In Scharffen Berger's The Essence of Chocolate, this mascarpone-and-chocolate-stuffed French toast is described as an "upgraded" version of the classic breakfast dish.
It's much simpler than other stuffed French toast recipes, which call for making a slit in the bread and piping in the filling. Here, you simply sandwich the chocolate-mascarpone mixture between two slices of day-old brioche, drench, and fry. The sandwiches can even be assembled the night before, making brunch run that much more smoothly.
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Cook the Book: Mascarpone-Stuffed French Toast
About This Recipe
|This recipe appears in:||Mother's Day Brunch Ideas|
- 4 ounces (1/2 cup) mascarpone, at room temperature
- 1 tablespoon heavy cream
- 1 tablespoon granulated sugar
- 1/2 to 1 ounce 62 percent semisweet chocolate (to taste), melted and cooled
- Twelve 1/4- to 3/8-inch slices day-old brioche
- 3 large eggs
- 1 1/2 cups half-and-half
- 1 to 2 tablespoons (1/2 to 1 ounce) unsalted butter
- 62 percent semisweet chocolate for grating
- Maple syrup, warmed
Combine the mascarpone, cream, and sugar in a small bowl. Add the melted chocolate, and mix until incorporated. Spread about 2 tablespoons of the mixture on one slice of brioche, and top with another slice. Repeat with the remaining slices, making 6 sandwiches.
In a shallow bowl, whisk together the eggs and half-and-half.
Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter. Dip each sandwich in the egg and half-and-half, turning to soak both sides. Let any excess drip back in the bowl. Place the sandwich on the griddle. Repeat with only as many sandwiches as fit comfortably in the griddle, and cook for about 2 to 3 minutes per side, or until golden. Transfer to a platter and cover to keep warm. Add more butter to the pan as necessary and cook the remaining sandwiches.
Slice each sandwich in half on the diagonal, and serve 3 halves per person. Using a microplane, grate chocolate over the top. Serve with maple syrup.