- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 sandwiches
Ingredients
12 slices pepper bacon
1 cup whole milk
1 tablespoon brown sugar
1/4 teaspoon kosher salt
4 large egg yolks
1/2 vanilla bean, seeds scraped
4 tablespoons unsalted butter
8 hand-cut 1/2-inch slices from a thick and wide Cuban loaf, preferrably hardened overnight
Mascarpone Cream, for filling, recipe follows
3 half pints raspberries
Maple syrup, for dunking
Mascarpone Cream:
8 ounces mascarpone cheese
3 tablespoons malt powder
1 tablespoon maple syrup
1 teaspoon kosher salt
1/2 vanilla bean, seeds scraped
Directions
- Preheat the oven to 400 degrees F. Spread the bacon on a wire rack fitted over a baking sheet. Bake until nice and crispy, 12 to 15 minutes.
- Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter.
- Heat 1 tablespoon of the butter in a large nonstick skillet to medium. Dunk each side of the bread into the batter for a few seconds a side. Fry 2 slices of the battered bread until golden brown, 4 to 5 minutes per side. Repeat the process, wiping the skillet clean between each fry, until you have perfectly golden brown and delicious French toast. (You can hold the French toast in a 200 degree oven on a wire rack set in a baking tray to keep warm if need be.)
- When the French toast is done, schmear each piece with some Mascarpone Cream. Then top with a pile of raspberries and 3 slices bacon. Close, cut in half and serve with maple syrup for dunking.
Mascarpone Cream:
- Mix together the mascarpone, malt powder, maple syrup, salt and vanilla bean seeds in a bowl, and then set aside until ready to use.
