- Mix mascarpone with maple syrup; spread on 4 slices of bread. Cap with remaining bread slices.
- In shallow dish, whisk eggs with eggnog, vanilla and nutmeg. Melt 1 tbsp (15 mL) butter in large, non-stick skillet over medium heat. Dip both sides of each sandwich into egg mixture. Cook in batches of 2 sandwiches; browning both sides, about 2 min. per side. Add remainder of butter to skillet as required.
- Dust French toasts with icing sugar. Serve warm.
Tip: This recipe can be easily doubled for a larger breakfast or brunch crowd.