Memories Of Maui Stuffed French Toast

• 1 one-pound loaf brioche bread, unsliced
• 6 ounces mascarpone cheese, room temperature
• 1 cup pineapple preserves
• 1 cup milk
• 3 large eggs
• 1/4 teaspoon ground ginger
• 3 to 4 tablespoons unsalted butter
• 1 cup diced peeled mango
• 1 1/2 cups maple syrup, warmed
• 1/2 cup toasted flaked sweetened coconut
• 1/3 cup toasted chopped macadamia nuts
• Powdered sugar for dusting

1. Cut bread into 8 one-inch thick slices then cut a pocket into each being careful not to cut through bread.
2. In a medium bowl beat mascarpone until smooth then stir in pineapple preserves, stuff mixture into bread pockets.
3. In a deep pie dish beat the milk, eggs and ginger.
4. Working in batches melt 1 tablespoon butter in large non-stick griddle or skillet, coat bread slices in egg mixture and grill bread on each side until golden. Keep warm on baking sheet in a 225u0b0F oven. Repeat with remaining butter and bread.
5. To serve, place 2 pieces of bread onto each of 4 plates. Top with the mango then desired amount of maple syrup. Sprinkle each with coconut, macadamia nuts and last dust with powdered sugar.

bread, mascarpone cheese, pineapple preserves, milk, eggs, ground ginger, unsalted butter, mango, maple syrup, coconut, nuts, powdered sugar

Taken from www.epicurious.com/recipes/member/views/memories-of-maui-stuffed-french-toast-1265791 (may not work)