This recipe is wonderfully delish! A tasty weekend breakfast treat.
|1||Loaf California Goldminer® Sourdough Square|
|3 oz||(85 g) Mascarpone cheese|
|.75 cup||(175 mL) Strawberries, diced|
|1 tbsp||(15 mL) Strawberry jam|
|.75 tsp||(3 mL) Cinnamon|
|.25 tsp||(1 mL) Nutmeg|
|1 tbsp||(15 mL) Sugar|
|Pinch of salt|
|1 tsp||(5 mL) Vanilla|
|.5 cup||(125 mL) Milk|
|.75 cup||(175 mL) Crushed cornflakes|
|.5 cup||(125 mL) Slivered almonds|
|1 tbsp||(15 mL) Butter|
|2 tsp||(10 mL) Icing sugar|
SLICE bread about 1 ¼” (3 cm) thick. Cut each slice in half to make a triangle. Using a sharp pointed knife cut a slit in the long side of each triangle. Be careful not to cut through, as this will create a pocket for the stuffing.
COMBINE mascarpone, strawberries, and strawberry jam in a small bowl. Stuff each bread triangle with about a quarter of the filling. Use a small spoon or a piping bag fitted with a large tip. Set aside.
WHISK together eggs, cinnamon, nutmeg, salt, vanilla, and milk in a shallow bowl. Combine cornflakes and almonds in another shallow bowl.
HEAT butter in a large non-stick skillet over medium-high. Working in batches, dip the stuffed bread triangles into the egg mixture then toss in cornflake mixture. Place in the skillet and cook for 1-2 minutes per side or until golden brown. Dust with icing sugar and serve immediately.
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