Lemon Blueberry Mascarpone Stuffed French Toast
1 8oz container of Cello Cheese Mascarpone
1 pint Driscoll's Blueberries
1/3 cup powered sugar
1 tsp lemon extract
1/2 tsp lemon zest
3 slices of bread ( I used Brioche)
1 splash of milk or half/half
2 tbls table syrup
1 tbs powered sugar for sprinkling
In a mixing bowl place mascarpone cheese with 1/3 cup powered sugar & lemon extract Mix until smooth. Add a handful of blueberries and set aside in the refrigerator for at least 1 hour so the flavors marry.
Mix both eggs with milk or half/half in a shallow dish. Dip bread into the egg mixture carefully, place in pan with a pad of butter to prevent sticking. Once you remove the bread, let it cool. Spread a generous dollop of mascarpone filling between the layers. I tried it the 1st time by filling the layers first and cooking and the mixture melted. SO!Back to the new way! Layer like a sandwich at least 3 layers. Sprinkle with powered sugar and add a tablespoon of the filling on top of the french toast. Add a few blueberries and zest. Pour some syrup on tip and enjoy!!!
I used Cello Cheese and Driscoll’s Berries. LOVE these vendors.