- 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.
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.