Blueberry And Mascarpone Stuffed French Toast

1. 1

   For the stuffing:

2. 2

   In a medium-sized bowl, mix the mascarpone, lemon zest and confectioners' sugar until smooth and creamy (will still have a thicker texture). Next carefully fold in the blueberries. Slice a pocket into the slices of bread, do not slice all the way through. Distribute the stuffing equally between the six slices, filling the pockets.

3. 3

   For the nut topping and blueberry sauce:

4. 4

   Next prepare the toppings. Melt some butter is a small skillet over medium heat and toss in the pecans, brown sugar and cinnamon. Toast the pecans until caramelized in the syrup. Remove from heat and set aside.

5. 5

   Next place blueberries in a small saucepan with 1 tablespoon of sugar and lemon zest, and cook over low heat. Stir to incorporate the sugar and mash some of the blueberries with the back of a fork. Simmer for 3-4 minutes. Next stir in the juice from half of a lemon and add 1/2 tablespoon of additional sugar. Remove from heat and let cool for at least 10 minutes.

6. 6

   For the French toast:

7. 7

   Whisk the eggs, milk, vanilla and nutmeg in a mixing bowl. Coat each stuffed slice of bread in the batter and grill on a heated skillet (greased with butter) over medium heat, for 3 to 4 minutes per side or until golden brown.

8. 8

   Serve warm topped with nuts, blueberry sauce and whipped cream.

* Per serving · 4 servings · Values may vary.