If there's a time to be decadent, it's the holidays, and this breakfast fits the bill.
If you've never tried marscapone you're in for a treat! It's creamy and decadent like cream cheese but a lot lighter in taste. Stuffed between French bread slices with cranberries and orange zest, this is the perfect holiday meal to wake up to.
Marscapone-stuffed French toast with cranberries recipe
16 (1/2 inch) slices of a French baguette (about 2/3 of a loaf)
6 ounces marscapone cheese
1 tablespoon brown sugar
Zest of 1/2 orange
1/2 teaspoon cinnamon
1/4 cup chopped fresh cranberries
1-1/4 cups milk
In an 8 x 8-inch baking dish, arrange 8 slices of the bread so that they cover the entire bottom of the dish.
In a small bowl, mix together the marscapone, sugar, orange zest, cinnamon and salt. You can do this by hand or with a hand-held mixer.
Spread the marscapone mixture evenly all over the tops of the bread in the baking dish, then sprinkle cranberries on top.
Place the remaining 8 slices of bread on top.
In another small bowl, whisk together the eggs and milk and pour over the top of the bread in the baking dish fully saturating each piece.
Cover with plastic wrap and refrigerate overnight.
In the morning, heat the oven to 375 degrees F and bake for 45 minutes until the bread has turned a nice golden brown and is crispy on the top.
Serve with maple syrup and additional fresh cranberries and/or nuts.