An Indulgent Christmas BrunchDecember 24, 2014
This yummy recipe is sure to make your Christmas morning even better! Enjoy!
Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce
2 hrs to 24 hrs
1 hr at 375°F
12 slices of Texas toast
1 8-ounce package of cream cheese, softened
½ cup of mascarpone cheese
½ cup of chopped pecans or macadamia nuts, toasted
2 tablespoons of packed brown sugar
1 teaspoon of ground cinnamon
¼ teaspoon of salt
6 eggs, lightly beaten
3 cups of milk
¼ teaspoon of salt
1 serving of salted caramel-banana sauce (recipe below)
1. Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish. In a small bowl, combine cream cheese, mascarpone cheese, pecans, brown sugar, cinnamon and salt. Spread cheese mixture evenly over bread in baking dish. Top with the remaining bread slices to make six stacks.
2. In a medium bowl, whisk together eggs, milk, and salt. Pour egg mixture evenly over bread stacks, covering all of the tops. Cover with plastic wrap. Chill for at least 2 hours, up to 24 hours.
3. Preheat oven to 375 degrees Fahrenheit. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with salted caramel-banana sauce.
Salted Caramel-Banana Sauce
¾ cup of packed brown sugar
½ cup of whipping cream
½ cup of butter
2 tablespoons of light-color corn syrup
1 teaspoon of vanilla
½ teaspoon of sea salt
1. In a heavy medium saucepan stir together brown sugar, whipping cream, butter and light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla and sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) Stir in banana, thinly sliced.
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