Stuffed French Toast
- 1 loaf of French Bread
- 1 medium sized tub of Mascarpone cheese about 12 oz.
- ½ cup plus one Tablespoon of powder sugar
- whip cream
- ½ tsp. cinnamon
- 2 cups heavy cream
- 4 scrambled eggs
- 1 Tbs. vanilla extract
Add the ½ cup powdered sugar to the Mascarpone cheese and mix together. Add the sweetened cheese to a Ziploc bag and cut the tip out to make a piping bag.
Cut the French bread into slices about two inches thick, this can be done the night before to allow the bread to become stale and dryer so that it sucks up the custard mix better. Using a pairing knife cut a small pocket into the slice of bread to create a cavity to pipe the cheese into. Using the cheese filled Ziploc baggie, pipe a small amount of the cheese into the pocket of bread. Set in cooler after all the slices are stuffed to allow the cheese to firm up a bit.
To make the custard, combine the cream, eggs, cinnamon, and vanilla extract. Whisk the custard together. Preheat a butter greased skillet or griddle. Take the stuffed pieces of French bread and dip them into the custard one at a time and grill in the hot butter until golden brown and all of the egg mixture that was absorbed into the bread is done cooking, cook the French toast over a medium high setting. Serve two slices per serving with optional stewed fruit over the top, garnish with whip cream, powdered sugar and a pinch of cinnamon.