MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
STRAWBERRY MASCARPONE CREPES
These lovely strawberry crepes were my mom's Sunday morning specialty. She grew all her own herbs, including plenty of basil for this recipe and other favorites. -Shannon Soper, West Bend, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h5m
Yield 8 crepes.
Number Of Ingredients 21
Steps:
- In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.
Nutrition Facts : Calories 334 calories, Fat 20g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 175mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love