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Mascarpone and Marmalade-Stuffed French Toast

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"Whoa, Nelly. This could be the mother of all French toast, and it is to die for. Did you ever imagine it stuffed? Well, just think of it as a yummy grilled cheese dessert sandwich for breakfast. Move over, doughnuts."

List of Ingredients

â—¦ 6 large eggs
â—¦ ½ cup heavy cream
â—¦ Juice of ½ orange
â—¦ 1 ½ teaspoons grated orange zest
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ ½ teaspoon vanilla extract
â—¦ 3 tablespoons sugar
â—¦ ¼ teaspoon salt
â—¦ ¼ cup plus 2 tablespoons mascarpone cheese
â—¦ 3 tablespoons orange marmalade
â—¦ Eight ¾-inch-thick slices day-old brioche
â—¦ 2 tablespoons butter
â—¦ Confectioners' sugar, for dusting
â—¦ Maple syrup, for serving


Recipe

In a mixing bowl, whisk together the eggs, cream, orange juice, orange zest, cinnamon, nutmeg, vanilla, sugar, and salt.

Place the mascarpone in a small bowl. Place the marmalade in another small bowl.

Lay the brioche slices on a clean work surface. Spread the mascarpone evenly over the slices. Spread the marmalade evenly over half of the slices. (You will have mascarpone on both sides of the sandwich and marmalade on one side.) Place the slices together to form four sandwiches.

Dip each sandwich in the egg mixture, letting it sit for about 1 ½ minutes per side. Transfer it to a plate and repeat with the remaining sandwiches.

Heat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add two of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining 1 tablespoon butter and remaining two sandwiches. Cut the French toast sandwiches in half and serve hot, dusted with confectioners' sugar and drizzled with maple syrup, as desired.

Makes 4 sandwiches