- Brioche French Toast

BRIOCHE FRENCH TOAST WITH APPLES & MASCARPONE


Bread

1 loaf brioche (substitute french if brioche not available)
1½ lbs. apples peeled, cored and sliced into ½ inch slices
2 T. brown sugar
3 T. butter
2 c. Mascarpone cheese
1 T. grated lemon zest
3 T. powdered sugar for dusting


Custard

5 egg yolks
3 c. heavy cream
2 tsp. Calvados
¼ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves


Method:

Whisk together yolks and cream, add remaining ingredients and set aside.

Sauté apple slices in 3 T. butter until just tender, about 3 - 4 minutes. Sprinkle with sugar and grated lemon zest.

Cut bread into 2 inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread Mascarpone on both sides on the inside of the pocket. Fill (but don't overfill) the pocket with the apples and press to close. Submerge each stuffed pocket in the custard and sauté in butter in a medium skillet over medium high heat until browned on both sides.

Place in 400° degree oven for 3 minutes.

Dust with powdered sugar over top and serve with maple syrup.

Notes:

(i) This is a big part of our Christmas morning traditional breakfast.