Cheesecake Stuffed French Toast

Ingredients: French toast:

2 tbsp soft butter

½ cup brown sugar

2 tbsp corn syrup

1 loaf brioche or egg bread, sliced 1” thick

6 eggs

1 ½ cups whole milk

2 tbsp maple syrup

16 oz mascarpone or cream cheese, room temperature

2 tbsp granulated sugar

2 tbsp heavy cream

zest of 1 lemon

1 tsp pure vanilla extract

1 tsp cinnamon

kosher salt (to taste)

Red berry coulis:

1 cup each raspberries, strawberries, cranberries and pitted cherries, fresh or frozen

½ cup sugar

juice of 1 lemon

½ cup red wine

½ tsp kosher salt

Instructions: Red berry coulis: Zest lemon and set aside for the French toast filling. Combine berries, sugar, red wine and salt in a medium saucepan over medium high heat, and bring to a boil. Reduce heat to low and simmer coulis, breaking up any large berries with wooden spoon and stirring regularly until thickened, 12-15 minutes. Remove from heat, add lemon juice and cool to room temperature before refrigerating. Coulis can be made up to 3 days ahead. French toast: Line a rimmed baking sheet with parchment paper. Combine brown sugar and corn syrup in a small bowl, set aside. In a wide, shallow bowl, whisk together eggs, milk and maple syrup, set aside. In a medium bowl, combine mascarpone or cream cheese, sugar, cream, reserved lemon zest, vanilla extract, cinnamon and salt. With a pairing or butter knife create a whole at the side of each slice of bread, move your knife back and forth to make a bigger pocket. Use a piping bag or sandwich bag to pipe in the mascarpone filling. Spread brown sugar mixture in the prepared pan. Dip each sandwich into the prepared custard for a few seconds, do not allow bread to get soggy. Let excess custard drip off bread and place on top of brown sugar mixture in pan. Bake in oven until the tops of the bread look golden brown and crispy. Assembly: Slice each French toast sandwich into four diagonal pieces. Plate four pieces, caramel side up. Garnish with red berry coulis, sliced almonds and fresh mint.