Stuffed Eggnog French Toast

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4

Ingredients

  1. 8 slices Artisan Cranberry Pumpkin Seed Bread
  2. 1/3 cup (75 mL) mascarpone cheese
  3. 4 tsp (20 mL) maple syrup
  4. 2 eggs
  5. 2/3 cup (150 mL) eggnog
  6. 1 tsp (5 mL) vanilla extract
  7. 1/4 tsp (1 mL) ground nutmeg
  8. 2 tbsp (30 mL) butter, divided
  9. 2 tsp (10 mL) icing sugar

Method

  1. Mix mascarpone with maple syrup; spread on 4 slices of bread. Cap with remaining bread slices.
  2. 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.
  3. Dust French toasts with icing sugar. Serve warm.

Tip: This recipe can be easily doubled for a larger breakfast or brunch crowd.