Cook the Book: Mascarpone-Stuffed French Toast

Name: Cook the Book: Mascarpone-Stuffed French Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 12 inches day-old brioche; 3 larges eggs; 1 Tbsp granulated sugar; 355 milliliters half-and-half; 1 Tbsp heavy cream; 4 servings Maple syrup, warmed; 118 milliliters ounces mascarpone, at room temperature; 62 percent semisweet chocolate for grating; 14 grams to 2 tablespoons unsalted butter

You can never have too many morn meal recipes, so give Cook the Book: Mascarpone-Stuffed French Toast From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the mascarpone, cream, and sugar in a small bowl.

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Mascarpone

Cream

Sugar

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Bowl

Add the melted chocolate, and mix until incorporated.

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Chocolate

Spread about 2 tablespoons of the mixture on one slice of brioche, and top with another slice. Repeat with the remaining slices, making 6 sandwiches.

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Brioche

Spread

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

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Egg

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Whisk

Bowl

Preheat a nonstick griddle or large skillet over medium heat.

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Frying Pan

Add 1 tablespoon butter. Dip each sandwich in the egg and half-and-half, turning to soak both sides.

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Butter

Dip

Egg

Let any excess drip back in the bowl.

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Bowl

Place the sandwich on the griddle. Repeat with only as many sandwiches as fit comfortably in the griddle, and cook for about 2 to 3 minutes per side, or until golden.

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Frying Pan

Transfer to a platter and cover to keep warm.

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

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Butter

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Frying Pan

Slice each sandwich in half on the diagonal, and serve 3 halves per person. Using a microplane, grate chocolate over the top.

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Chocolate

Equipment you will use