The Breakfast Club: Brioche French Toast

Brioche french Toast, stuffed with Marscapone and Marmalade

For batter:

• 1 cup crème fraiche or sour cream
• 2 cups milk
• 6 eggs
• 1 oz brandy or…
• 2 TSP vanilla
• ½ cup sugar
• 2 tsp salt
• Orange or lemon zest
• Nutmeg

For toast:

• 6 slices bread 1” thick, with pocket cut from small hole on one side
• 6 oz mascarpone
• 8 oz marmalade

Combine all ingredients and whisk together until well-combined.

With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.

Dip each slice in batter and allow to soak thoroughly, then drain well.
On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately.
*If you have a difficult time finding brioche bread. You can special order it at Bristol Farms Grocery Store in the Bakery Department.

Recipe courtesy of Marcey Brownstein Catering and Sunday Suppers