Ingredients

The following ingredients have 6 Servings
  • 1 cup mascarpone cheese
  • 1 cup frozen raspberries (defrosted and drained)
  • 1/4 cup brown sugar
  • 1 loaf French bread, cut into 12 slices of bread
  • 3 whole eggs
  • 1 cup milk (* I use 1%)
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup sliced almonds
  • icing sugar for dusting
  • fresh raspberries (optional)

Instruction

  • Preheat oven to 450 degrees F/ 230 degrees C and spray a baking sheet/cookie sheet with non-stick cooking spray
  • Filling: place mascarpone cheese in medium bowl and stir and mash raspberries and 1/4 cup brown sugar together.
  • French toast: slice 12- 1/2 - 3/4 inch pieces.
  • Spread mascarpone mixture over 6 slices. Top with remaining bread slices.
  • Place sandwiches in 9 x 13 oblong container, bunching close together.
  • In a medium bowl, whisk eggs with milk and remaining 2 tbsp of brown sugar, vanilla, cinnamon and salt. Pour over sandwiches and turn each sandwich to soak up egg mixture and fully coat.
  • Space sandwiched apart, so they are not touching, on prepared baking sheet and bake until golden on bottom -about 10 minutes.
  • Flip sandwiches to other side with large spatula.
  • Continue to bake until golden brown on both sides - about 8 additional minutes.
  • Let sit for 5 minutes before dusting with icing sugar. Sprinkle on almonds.