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Easter brunch: stuffed Italian toast with citrus mascarpone
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Upstage the chocolate bunnies and jelly beans Easter morning with decadent stuffed Italian toast, filled with citrus mascarpone cheese, local Florida oranges, and drizzled with vanilla-kissed maple syrup.
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
1 cup Grade B dark amber pure maple syrup
1 Vanilla bean, split in half, and seeds scraped
8 slices Italian bread
4 tablespoons butter, room temperature (for the skillet)
Organic Powdered sugar for dusting
Batter:
3 eggs
2 tablespoons Heavy cream
Zest of 2 Clementines
1 Vanilla bean, split in half, and seeds scraped (use other half for filling)
1 teaspoon Organic sugar
Filling:
1 cup Mascarpone cheese, room temperature
2 teaspoons Organic powdered sugar
1 tablespoon orange juice concentrate
1 teaspoon Amaretto liquor
Zest of 1 Clementine, tangerine, navel orange, or grapefruit
Vanilla bean seeds (use other half from batter)
Preheat oven to warm (200 F degrees)
In a small sauce pan, heat the maple syrup with scraped vanilla bean on low. Do not boil.
Make the batter. In a pie dish, whisk together the eggs, cream, zest, vanilla bean seeds and sugar. Set aside.
Make the filling. In a bowl, combine Mascarpone, powdered sugar, orange juice concentrate, Amaretto liquor, zest and vanilla bean seeds. Set aside.
Cut the crust off the slices of bread. Lay 4 of the bread slices on a baking sheet, in a row. Add 1/4 of the Mascarpone mixture to each slice of bread. Top with other slice of bread to make a sandwich.
Heat a nonstick skillet on medium-low heat. Add 2 tablespoons of butter and coat entire pan. Working quickly, dip all sides of each sandwich in the egg mixture to coat.
Add each sandwich to the pan and cook until golden. Adjust heat as needed to brown, but prevent burning. When the first side is golden, flip the sandwich. Add more butter to the pan if needed for browning.
Remove any sandwiches from the heat that may have finished browning before the others and place on a baking sheet and in a warm oven until the others are ready.
Dust with powdered sugar. Serve with citrus wedges and warm vanilla maple syrup for dunking.
Dawn Viola is a nationally recognized artist, competitive cook and food writer. Read more of Dawn's Examiner articles, or follow her blog, Wicked Good Dinner, and onTwitter.
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