When I was a kid my mom would sing this song to me, "Rise and shine and sing out your glory-glory!" It was such a pleasant song and I liked waking up to the sound of my mother singing to me. (Though, for the record, I was embarrassed when she would burst into song in public.) Anyway, this recipe I have been working on for stuffed french toast reminds me of the song.
It's a great way to wake up and it makes me want to sing out my glory! I hope you will feel the same way I do about it!
Notice I am using buttermilk and mascarpone cheese. Both of these ingredients add character to the dish, overall and I think you will find it worth the extra trouble. Plus, c'mon, you should be expanding your ingredient horizons whenever possible.
I added just a touch of sugar to the egg. It doesn't need a lot. Just a tablespoon.
Add your buttermilk to your eggs and sugar, give a beat and set it aside.
Spread your bread with mascarpone....
And let's take a moment here. Mascarpone cheese is the Italian counterpart of American cream cheese. I prefer it to cream cheese because it is a little more rich, but just as versatile. If you haven't got mascarpone, or can't find it, you can totally substitute cream cheese. But, I encourage you to give mascarpone a try.... for me.
Next, spread your jam on the mascarpone.
I used my own homemade jam, but you can use any jam you like best and in any flavor. This happened to be peach and it was really yummy.
Top it with another piece of bread.
I think two of these is a filling meal for any one person. I won't judge you if you want to double the recipe, though, because they are very yummy!
Again, a dollop of bacon fat in the pan to add extra flavory goodness. No bacon fat? Shame on your butter using butt! Get your skillet hot and melt that fat (or butter) and inhale the smell of morning time food love!
Dip your stuffed french toast in the egg/buttermilk mixture
Place in hot skillet and let it cook 4-5 minutes on each side!
YUM! I love french toast--but this is like french toast with an extra surprise inside!
Topped with syrup, there is no way you can have a bad day after eating this meal!
Time: 25 minutes | Serves Two | Difficulty: Easy-ish
You Will Need:
8 slices of bread
2 eggs, beaten
1 cup buttermilk
4 tablespoons mascarpone cheese
1 tablespoon sugar
2 tablespoons jam (more to taste)
1 tablespoon bacon fat (or butter)
Method:
In a bowl big enough to hold the bread, beat the eggs. Add the sugar and buttermilk, beat with a fork to combine and set aside.
Spread 1 tablespoon of mascarpone over 4 slice of bread (that's 1 tablespoon per slice of bread, give or take.) Then spread the bread with the jam--about a half a tablespoon each. If you like more jam, put on more jam--no one will judge you!
Place another piece of bread on top of your mascarpone/jam slathered bread to make a sandwich. Set aside.
In a skillet over medium-high heat, melt bacon fat or butter.
Soak your sandwiches in your buttermilk mixture so that they are evenly coated on both sides. Place them in the heated pan.
Let them cook 4-5 minutes on each side, flipping once. You will know that they are done when they are nice and golden on both sides.
Serve with hot, buttery syrup and a glass of orange juice!
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