Raspberry and Italian Mascarpone Stuffed French Toast
Total Steps
17
Ingredients
11
Tools Needed
5
Related Article
http://mothermayhave.com/2009/09/24/pastrami-egg-cups/Ingredients
- cooking spray
- 12 slices white bread
- 2 packages mascarpone (8 oz)
- 2 cups fresh raspberries
- 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
Instructions
Step 1
Coat the bottom and sides of a 7x11" or 9x13" baking dish with cooking spray.
Step 2
Place half of the bread pieces in the dish.
Step 3
Scatter the chunks of mascarpone cheese over the bread.
Step 4
Scatter 1 cup of the fresh raspberries over the mascarpone cheese.
Step 5
Top with the remaining bread cubes.
Step 6
In a large bowl, whisk together the beaten eggs, half and half, and maple syrup.
Step 7
Pour the egg mixture over the bread mixture.
Step 8
With a flat spatula, gently push down the bread so that every piece is soaked in the egg-cream-syrup mixture.
Step 9
Cover the dish and refrigerate overnight.
Step 10
Preheat oven to 350 degrees F.
Step 11
Remove the dish from the refrigerator 30 minutes before baking.
Step 12
Remove foil and bake for 30 minutes or more until puffed up. (Note: If using the smaller baking dish, the baking time may be closer to one hour. Optionally, increase oven temperature to 375 degrees F during the last 30 minutes of baking.)
Step 13
Meanwhile, prepare the Raspberry Sauce: In a small saucepan, whisk together the water, sugar, and cornstarch.
Step 14
Bring to a boil over medium-high heat, whisking constantly, until thickened.
Step 15
Gently fold in the remaining 1 cup fresh raspberries and the butter.
Step 16
Stir until the butter melts.
Step 17
Remove the French toast from the oven and serve immediately with the raspberry sauce.