Cook The Book: Mascarpone-Stuffed French Toast Recipe

• 4 ounces (1/2 cup) mascarpone, at room temperature
• 1 tablespoon heavy cream
• 1 tablespoon granulated sugar
• 1/2 to 1 ounce 62 percent semisweet chocolate (to taste), melted and cooled
• Twelve 1/4- to 3/8-inch slices day-old brioche
• 3 large eggs
• 1 1/2 cups half-and-half
• 1 to 2 tablespoons (1/2 to 1 ounce) unsalted butter
• 62 percent semisweet chocolate for grating
• Maple syrup, warmed

1. Combine the mascarpone, cream, and sugar in a small bowl. Add the melted chocolate, and mix until incorporated. Spread about 2 tablespoons of the mixture on one slice of brioche, and top with another slice. Repeat with the remaining slices, making 6 sandwiches.
2. In a shallow bowl, whisk together the eggs and half-and-half.
3. Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter. Dip each sandwich in the egg and half-and-half, turning to soak both sides. Let any excess drip back in the bowl. Place the sandwich on the griddle. Repeat with only as many sandwiches as fit comfortably in the griddle, and cook for about 2 to 3 minutes per side, or until golden. Transfer to a platter and cover to keep warm. Add more butter to the pan as necessary and cook the remaining sandwiches.
4. Slice each sandwich in half on the diagonal, and serve 3 halves per person. Using a microplane, grate chocolate over the top. Serve with maple syrup.

mascarpone, heavy cream, sugar, percent semisweet chocolate, eggs, butter, percent semisweet chocolate, maple syrup

Taken from www.seriouseats.com/recipes/2009/02/mascarpone-chocolate-french-toast-scharffen-berger-recipe.html (may not work)