This Mother’s Day I’ll be treating myself to a luxury brunch of raspberries, white chocolate, and mascarpone cheese stuffed between two thick slices of perfectly cooked French toast.
Where will I be having this
decadent chocolate dessert delightful meal? At home. Yep, I’m not planning on going anywhere. Okay, well maybe I’ll take a trip to the gardening store or feed store or something. But that’s it, just a nice, relaxed day at home – until the kids wake up.
Raspberries are my all-time favorite. White chocolate, well, it’s pretty much the best kind of chocolate EVER. Combine them together and you’ve got magic. And mascarpone, let’s not forget the mascarpone. I’m pretty sure that’s magic too, right?
That’s what I should do for Mother’s Day. Plant more raspberries! I can never get enough of them. Too bad cacao trees don’t grow here or else I could plant some here too.
So, without further ruminations on cheese (hehehe) I give you the perfect dish to serve on Mother’s Day.
White Chocolate Raspberry Stuffed French Toast
First, combine the mascarpone and vanilla together.
Then melt the chocolate. I put mine in the microwave, stirring every 30 seconds.
Fold in the chocolate and raspberries to the mascarpone mixture. Oh yum.
Spread a generous amount on a slice of bread.
Put the other slice on top. Lick the utensils when you’re done. And the bowl.
Ganache time! Heat the cream to boiling and then pour it over the remaining chocolate. You didn’t eat the leftover bit, did you? Cause you kind of need that. Let it sit for a few minutes and then give it a stir. Don’t lick the spoon quite yet.
Now heat up the griddle. Melt some butter on it if yours isn’t non-stick.
In a large bowl, beat together eggs, cinnamon, and milk.
Dip in bread, flip to coat the other side, and then allow excess batter to drip off before putting bread on the griddle.
Cook each side to a golden brown.
And then put on a plate and drizzle on some ganache.
Maybe sprinkle with some powdered sugar, pour on some maple syrup, and top with some white chocolate pieces. This is “optional”, of course. (But really it’s not).
Now attempt to be a lady and eat this in little bites. Or wolf it down, whichever. I won’t judge you.
- 8 oz mascarpone
- 3 oz white chocolate
- 12 oz raspberries
- 1 tsp vanilla
- pinch of salt
- 16 slices bread
- 2 cups milk
- 4 eggs
- Few dashes cinnamon
- 1/2 cup heavy cream
- 3 oz white chocolate
- In a mixing bowl combine mascarpone and vanilla.
- Heat the white chocolate in the microwave for 30-second bursts, stirring in between, until melted.
- Fold white chocolate and raspberries in mascarpone mixture.
- Spread mixture onto a slice of bread and then place a second slice on top to make a sandwich. Repeat for remaining slices of bread. Set in the fridge.
- Put remaining 3 oz of white chocolate into a bowl. Heat heavy cream until simmering and then pour over the chocolate. Allow to sit for 5 minutes and then stir together. Put white chocolate sauce into the fridge to thicken.
- Whisk together milk, eggs, and cinnamon.
- Heat griddle. Melt 1 tbs butter on griddle if not a non-stick surface.
- Quickly dip both sides of each sandwich into milk and egg mixture. Place on hot griddle and cook each side until golden brown.
- Plate French toast and drizzle with white chocolate sauce. Top with powdered sugar and maple syrup, if desired.
What are your plans for Mother’s Day?