Cherry Jubilee French Toast with Marscarpone Filling

Cherry Jubilee French Toast With Marscarpone Filling

Recipe provided by Chef Georges Perrier

·    For the toast
·    4 large eggs
·    3/4 cup half and half
·    1/4 cup kirsch
·    2 tablespoons sugar
·    1/2 teaspoon vanilla extract
·    8 3/4-inch-thick French bread slices

Cherry jubilee style
2 oz kirsch
2oz sugar
1oz butter
25 cherry cut in half
Melt butter on a sautéed pan, when very hot add the cherry, then sugar and kirsch sautéed quickly for 1 minute .set a side


 Orange Mascarpone filling
4oz mascarpone cream
1oz sugar
½ fine grated orange zest
Combine all ingredients until smooth set in cooler until needed


Preparation of French toast
Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place baking sheet in oven and preheat to 350 F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and sautéed &until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar fill the marscarpone in center and add cherries around

 

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