients you will need

Heavy Cream

Orange Zest

Mascarpone

Sugar

Equipment you will use

Bowl

Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.

Ingredients you will need

Mascarpone

Chocolate

Brioche

Butter

Equipment you will use

Offset Spatula

Butter Knife

In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)

Ingredients you will need

Heavy Cream

Egg

Milk

Equipment you will use

Whisk

Preheat the oven to 200 degrees F.

Equipment you will use

Oven

Preheat a nonstick griddle or large skillet over medium heat.

Equipment you will use

Frying Pan

Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides.

Ingredients you will need

Butter

Dip

Egg

Equipment you will use

Frying Pan

Place the sandwich on the hot griddle. (

Equipment you will use

Frying Pan

Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side.

Equipment you will use

Frying Pan

Transfer the sandwiches to an oven-safe platter and cover loosely with foil.

Equipment you will use

Aluminum Foil

Oven

Place in the oven to keep warm.

Equipment you will use

Oven

Add more butter to the griddle, as necessary, and cook the remaining sandwiches.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.

Ingredients you will need

Powdered Sugar

Strawberries

Chocolate

Syrup

Equipment you will use

Ladle

In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar.

Ingredients you will need

Strawberries

Sugar

Syrup

Equipment you will use

Sauce Pan

Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.

Ingredients you will need

Corn Syrup

Sea Salt

Sugar

Water

Equipment you will use

Frying Pan

Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)

Ingredients you will need

Strawberries

Lemon Juice

Syrup

Equipment you will use

Sauce Pan

Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer.

Ingredients you will need

Orange Liqueur