MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
CHOCOLATE MACADAMIA MACAROONS
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate-sinful and delicious! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
MACADAMIA NUT FRENCH TOAST
Another great holiday tradition from my MIL, Linda. We always have this on Christmas morning since it can be made ahead and just popped in the oven while you are opening presents. I think it's yummy!
Provided by FCR Gal
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients, stirring well.
- Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish.
- Pour egg mixture over bread slices.
- Cover and refrigerate 8 hours or overnight, turning bread once.
- The next morning, pour butter into a 15x10x1 jellyroll pan.
- Place bread slices in a single layer in pan.
- Bake at 400 for 10 minutes.
- Sprinkle with nuts and bake an additional 10 minutes.
- Garnish with powdered sugar and/or nutmeg.
- Serve with maple syrup if desired.
Nutrition Facts : Calories 499.1, Fat 34.4, SaturatedFat 16.1, Cholesterol 180.2, Sodium 527.1, Carbohydrate 38.7, Fiber 2.4, Sugar 11.8, Protein 10.3
MACADAMIA MACAROONS
Toasted macadamias add crunch to these classic coconut drop cookies. The cookies are drizzled with melted chocolate for a special touch.
Provided by My Food and Family
Categories Nuts
Time 54m
Yield Makes about 3 doz. or 36 servings, 1 cookie each.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spread coconut and macadamias into 15x10x1-inch pan. Bake 10 min. or until lightly toasted, stirring frequently. Cool.
- Combine milk and vanilla in large bowl. Add coconut mixture and cracker crumbs; mix well. Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Add to coconut mixture; stir gently until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, on lightly greased baking sheets.
- Bake 12 to 14 min. or until edges of cookies are lightly browned. Remove to wire racks; cool completely. Melt chocolate as directed on package; drizzle over cookies. Place in waxed paper-lined shallow pan. Refrigerate until chocolate is set.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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