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Stuffed French Toast Recipe


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     Stuffed French Toast

Category   Breakfast - Brunch
Sub Category   None
Servings   6

1/2 c mascarpone or cream cheese, room temp
1 tbsp heavy cream
1 tbsp orange zest
1 tbsp sugar
1 oz chocolate, melted, or several spoonfuls of Nutella
Strawberries and/or bananas, sliced
12 slices day old challah or brioche bread about 1/2-3/4 in thick
3 eggs
1 1/2 c half and half
2 tbsp honey or maple syrup, warmed

Night Before- Make custard by mixing eggs, half and half, and honey or syrup; refrigerate. Set out bread to stale.
Preheat oven to 375; pour custard mix into pie pan. In a bowl combine mascarpone, cream, zest, and sugar. Add Nutella (or melted, cooled chocolate) until all ingredients are incorporated. Spread a large dollop of chocolate mixture on half of the slices of bread, and top with sliced fruit if desired (fruit may be left for topping leaving only chocolate on the inside- yum) Cap each slice with another piece of bread making 6 sandwiches.
Dip each sandwich in custard mix for 20 seconds on each side, and then let rest on a cooling-rack-over-sheet-pan for at least 2 minutes. With enough butter to just cover the bottom of a griddle or pan, cook each sandwich until just golden on each side- 2-3 minutes on medium heat. Transfer back to the cooling-rack-on-sheet-pan, and bake in oven for 5 minutes.
Dust with powdered sugar and toasted almond slices along with sliced fruit. Strawberry syrup is also a nice addition.

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