Mascarpone Rhubarb Stuffed French Toast

Typically whenever a recipe calls for mascarpone cheese I substitute it with cream cheese because mascarpone cheese is more expensive than cream cheese. But after making my Mixed Berry Breakfast Pizza and splurging on mascarpone cheese and having it turn out so delicious I decided to splurge again and use mascarpone cheese. It was worth the extra cost, this french toast turned out very delicious.

If you do not want to or can't splurge on mascarpone cheese you can still substitute cream cheese and it will still taste good. Cream cheese has a slight tang to it that mascarpone does not have. That is really the biggest difference in taste you will notice between the two.

Mascarpone Rhubarb Stuffed French Toast

Ingredients:

Rhubarb Jam

• 12 ounces rhubarb, cut into small chunks
• 1/4 -1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon ground cinnamon

Mascarpone Filling

• 6 ounces mascarpone
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 lemon, zested

French Toast

• 1/2 teaspoon ground cinnamon
• 3/4 cup half and half
• 3 eggs
• 2 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1 pound loaf of challah or brioche bread

Directions:

Rhubarb Jam

1. In a medium saucepan, over medium heat, combine the rhubarb, 1/4-1/2 cup sugar (depending on how sweet you want it) vanilla, lemon juice and cinnamon. Bring the mixture to a boil.
2. Once the mixture comes to a boil reduce the heat to medium low. Cook, stirring occasionally, until the mixture thickens and most of the liquid boils off, about 15-20 minutes.
3. Remove the mixture from the heat and transfer to a heat proof container. Refrigerate until cold. The mixture will thicken more as it cools.

Mascarpone Filling

1. In a medium bowl combine the mascarpone, powdered sugar, vanilla extract and lemon zest. Mix until everything is well combined and no lumps remain.