Note: To make everything from scratch, here's our Challah bread recipe: https://theoliveoilcompany.ca/blogs/desserts/challah
Note: This recipe can easily be switched to use any berry balsamic that we carry! Visit our Dark Balsamic Page Here
Raspberry Balsamic Sauce
1/4 Cup Raspberry Dark Balsamic
2 Tbsp maple syrup
1/2 Tbsp lemon juice
Mascarpone Filling
1/2 Cup mascarpone cheese, room temperature
1 + 1/2 Tbsp Raspberry Balsamic (White or Dark)
1 Tbsp maple syrup
Bread/Batter
12 slices of Challah, 1/2 of an inch thick. (Or use Brioche bread)
3 eggs, beaten
3/4 Cups Milk (Dairy or Dairy-Free)
1 tsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
Sprinkle of cinnamon
Butter Olive Oil for frying, or real butter
Optional: Fresh berries for serving
Directions
Mix all sauce ingredients together in a small bowl and set aside for later.
Mix together the mascarpone filling ingredients in a small bowl, creaming them together with a small spatula until everything is combined well. Set aside.
Slice the challah or your bread of choice (Brioche or an eggy bread works really well for French toast) into 1/2-inch thick slices so you have 12 overall. This will give you 6 stuffed French toasts.
Take 6 of the challah slices and evenly spread the mascarpone filling over them equally (about 1.5 to 2 Tbsps per slice). Try to keep the filling away from the edges enough so it won't melt into the pan later. Place the other 6 slices onto the filling-covered slices as if you're making a sandwich.
Mix all of the batter ingredients together in a shallow dish. Keep that near your stove top.
Put a large non-stick pan on Medium Heat. Drizzle just a small amount of Butter Olive Oil in the pan and spread it around with a basting or pastry brush.
Take one of the stuffed French toasts and place it in the batter and let it soak for roughly 30 seconds a side, let the excess batter drip off, then place it in the hot pan. Repeat until all challah is fried. Note: Make sure you add more butter olive oil to the pan before each new pair of "sandwiches" is placed in the pan.
In a small pan on Medium Heat, add the Raspberry Balsamic Sauce and reduce for 5-10 minutes until it becomes lightly syrupy. Turn off the heat and keep warm.
Serve with or without fresh berries on top, drizzle the sauce over them, and enjoy!