Blueberry Week: Coconut French Toast Stuffed with Blueberry Mascarpone Cream

Blueberry Week: Coconut French Toast Stuffed with Blueberry Mascarpone Cream

I came up with this recipe for two rea­son: 1. As house­holds go, this one can never eat enough French toast. 2. I pretty much wanted another place to stuff a sweet and creamy mas­car­pone mix­ture. I’d already threw it into pan­cakes (see my straw­berry mas­car­pone pan­cakes) so this seemed the log­i­cal next choice. I’m also in the throws of a blue­berry frenzy. As you may or may not already know, my sum­mer beach cot­tage is down the street from a berry farm so we’ve got a lot of blue­ber­ries lying around. Not that I mind, it gives me a rea­son to eat lots of deca­dent break­fasts. I also love to freeze them for the dead of win­ter when find­ing an Ontario blue­berry is like uncov­er­ing the last pair of cherry red, pointy toe pumps at a shoe sale in your size. (Never hap­pens. I’m an 8.)

I’m not going to tell you this is the health­i­est French toast we’ve ever posted but it’s not the worst either. (Please see our diet-busting creme brule French toast for that.) I am going to tell you that if you can’t get your kid’s to eat blue­ber­ries (oh good­ness, I hope that’s not the case) you may have a good shot with this recipe since it uses a 1/2 cup of berries to make the stuff­ing. It’s also pretty damn impres­sive if you’re entertaining.

French Toast

Blueberry Week: Coconut French Toast Stuffed with Blueberry Mascarpone Cream

Ingredients

  • 6 table­spoons mas­car­pone cheese
  • 2 tea­spoons fresh lemon juice
  • 1/4 tea­spoon zest of lemon
  • 1 tea­spoon coconut sugar (or reg­u­lar)
  • 1/2 cup fresh blue­ber­ries, pureed
  • 4 slices thick multi­grain bread (it's also awe­some with Chal­lah)
  • 4 eggs
  • 1/2 cup of coconut milk
  • 2 tea­spoons real vanilla extract
  • 1/4 cup unsweet­ened coconut flakes for gar­nish
  • fresh blue­ber­ries for gar­nish
  • maple syrup
  • but­ter for pan

Method

In a small bowl mix the mas­car­pone cheese, lemon juice, zest and sugar. In a blender or using an immer­son blender, puree the blue­ber­ries. Pour the blue­berry mix­ture into the cheese mix. Stir until incorporated.

Mean­while, in a wide-mouth mix­ing bowl that you can sink your bread into, whisk the eggs, milk and vanilla. Set aside.

Take a thick slice of bread, cut it in half and, down the cen­ter of the slice to nearly the other cor­ner, cut a pocket. Take a table­spoon or so of the cheese mix­ture and fill the pocket. (Be care­ful not to fill it too much as you don't want it to all ooze out into your fry­ing pan.)Dunk the 1/2 slice into the egg mix, flip­ping to fully coat. Con­tinue until you've filled and dunked all the triangles.

Place slices in a large, warm fry­ing pan that you've coated with a table­spoon of but­ter. Cook on both sides until golden brown. Remove from pan and serve with fresh blue­ber­ries, a sprin­kle of coconut and warm maple syrup.

You might also like

Vegetables

Lisa’s Letters Home: Throw a Pizza on the Barbie!

Our BBQ has been our good friend lately. It’s been far too hot to turn on the oven or cook anything on the stovetop, so we’ve been firing up the

Vegetables

Beet and Apple Resolution Juice

Ceri is big on resolutions and I love to talk about them but, in the end, that’s all they really are for me–talk. The one thing I did know going

Dairy

Chewy Oatmeal Raisin Cookies

When we first started SPC, way back when, I remem­ber a dear and trusted friend say­ing to me, “I love food blogs but I never quite believe that they get how hard it

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply