Crunchy French Toast Recipe
Challah soaked in Grand Marnier, stuffed with raspberry mascarpone, white chocolate, NY maple.
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Ingredients
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Bread
Filling
Soaking Mixture
Toppings
Method
Filling Preparation
- 1
Prepare the filling
In a medium bowl, combine mascarpone cheese and raspberries. Gently fold in white chocolate chips until evenly distributed. Set aside.
Soaking Mixture Preparation
- 2
Mix the soaking liquid
In a large bowl, whisk together eggs, milk, Grand Marnier, vanilla extract, ground cinnamon, sugar, and a pinch of salt until well combined.
French Toast Assembly
- 3
Stuff the bread
Take one slice of challah bread, spoon a generous amount of the raspberry mascarpone filling onto the center, and top with another slice of challah to create a sandwich. Repeat for the remaining slices.
Cooking
- 4
Soak and cook the French toast
Preheat a nonstick skillet or griddle over medium heat. Dip each stuffed sandwich into the soaking mixture, allowing it to soak for about 20 seconds on each side. Place the soaked sandwiches on the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.