Author Notes
Challah french toast stuffed with creamy mascarpone cheese and topped with Quince and Apple Peach and Chamomile Jam. —Sarah | Wisconsin from Scratch
Ingredients
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3 ounces
Mascarpone cheese
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¼ cups
Quince & Apple’s Peach and Chamomile Jam, plus more for serving
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2
Eggs
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½ cups
Whole milk
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½ teaspoons
Vanilla extract
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¼ teaspoons
Ground cinnamon
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pinch of Kosher salt
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8
Pieces challah or brioche, sliced ½ inch thick
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2 tablespoons
Butter
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a handful of blackberries or other berry (optional)
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maple syrup (optional)
Directions
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In a small bowl, mix together mascarpone cheese and jam.
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In a larger bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, and salt.
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Spread mascarpone and jam mixture evenly on four pieces of challah, leaving a little bit of space around the edges. Top with remaining bread slices.
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Melt 1 tablespoon butter in a large pan over medium heat. Meanwhile, dip sandwiches in batter and hold for about 5 seconds. Flip and soak on other side for 5 seconds. Quickly transfer the sandwich to the pan and cook on each side for about 2-3 minutes, until nicely browned.
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Transfer stuffed french toast to plate and top with maple syrup, blackberries, and more jam.
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