Mascarpone & Marmalade Stuffed French Toast #969 12/11

Categories:
brunch, New 2011

6 large eggs
1/2 cup cream (heavy)
1/2 orange; juiced
1 1/2 teaspoon orange zest
1/2 teaspoon Cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
3 tablespoon sugar
1/4 teaspoon Salt
8 5/8 inch slices brioche
8 teaspoon mascarpone cheese
4 teaspoon orange marmalade
2 tablespoon Butter
confectioners sugar; for dusting
maple syrup; optional

In your mixer, whisk together the eggs, cream, orange juice, zest, cinnamon, nutmeg, vanilla, sugar, and salt. Lay the bread slices on a clean work surface. Sread 1 side of each slice with 2 teaspoons of of the mascarpone. Spread 2 teaspoons of the marmalde over the mascarpone on half of the slices. Place the slices together to form 4 sandwiches. Working one at a time, dip the sandwiches in the egg mixture which has been transferred to an 8 X 8 square baking dish. Let it sit for 1 1/2 minutes per side. Transfer to a plate and repeat with the remaining sandwiches. Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add two of the sandwiches and cook til golden brown on both sides, a bout five minutes per side. Repeat with the remaining sandwiches. Serve hot, dusted with powdered sugar and drizzled with maple syrup if desired. We could not find brioche so used Hawaiian bread with good results.

Contributor: Emeril Laagasse

Yield: 4 servings