Cut each slice of brioche bread in half diagonally. Make a deep slit into the bread from the cut side.
In a food processor, blend together the mascarpone cheese and bacon. Using a spatula, take the bacon cheese mixture and spread it into the slit in the bread.
Whisk together the cream, eggs, rosemary, and salt.
Place each piece of bread into the egg mixture and soak for a few seconds. Place the egg-coated bread on a cooling rack set over a baking sheet to drain a little bit.
In a large saute pan, heat 2 tablespoons butter over medium heat. Add the soaked brioche slices and cook until golden brown on both sides, about 3 minutes per side.
In another saute pan, melt 1 tablespoon butter over medium heat. Add the chorizo. Saute until crisp, then add the clams. Cook for 2 minutes then carefully pour in the chicken stock. Simmer the mixture until the clams open up. Turn off the heat. Place the French toast and clams on a plate, spoon the chorizo broth over both.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Tom Pizzica