Bob and I love when our work week has come to an end so that we can spend time with Ella being lazy and doing all of the things we don’t have a chance to do during the week! One of the most important things being weekend breakfast! Don’t let me fool you…it doesn’t happen EVERY weekend, but we do like to get in the kitchen and get creative with whatever we have in the fridge. Bob is usually the AM chef, while I am the PM chef…he lets me sleep in on Saturday every now and then…for which I am so very thankful!!! I recently stumbled upon this recipe on one of the 10,000 blogs I read and thought it was a must share! I realize this takes a little more planning, a trip to the grocery for the ingredients and preparation…but it sure looks worth it! You be the judge! I am a total sucker for french toast and really anything breakfast for that matter….
Brioche french Toast, stuffed with Mascarpone and Marmalade
1 cup crème fraiche or sour cream
2 cups milk
1 oz brandy or…
2 TSP vanilla
½ cup sugar
2 tsp salt
Orange or lemon zest
6 slices bread 1” thick, with pocket cut from small hole on one side
6 oz mascarpone
8 oz marmalade
Combine all ingredients and whisk together until well-combined.
With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.
Dip each slice in batter and allow to soak thoroughly, then drain well.
On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately