Mascarpone and Marmalade Stuffed French Toast
- 6 eggs
- 1/2 cup heavy cream
- 1/2 orange, juiced
- 1 1/2 teaspoons orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 8 slices (3/4-inch) day-old brioche
- 16 teaspoons mascarpone
- 8 teaspoons orange marmalade
- 2 tablespoons butter
- Confectioners' sugar, for dusting
- Maple syrup, for serving
In a mixing bowl whisk together the eggs, cream, orange juice, zest, cinnamon, nutmeg, vanilla, sugar, and salt.
Lay the brioche slices flat on a clean work surface. Spread 1 side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone on half of the slices. Place the slices together to form 4 sandwiches.
Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 1 1/2 minutes per side. Transfer to a plate and repeat with the remaining sandwiches.
Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008
Recipe courtesy of Anne Thornton
Recipe courtesy of Anne Burrell