Mascarpone-Stuffed French Toast with Blackberry Compote

This sandwiches, filled with a lightly sweetened mascarpone cheese filling, elevate French toast to the centerpiece of a brunch party. You can substitute blackberries with other berries or fruits.

Makes : 4 sandwiches

Ingredients:

• 1 small container of mascarpone cheese

• 1 Tbl maple syrup

• 1 tsp fresh lemon juice

• 1/2 tsp vanilla extract

• 8 slices bread such as brioche or challah, each 1/2 inch thick, with crusts

For the batter:

• 2 eggs

• 1/2 tsp vanilla extract

• 1/8 tsp salt

• 1 Tbl butter

For Blackberry Compote:

• 1 cup blackberries

• 1 Tbl maple syrup

• 1 tsp lemon zest

Directions:

1. In a bowl, whisk together the mascarpone, maple syrup, lemon juice, vanilla. Spread 1 tablespoons of the mascarpone mixture on each slice, leaving a 1/4 inch plain border on all sides. Top with 1 tablespoon of Blackberry Compote.

2. To make the batter, in a bowl, whisk together the eggs, milk, vanilla, and salt. Pour the batter into a baking dish.

3. In a large frying pan over medium heat, melt half of the butter and continue to heat until it foams but doesn’t burn.

4. Place each of the sandwiches in the batter and let stand for 5 seconds. Turn and let stand for 5 seconds longer. 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 butter to the pan, turn the sandwiches and cook until browned on the second sides, about 2 minutes. Using a clean wide spatula, transfer the sandwiches to a cutting board.

5. Cut each in half. Divide among individual plates, top with the blackberries and maple syrup.

Blackberry Compote:

Place blackberries, maple syrup and lemon zest in a small saucepan. Bring to a boil and lower heat to simmer. Simmer for 15 minutes, until blackberries brake down and liquid starts to thicken.

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Adopted from Williams-Sonoma