By taking thick slices of our Chunky Cinnamon Bread and our Kneaders Pantry Pleasant Grove Strawberry Jam, Chef Ryker has introduced a fresh spring take on our bestselling Chunky Cinnamon French Toast with his Stuffed French Toast! Follow this simple recipe to impress Mom on Mother’s Day morning, or share with loved ones as a delicious weekend breakfast.
Ingredients
- 1 loaf Kneaders Chunky Cinnamon Bread, cut into 12 slices
- 6 Tbsp. Mascarpone Cheese
- 6 Tbsp. Kneaders Pantry Pleasant Grove Strawberry Jam
- 3 Cups Fresh Strawberries, quartered
- 2 Cups Fresh Raspberries
- 1 Cup Fresh Blueberries
- 2 Tbsp. Granulated Sugar
- 1 tsp. Lemon Zest
- 1 Tbsp. Unsalted Butter
- 4 Eggs, beaten
- 1 tsp. Vanilla Extract
- 2 Cups Heavy Cream
- ¼ Cup Sliced Almonds, toasted
- Powdered Sugar, to garnish
- Maple Syrup
Directions
Mix strawberries, raspberries and blueberries in sugar and zest in a mixing bowl and set aside. Whisk eggs, vanilla and heavy cream in a large mixing bowl.
Spread mascarpone on 6 of the bread slices. Spread jam on remaining 6 slices and sandwich together with mascarpone slices.
Melt butter in a large, nonstick skillet over medium heat. Dip each sandwich in heavy cream mixture on both sides and place in heated skillet. Cook on each side for about 3 minutes or until dark golden brown.
Cut each sandwich in half and garnish with almonds, berries, powdered sugar and maple syrup.