BAKED BLUEBERRY-MASCARPONE FRENCH TOAST
When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. -Patricia C. Quinn, Omaha, Nebraska
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean., Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.
Nutrition Facts : Calories 575 calories, Fat 37g fat (17g saturated fat), Cholesterol 232mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 3g fiber), Protein 17g protein.
BLUEBERRY AND MASCARPONE TURNOVERS
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 12 turnovers
Number Of Ingredients 9
Steps:
- Special equipment: a 3 1/2-inch round cookie cutter
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
- Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
- While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.
FRENCH-MEX TOASTIES
Steps:
- For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside.
- In a large mixing bowl, whisk together the milk, brown sugar, cinnamon, salt and eggs. Gently dip the muffins into the egg mixture; allow any excess egg to drip off. Cook until golden brown, about 1 minute per side. Transfer to a serving platter and shake the confectioners' sugar over the top.
- For the whipped cream: In a large mixing bowl, combine the cream, confectioners' sugar, cinnamon and vanilla. Use an electric mixer to whip until soft peaks form.
- For the Mexican chocolate sauce: In a mixing bowl, combine the chocolate fudge sauce and cream. Microwave until warm, about 30 seconds. Whisk in the chili powder.
- For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.
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