Blueberries and Cream Stuffed French Toast

Ingredients

Egg mixture

• 2 large eggs​ 
• 3 tablespoons half-and-half or whole milk​ 
• ½ teaspoon ground cinnamon​ 
• ½ teaspoon vanilla​ extract 

Filling

• 2 tablespoons mascarpone cheese 
• 2 tablespoons confectioner’s sugar 
• ¾ teaspoon lemon zest 
• 2/3 cup fresh blueberries 

• 2 slices challah, brioche, Hawaiian bread, or other thick-sliced white bread 
• ​Confectioner’s sugar, for garnish 

Directions

1. Preheat Sandwich Stacker until green PREHEAT light comes on.  
2. To make egg mixture, in a medium bowl, whisk egg, half and half, cinnamon, and vanilla extract until well combined. Set aside. 
3. In a small bowl, combine mascarpone cheese, 2 tablespoons confectioner’s sugar, and lemon zest. 
4. Spread one side of one slice of bread with mascarpone mixture. Dip other side of bread in egg mixture.  
5. Lift cover, top ring and cooking plate. Lightly spray bottom heating plate with cooking spray. 
6. Add mascarpone bread, dipped side down, in bottom ring of Sandwich Stacker. Top with blueberries, pressing lightly so most blueberries adhere to mascarpone.  
7. Lower cooking plate and top ring. Lightly spray cooking plate and top heating plate with cooking spray. 
8. Dip both sides of remaining slice of bread in egg mixture and place on cooking plate. 
9. Close cover. Cook 3 to 3 ½ minutes. 
10. Slide out cooking plate by grasping cooking plate handle and pivoting right until it stops. Lift cover and rings; carefully remove sandwich with plastic spatula.  
11. Garnish with a sprinkle of confectioner’s sugar. Cool slightly before serving. 

Makes: 1 serving

Test Kitchen Tips:
Thick slices of bread will work best for this recipe.