DRUNKEN FRENCH TOAST

Drunken French Toast image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

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6 ounces mascarpone, at room temperature
1 tablespoon honey
1/4 teaspoon ground cardamom
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups whole milk
1 1/4 cups heavy cream
3/4 cup granulated sugar
8 eggs
3 tablespoons pear brandy
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
3 cups crispy rice cereal
4 slices challah bread (1 inch thick)
Confectioners' sugar, for dusting
Vermont maple syrup, for serving

Steps:

Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
Preheat the oven to 400 degrees F.
Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.