Last weekend was my niece’s 4th birthday, and the formula for celebrating in my family is that the birthday boy or girl gets to choose what Mom will make for his/her meal. Since this toddling runt wouldn’t care for anything besides Goldfish and apple sauce, we decided to assemble the family for brunch. Coincidentally, the blog challenge for this month. Everyone chipped in their bit: hash brown casserole, sausage and egg casserole, and fruit and yogurt. Best for last, my contribution, was a table-pounding-good Stuffed French Toast with maple flavored whipped cream.
For the French Toast filling, leave out for half an hour 1 8-oz container of mascarpone cheese.
Add in 1/2 cup of chopped pecans and mix.
In the meantime, prepare the batter and start making your french toast. Whisk together in a bowl:
2 cups heavy cream
2 tsp cinnamon
1 tbsp vanilla extract
Add 2 tbsp butter into a large saute pan and heat on medium. When ready, soak a few slices from one loaf of day old Challah bread/French loaf (anything that is slightly sweet and not dense). Let soak on each side at least 30 seconds.
Fry in butter on each side until cooked to your liking, adding more butter to the pan when needed. Let each slice cool for a few minutes and then spread on the mascarpone/pecan mix. Cover with maple flavored whipped cream instead of plain syrup. Indulge.