Sunday, January 4, 2015

Pear-Mascarpone French Toast

Looking for a nice brunch idea?

Try this twist on French toast, which my oldest daughter submitted for the BryonySeries cookbook.

Pear-Mascarpone French Toast
By Sarah Stegall

2 medium pears
5 tablespoons butter
8 ounces Mascarpone cheese
3 tablespoons sugar
2 teaspoons fresh minced gingerroot
1 teaspoon cinnamon
8 slices French bread, two inches thick
6 eggs
1 cup milk
¼ teaspoon vanilla extract

Peel and dice pears. In a saucepan, melt 1 tablespoon butter. Cook pears over medium heat until tender, just a few minutes is needed. Cool completely. In a bowl, beat cheese, then add ginger, sugar, ½ teaspoon of cinnamon, and pears. Cut a pocket into the bread slices and fill with ¼ cup of pear-cheese mixture. In a bowl, whisk eggs, milk, vanilla, and the remaining cinnamon. Carefully dip the bread so you don’t squeeze out the filling. Melt the remaining butter over medium heat. Cook stuffed bread until golden brown on both sides. Yield: 4 servings.

From Memories in the Kitchen: "Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

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