Our brunch today is Pear-Mascarpone French Toast. I learned how to make this back in 2008 from a Country Woman magazine and save it for special occasions. Today is one of those. Shall we get started? Step one is to assemble all of the ingredients. We stopped at the store yesterday to pick up the items we were missing in the pantry.
We are making four servings today so my ingredients are according to that. Peel and core one pear.
Finely chop the pear.
In a small saucepan, cook pear in 1 1/2 teaspoons butter over medium heat for 2-3 minutes or just until tender. Remove from the heat; cool completely.
Grate 1 teaspoon fresh gingerroot. If you don't have fresh, you will need 1 teaspoon of minced ginger.
In a small bowl, beat 4 ounces Mascarpone cheese. Stir in 1 tablespoon sugar, dash cinnamon (I like cinnamon so added more), and set aside.
Add the pears
Cut a pocket in 4 slices French bread (1 inch thick).
Carefully fill each pocket with about 1/4 cup of pear mixture.
In a shallow bowl, whisk 2 eggs, 3 ounces milk, and 1/8 teaspoon vanilla. If you used a small amount of cinnamon in the filling, add 1/8 teaspoon here.
Carefully dip both sides of bread in egg mixture (being careful not to squeeze out filling).
In a large skillet or on a griddle, melt 1 tablespoon butter over medium heat. Cook stuffed bread on both sides until golden brown.
Serve with powdered sugar or syrup if desired.
No comments:
Post a Comment