From Little Lee

Kountry Kitchen’s Stuffed French Toast with Mascarpone and Strawberries

Stuffed French Toast with Mascarpone and Strawberries...dessert is served!
Stuffed French Toast with Mascarpone and Strawberries…dessert is served!

Ingredients:

4 Eggs
1/4 cup milk
4 slices bread (preferably old and thick)
8 oz. Mascarpone cheese
1/4 cup powdered sugar
1/2 tsp. vanilla
1/4 pint strawberries
Cinnamon

Directions:
Mix eggs and milk in a mixing bowl. Dip bread in egg batter until soaked on both sides. Heat a nonstick pan on medium-high heat. Cook bread on both sides until golden brown. Sprinkle cinnamon on both sides of bread while it is cooking.

Place mascarpone cheese, powdered sugar and vanilla in a mixing bowl. Whip at high speed until thoroughly incorporated. Slice the strawberries and fold into the cheese mixture. Spread the cheese filling on the cooked bread to make two sandwiches. Dust with powdered sugar and serve with maple syrup.

Next, enjoy!

Recipe courtesy of Kountry Kitchen.

I am Lee Rice, the Founder and Official Eater for Little Lee's BREAKFAST IN AMERICA - an social media campaign to find America's FAVORITE breakfast spots. Join me!

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