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Friday Fare... Mother's Day Breakfast. - Walker Zanger BlogWalker Zanger Blog
05.12.12

Friday Fare… Mother's Day Breakfast.

Mascarpone Stuffed French Toast with Blackberries.

What better way to celebrate Mother’s Day than with an extra special breakfast. This twist on the classic French Toast is sure to make more than just Mom happy. Just be sure to include doing the dishes as part of your gift! Happy Mother’s Day weekend!

Ingredients:

For the orange blossom maple syrup (optional):

  • 1 cup maple syrup
  • 1 1/2 tsp. orange flower water
  • 1/2 tsp. vanilla extract
  • 1/4 lb. mascarpone cheese
  • 1 Tbs. sugar
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. vanilla extract
  • 8 slices firm-textured bread, such as brioche or challah, each 1/2 inch thick,

    with crusts

For the batter:

  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 Tbs. unsalted butter
  • 2 cups blackberries

Directions:

To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.

In a bowl, whisk together the mascarpone, sugar, lemon juice and vanilla. Spread 2 Tbs. of the mascarpone mixture on 4 of the bread slices, leaving a 1/4-inch plain border on all sides. Top with the remaining bread slices.

To make the batter, in a bowl, whisk together the eggs, milk, vanilla and salt. Pour the batter into a baking dish. In a large fry pan over medium heat, melt 1 1/2 tsp. of the butter and continue to heat until it foams but does not brown.

Place each of the sandwiches in the batter and let stand for 5 seconds. Turn the sandwiches over and let stand for 5 seconds more. Using a wide spatula, carefully lift the sandwiches from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Add the remaining 1 1/2 tsp. butter to the pan, turn the sandwiches over and cook until browned on the other side, about 2 minutes more. Using a clean, wide spatula, transfer the sandwiches to a cutting board.

Cut each sandwich in half on the diagonal. Divide among individual plates, top with the blackberries and serve immediately with the syrup. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

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All photo images and text are the property of Walker Zanger. Please do not use for commercial purposes without permission. You are welcome to repost. copyright 2014.

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