Grilled Stuffed Blueberry Marscapone French Toast

Serves: 6

Ingredients

• 1 loaf Brioche bread
• ½ cup cream cheese, at room temperature (125ml)
• ½ cup marscapone cheese cold (125ml)
• 3 tablespoons confectioners’ sugar (45ml)
• Zest of 2 lemons
• ¾ cup blueberries (190ml)
• 5 eggs
• 1 ½ cups half-and-half or milk (375ml)
• 1 teaspoon vanilla extract (5ml)
• Pinch of kosher salt
• Freshly grated nutmeg

• Oil for coating grill grate

• Maple syrup warmed slightly
• 2 tablespoons melted butter for brushing (30ml)

Directions

1. Slice bread ½ inch thickness 12 slices.
2. In a medium bowl, mix together the cream cheese, mascarpone, the confectioners’ sugar, and the lemon zest.
3. Spread the filling equally on 6 slices of bread and top with blueberries. Place the remaining 6 pieces of bread on top of the filling, like a sandwich and press gently to close.
4. Place the stuffed bread on a large baking tray.
5. Whisk together the eggs, half and half, vanilla, a grating of nutmeg, and a pinch of salt.
6. Dip the bread in mixture, soak for 1 minute and let excess mixture drip off.
7. Heat the grill to medium heat 350°F (180°C) and oil grill to prevent sticking.
8. Place each of the French toast on the grill and cook until nicely browned and crisp on the outside, about 3 minutes per side. Watch closely for burning.
9. Transfer French toast to a platter, brush with melted butter. Drizzle with maple syrup and serve.