For the cinnamon smear: Cream the margarine and sugar in a large bowl. Add the flour, cinnamon and cocoa powder. Slowly add the oil and water. Mix for 15 minutes and let rest for 5 minutes.
For the cinnamon raisin bread: Mix the flour, starter, water, granulated sugar, yeast, salt and oil in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
Portion the dough into 22-ounce balls. Flatten the dough and sprinkle with cinnamon-sugar mix and raisins. Roll the dough over itself 4 to 5 times and place in a greased bread pan. Cover the top and sides with the cinnamon smear. Proof the dough for 25 to 30 minutes.
Preheat the oven to 375 degrees F.
Bake for 46 minutes. Remove from the pan and place on a cooling rack. Slice into thick slices.
For the maple mousse: Thoroughly blend the heavy cream, powdered sugar and maple syrup in a large bowl until well mixed.
For the French toast batter: Thoroughly blend the eggs, milk, heavy cream, maple syrup, rum, cinnamon and nutmeg in a large bowl until well mixed.
For the Wrightsville Beach French toast: Soak the cinnamon raisin bread slices in the French toast batter until well saturated. Fry in a 350 degree F deep-fryer until golden brown, about 2 minutes (DO NOT OVER FRY).
Cut the fried cinnamon raisin bread diagonally and shingle on a plate. Top with maple mousse. Sprinkle with powdered sugar and garnish with fresh berries.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sweet N Savory, Wilmington, NC
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