Description
A decadent and delicious breakfast.
Ingredients
- FOR THE STUFFING:
- 6 ounces, weight Mascarpone Cheese
- 1 whole Lemon, Zested
- 3 Tablespoons Confectioners Sugar (add Up To 1 Additional Tablespoon If Needed)
- ¼ cups Maine Blueberries
- FOR THE NUT TOPPING
- 2-½ Tablespoons Butter
- ½ cups Pecans
- ¼ cups Brown Sugar
- Cinnamon, To Taste
- FOR THE BLUEBERRY SAUCE:
- 2 cups Maine Blueberries
- 1 Tablespoon Plus 1/2 Tablespoons Sugar, Divided
- 1 whole Lemon, Zested
- ½ whole Lemon, Juiced
- FOR THE FRENCH TOAST:
- 6 slices Thick White Bread
- 5 whole Eggs
- ½ cups Milk
- 1 teaspoon Vanilla
- ¼ teaspoons Freshly Grated Nutmeg (or More To Taste)
Preparation
For the stuffing:
In a medium-sized bowl, mix the mascarpone, lemon zest and confectioners’ sugar until smooth and creamy (will still have a thicker texture). Next carefully fold in the blueberries. Slice a pocket into the slices of bread, do not slice all the way through. Distribute the stuffing equally between the six slices, filling the pockets.
For the nut topping and blueberry sauce:
Next prepare the toppings. Melt some butter is a small skillet over medium heat and toss in the pecans, brown sugar and cinnamon. Toast the pecans until caramelized in the syrup. Remove from heat and set aside.
Next place blueberries in a small saucepan with 1 tablespoon of sugar and lemon zest, and cook over low heat. Stir to incorporate the sugar and mash some of the blueberries with the back of a fork. Simmer for 3-4 minutes. Next stir in the juice from half of a lemon and add 1/2 tablespoon of additional sugar. Remove from heat and let cool for at least 10 minutes.
For the French toast:
Whisk the eggs, milk, vanilla and nutmeg in a mixing bowl. Coat each stuffed slice of bread in the batter and grill on a heated skillet (greased with butter) over medium heat, for 3 to 4 minutes per side or until golden brown.
Serve warm topped with nuts, blueberry sauce and whipped cream.
