Author Notes
Challah french toast stuffed with creamy mascarpone cheese and topped with Quince and Apple Peach and Chamomile Jam. —Sarah | Wisconsin from Scratch
Continue After Advertisement
Ingredients
-
3 ounces
Mascarpone cheese
-
¼ cups
Quince & Apple’s Peach and Chamomile Jam, plus more for serving
-
2
Eggs
-
½ cups
Whole milk
-
½ teaspoons
Vanilla extract
-
¼ teaspoons
Ground cinnamon
-
pinch of Kosher salt
-
8
Pieces challah or brioche, sliced ½ inch thick
-
2 tablespoons
Butter
-
a handful of blackberries or other berry (optional)
-
maple syrup (optional)
Directions
-
In a small bowl, mix together mascarpone cheese and jam.
-
In a larger bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, and salt.
-
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.
-
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.
-
Transfer stuffed french toast to plate and top with maple syrup, blackberries, and more jam.
See what other Food52ers are saying.