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Product Detail Placeholder Stuffed French Toast with Pumpkin and Mascarpone

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Description


Breakfast is taken to a new level with this elegant and delicious dish.



Ingredients


  • 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




Instructions


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.

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Products used in this Recipe
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Placeholder
Spiced Maple Pumpkin Dip 13 oz. - jar
Price: $10.49
Qty:


Placeholder
Cranberry Pomegranate Chutney 10.5 oz. net wt. - jar
Price: $7.39
Qty:
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