Over the weekend I watched a re-run of Alton Brown’s show on preparing French toast. That inspired me to prepare a batch of French Toast, stuffed with Mascarpone cheese and apricot preserves. It was quite a treat, all for me since Michael was still sleeping. Here’s my recipe.
4 slices of Challah bread, 1 inch thick
2 TBS butter
1/2 cup Half and Half
1 tsp vanilla
1 tsp orange zest
3 TBS mascarpone or cream cheese
3 TBS preserves (I used apricot)
Butter for serving on toast
Syrup ( I used butter pecan)
Slice Challah or other sweet bread into thick slices. Use a paring knife to make a pocket in the bread, being careful to keep the edges intact. Mix eggs, half and half, vanilla, and zest in a small baking pan and beat well to incorporate all the ingredients. Mix the cream cheese and preserves in a small bowl. Use a small spoon to insert the filling evenly into the four slices of bread. Use your hand to slightly flatten the bread down to distribute the filling and assure even cooking. Melt 2 TBS butter on a griddle on medium heat. Place each slice of bread into the batter coating both sides and edges thoroughly. Cook on the griddle until golden brown on one side then flip over and continue to cook until golden brown on the other. remove from heat and garnish with butter pat, confectioner’s sugar and syrup. Heat while still warm! Makes two serving or four for light eaters.