INGREDIENTS:
8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons milk
4 teaspoons sugar
Apricot jam
24 fresh apricots
12 slices brioche bread
8 eggs
1/2 cup milk
Vegetable oil
METHOD:
In a mixing bowl, combine mascarpone, cream cheese, vanilla and almond extracts, 2 tablespoons milk, sugar, and 3 tablespoons apricot jam. Set aside.
In a medium mixing bowl, whisk together eggs and milk. Place mixture in a shallow baking dish (such as a Pyrex oblong dish), large enough to hold six slices of bread.
Lay out the slices of bread. Spread one side with the mascarpone cream mixture and spread the other slice lightly with apricot jam. Place bread together to form a sandwich. Set aside and continue the rest of the slices.
When finished assembling French toast “sandwiches,” place them in the egg mixture; turn to soak both sides.
Pour 2 tablespoons of vegetable oil into a sauté pan and heat over medium heat. When the oil is hot, cook French toast until nicely browned on both sides. Serve with fresh-cut apricots and a mint leaf sprig. Dust with powdered sugar and serve with maple syrup, if desired.
YIELD: Serves 4-6
SOURCE: Chef Marcie Bei Magdaleno from De Laveaga Lodge Restaurant
