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In honor of Mother's Day, Chef Steve Ulibarri from Cuisine Unlimited goes a little above and beyond your traditional French toast.
Ingredients
Raspberry Sauce
- 6 oz. raspberries
- 1 tsp. sugar
- 1 tsp. lemon juice
Mascarpone Filling
- 4 oz. mascarpone cheese
- 1 pt. raspberries
- 2 Tbsp. butter
- 3 Tbsp. powdered sugar
- ½ tsp. vanilla extract
French Toast
- 6 pieces Texas toast or brioche bread
- 3 eggs, beaten
- ¾ c. whole milk of half and half
- 1 tsp. sugar
- ½ tsp. vanilla extract
Ingredients
- Add raspberries, sugar, and lemon juice together in a small bowl. Stir to combine and set aside.
- In another small bowl, beat together mascarpone cheese, butter, powdered sugar, and vanilla extract until smooth. Set aside.
- Whisk together eggs, milk, sugar, vanilla extract, and pinch of salt in a shallow dish or bowl. Spread mascarpone filling on bread as if making a sandwich, place raspberries on spread, and top with another slice of bread exactly as a sandwich. Dip the finished sandwich in the egg batter, place on buttered, heated griddle, and brown both sides. Serve warm with cheese melted and oozing out the side.
Find this recipe along with other recipes, tips, and updates at www.cuisineunlimited.com/blog
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