Mascarpone-stuffed French Toast
- 2 slices per serving Raisin Brioche Toast thick cut
- Home made Raspberry Jam as needed
- 1 tub Mascarpone
- 1 pint Raspberry’s or Strawberries Fresh
- Grand Mariner TT
- 1/2 cup Sugar
- Mint to garnish
- Cinnamon to taste
- Cardamom to taste
- 4 Eggs Whole
- 1 cup Heavy Cream
- 1/2 Toasted Almonds Sliced
- Powder Sugar
Blend the Mascarpone with Sugar, Cinnamon and Cardamom and set aside.
Mix the Raspberries with Sugar and a splash of Grandmarnier, gently let them marinade for 30-40 min.
Cut the Brioche into thick Slices, Whisk the Eggs and Heavy Cream until smooth, add Cinnamon-Sugar and Cardamom.
Dip the Thick slices of Raisin Brioche on both sides and pan fry in butter until golden brown.
Spread each of the slices with Raspberry Jam arrange on the cutting board top the pan fried Brioche with the Mascarpone mixture a couple of spoons of the Marinaded Berries followed by toasted almonds and another slice of the Brioche.
Cut in Half dust with the powder sugar arrange on the plate with a quenelle of the Mascarpone, Fresh Raspberries and a sprig of Mint.