Ingredients
The following ingredients have 4 Servings
- 1 cup strawberries (fresh or frozen)
- 1/2 cup raspberries (fresh or frozen)
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup honey
- 4 tablespoons Triple Sec*
- 1 loaf French bread
- 2 large eggs
- 1/2 cup whole milk
- 1/4 all-purpose flour
- 1 teaspoon vanilla extract
- 8 ounces Mascarpone cheese
- 1/2 cup granulated sugar
- 3 tablespoons heavy cream
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- maple syrup
- powdered sugar
- whipped cream
- butter
- additional berries
Instruction
- Combine the berries, honey, and triple sec in a medium bowl. Let them macerate for about an hour. If you want a lot of extra berries for the top, double the recipe or you can use fresh berries on top.
- Once the berries have macerated, beat the eggs, vanilla, milk, flour, and salt together in a medium bowl and set aside.
- In a separate bowl, using a hand or stand mixer, whip the Mascarpone cheese, sugar, and heavy cream together until fluffy.
- Cut French bread into approximately 12, 1 1/2-inch thick slices, then slice them in the center but don't cut all the way through.
- Use a rubber spatula or knife to spread some of the cheese mixture one of the inner slit of each slice of bread.
- Using a spoon, scoop the macerated berries holding them to the side of the bowl to let them drain a little, then scoop them into the french toast slit on top of the cheese mixture.
- Quickly dip each side of the bread in the egg mixture and place it in a preheated and buttered skillet or griddle. Repeat this step for the rest of the french toast.
- Cook over medium-low heat until golden on both sides and filling becomes melty. Make sure to add butter as needed.
- Spoon some of the macerated berries and juice over the top and drizzle with maple syrup.
