Stuffed French Toast with Strawberry and Mascarpone Cheese

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

March 11, 2008

Serves 4 people

Ingredients:

8 slices of Fresh Brioche Bread (sliced bread can be used as substitute)
1/4 cup milk
1/3 cup strawberry preserves
3 fresh eggs
2 tbsp. vanilla Extract
1/4 cup whipped cream cheese
1/4 cup Mascarpone cheese
3 tbsp. powdered sugar
3 tbsp. softened butter
1 1/2 cup crushed Corn Flakes cereal
Maple syrup
Powdered sugar for decoration

Preparation: 1. In a bowl mix mascarpone cheese, whipped cream cheese and powder sugar. Set aside 2. In a shallow bowl, break the eggs and beat them lightly. Add sugar, milk, vanilla extract and continue to beat mixture until everything is mixed thoroughly. 3. Using two slices of bread make a sandwich spreading the cheese mixture on one slice of bread and the strawberry preserve on the other slice. 4. Gently soak the sandwich in the egg mixture. Let the bread soak for a few seconds before soaking it on the other side. Roll bread in the crushed Corn Flakes until it's completely covered. 5. Heat a heavy bottom at medium heat and cook it while turning, should be golden brown. 6. Place the French toast on plate and top with fresh strawberries and sprinkle with powder sugar or maple syrup. Enjoy!