Mascarpone and Bacon Stuffed French Toast with Chorizo and Clams

Total Time:
18 min
10 min
8 min

6 servings

  • 6 slices brioche bread, sliced 1-inch thick
  • 1 cup mascarpone cheese
  • 6 slices bacon, cooked crisp
  • 2 cups heavy cream
  • 2 eggs
  • 1 tablespoon minced fresh rosemary
  • Pinch salt
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons diced chorizo
  • 12 little neck clams, cleaned
  • 1 cup chicken stock
  • 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.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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