Mascarpone-Stuffed Challah French Toast with Banana Pecan Butter Sauce
People frequently ask, “Does the brand of butter make a difference.” Yes, it does. For some is it suttle and for others it is quite noticeable. I’ve gone to demonstrations on butter, tasted different brands at trade shows from Sirah in Lyon to some in the U.S. There is a difference and Plugra is exceptional. You may want to check out their website for some great recipes and creative ideas. They have a host of recipes for flavored butters. I’ve frequently made flavored butters, rolled, and froze then cut off a slice when needed for flavor. They also feature some interesting bios on chefs.
4 eggs, lightly beaten
1½ cups heavy cream
1 teaspoon cinnamon
2 teaspoons vanilla extract
8 slices of Challah bread, day old, ¾-inch thick
1 tablespoon Plugrá® European-Style Butter, unsalted, divided
1/2 cup mascarpone cheese, softened
4 orange slices for garnish
1. Stir eggs, cream, cinnamon and vanilla together in a medium mixing bowl and mix well.
2. Soak each piece of bread in the egg mixture.
3. Place a large griddle over medium-high heat and melt 1½ teaspoons of Plugrá Butter on griddle and spread on surface.
4. Place 4 pieces of French toast on hot griddle, cook for 3 to 4 minutes, turn and cook an additional 2 to 3 minutes or until bread is golden and done.
5. Repeat process with remaining 1½ teaspoons of Plugrá Butter and 4 pieces of bread.
6. Spread mascarpone cheese on 4 slices of French toast and top mascarpone with remaining 4 slices of French toast.
7. Top with ½ cup prepared Banana Pecan Butter Sauce.
Banana Pecan Butter Sauce
8 tablespoons Plugrá® European-Style Butter, unsalted
3 tablespoons orange juice, freshly squeezed
6 tablespoons light brown sugar, packed
1 teaspoon vanilla extract
1/8 teaspoon salt
3 ripe, firm bananas, sliced to 1-inch-thick diagonals
1/2 cup pecan pieces, toasted
1. Melt the Plugrá Butter in a large skillet over medium to medium-high heat.
2. Stir in orange juice, brown sugar, vanilla and salt.
3. Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced. Keep warm.
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Freelance Lifestyle Journalist
Blogs: Where and What in the World & Success with Writing
https://authorcentral.amazon.
Follow me: @maralynhill
FB: http://www.facebook.com/The.Epicurean.Explorer,, http://www.facebook.com/WhereandWhat.intheWorld, http://www.facebook.com/Success.With.Writing
Linkedin: http://www.linkedin.com/in/maralynhill
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
