Stuffed French Toast with Pumpkin and Mascarpone
Breakfast is taken to a new level with this elegant and delicious dish.
- 16 slices Challah, Brioche, or rich bread, cut 1/2-in. thick
- 1 jar Robert Rothschild Farm Spiced Maple Pumpkin Dip, 1/4 cup for custard and more for filling
- Mascarpone cheese, at room temperature
- 4 large Eggs
- 2 cups Half & half
- 1/2 cup Maple syrup
- 1/8 tsp. Salt
- Unsalted butter
- 1 jar Robert Rothschild Farm Cranberry Pomegranate Chutney
In a shallow container stir together eggs, half & half, maple syrup, salt and Spiced Maple Pumpkin Dip until combined. After soaking a slice of bread in the custard mixture spread a small amount of mascarpone and the Spiced Maple Pumpkin Dip in the center. Top with another soaked slice of bread. Heat a non-stick skillet over medium heat with a pat of butter. When butter is melted cook the stuffed French toast for about 2 - 3 minutes per side or until the custard has just set and begun to brown. Serve warm topped with a spoonful of the Cranberry Pomegranate Chutney.