Raspberry and Italian Mascarpone Stuffed French Toast
2 packages (8 oz) mascarpone, scooped out into chunks
2 cups fresh raspberries, divided
12 eggs, beaten
2 cups half and half
1/2 cup maple syrup
2 cups water
2 cups sugar
4 tablespoons cornstarch
3 tablespoons butter
Scatter the chunks of cheese over the bread.
Scatter 1 cup of the berries over the mascarpone cheese.
In a large bowl whisk together the eggs, milk, and syrup.
Pour over the bread mixture.
Cover and refrigerate overnight.
Preheat oven to 350 degrees F.
Remove foil and bake 30 minutes or more until puffed up.
Meanwhile, in a small saucepan, whisk together the water, sugar, and cornstarch.
Gently fold in the remaining 1 cup raspberries and the butter.