Blueberry Week: Coconut French Toast Stuffed with Blueberry Mascarpone Cream

July 10, 2015 Laura

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.

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.

Sweet Potato Chronicles