Stuffed French Toast

Almost a similar story as the Bread Pudding one.
While having mother’s day brunch at Momma Riccota’s my wife had the stuffed French toast and fell in
love. I asked the waiter how it was made and he told me the recipe in 30 seconds, yes 30 seconds.

Ingredients
Loaf of unsliced bread (I prefer Challah or Brioche)
Cream Cheese
Mascarpone cream cheese
Milk or cream
Eggs
Powdered sugar
Each 8 oz containers of mascarpone and regular cream cheese combined should yield at least 8 to 10
yummy portions.

Instructions

1. Slice bread into 1 ¼ inch slices. Then cut a pouch into each slice, be careful not to score the
   other sides as this will be where you stuff the goodness. Let the bread sit out in the open air for
   20 minutes to get a little hard or less soft (this will help aid a decent crust).
2. Combine equal portions of the mascarpone and regular cream cheese, then add some
   powdered sugar a little at a time and taste to the level of sweetness you desire.
3. Spoon roughly 1 ½ heaping tbls of mixture into each bread pouch.
4. Make your typical egg milk bath mixture (add cinnamon or nutmeg if you desire).
5. Submerge the bread on both sides into the bath.
   There are many ways to cook stove top or oven. This is my daughters’ favorite and she prefers it baked.
   I also like to add fruits and natural syrup but taste before pouring syrup on top.