Cranberry & Chocolate Stuffed French Toast Recipe

Preparation

1. Build the stuffed french toast.
   Start with two slices of Euro-Bake Swiss Muesli Bread Loaf. Spread a thick layer of whipped mascarpone filling on one side of sliced bread, leaving a ¼-inch border all around. Top with an even layer cranberry compote and orange confit. Spread another layer of whipped mascarpone filling on the other slice of bread and place it on top of the compote to form a sandwich.
2. Assemble the Cranberry & Chocolate French Toast
   Preheat a nonstick sauté pan over medium heat; melt 30 grams of butter. Dip one sandwich into the egg custard mixture and turn to evenly coat; let excess drip off then transfer to the skillet. Repeat with a second sandwich. Cook for 2-3 minutes per side, or until golden brown and crispy on each side.
3. Serve immediately with chocolate hazelnut spread, cranberry compote, spiced maple syrup, a spoonful of whipped mascarpone, and a dusting of powdered sugar.

Whipped Mascarpone Filling

1. Mix ingredients until smooth.
   Combine mascarpone, heavy cream, powdered sugar, vanilla bean extract and orange zest.

Egg Custard Recipe for Dipping

1. Mix all ingredients together to create egg custard.
   Combine milk, heavy cream, condensed milk, orange zest, eggs, Tahitian vanilla syrup and a pinch of cinnamon powder. Set aside until ready to dip Stuffed French Toast.