All I have to say about this one is, "Mmmmmmm......"
Stuffed French Toast with Fresh Blackberry Syrup
My favorite local grocery store, Harmon's, was sampling this delectable dish in the store one day and handing out recipes. It uses their artisan challah bread that's baked fresh on Fridays, but I've found that French bread works also.
(Pictured: leftover fresh blackberry syrup. I'm always too busy stuffing my face with toast to remember to take pictures of the actual dish, although I made it four times in four weeks for three different sets of company.)
Ingredients
1 loaf challah bread, cut thick (or French bread)
6 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 pint blackberries
1 cup marscarpone cheese
6 tablespoons confectioner's sugar
1 lemon, zested
Butter or oil for pan
Directions
- Take each piece of challah bread and cut a slit into each slice, creating a pocket in the bread, with three sides intact.
- Mix together marscarpone cheese, confectioner's sugar, and lemon zest until smooth. Cut off the corner of a small plastic bag and fill it with the mixture. Use this as a piping bag to fill the pocket in each slice of bread as much as possible without overflowing. (I skip the plastic bag step and just spoon it into the pockets.)
- Whisk together the eggs, milk, vanilla, nutmeg, and cinnamon in a shallow bowl. Melt the butter in a nonstick skillet (or add oil, whichever you prefer) over medium heat, completely coating the pan.
- Dip each piece of bread into the egg batter, coating both sides completely. Place the bread into the pan and cook until browned on both sides. Serve hot with the blackberries over the top.
- Optional: If you want to make the blackberries into a sauce, then place them into a saucepan over medium heat. Stir in one cup of sugar and cook until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency (usually about 10 minutes). Remove from heat and serve over the toast.
