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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from The Cottage in La Jolla, California, and was published in the weekly circular of our local newspaper. Ingredients:
1 1/4 cups slice fresh strawberries |
1/2 cup sugar |
1 teaspoon brandy |
1/4 cup grated orange peel |
4 eggs |
2 cups cream |
1 tablespoon brandy |
1 tablespoon brown sugar |
1 teaspoon vanilla |
12 pieces thick-sliced egg bread or 12 slices thick-sliced brioche bread |
2 tablespoons butter |
12 teaspoons mascarpone cheese or 12 teaspoons cream cheese |
Directions:
1. Mix together the strawberries, 1/2 C sugar, 1 tsp brandy, and the orange peel. Let set 30 minutes.
2. Beat 4 eggs. Add cream, brandy, brown sugar, and vanilla; beat well.
3. Soak the bread in the egg/cream mixture.
4. Melt the butter on a griddle over medium heat and cook each piece of bread for 4 minutes per side.
5. As toast comes off the griddle, immediately spread 1 tsp mascarpone cheese and 2 tbsp strawberry mix in the middle and fold in half. Sprinkle with confectioners' sugar and drizzle with maple syrup.
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