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.

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