In my opinion, you can never have enough French Toast recipes at your disposal. This one is my adaptation of a recipe served at the Rock Center Cafe in New York. This French toast sandwich doesn't need syrup because a rich filling oozes out when you cut into the brioche.
Provided by Mirj2338
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
- Refrigerate until needed.
- Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
- Pour into a baking dish or pie plate.
- Melt a little butter in a large saute pan over medium-low heat.
- Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
- Let the infused mascarpone come to room temperature so it's easier to spread.
- Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
- Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
- Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
- To serve, place a French toast sandwich on each plate.
- Enjoy!
Nutrition Facts : Calories 405.8, Fat 11.1, SaturatedFat 4.2, Cholesterol 193.2, Sodium 515.7, Carbohydrate 62.6, Fiber 2, Sugar 20.5, Protein 14.7
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