Blueberry Stuffed French toast

Fast forward… It’s the Friday after Thanksgiving, most of the Turkey and the fixins are still rambling around in everyone’s tummy, especially after that midnight run to the fridge.  And now it’s time to get your “A- game on” for some serious Black Friday shopping. Believe it or not you are going to need some more carbs, to make it through all the crazies at the mega-mall. We’re in for a long day.

Confession; from the time I was about 18 to about 30, I would go shopping with my Mom, sister, Grandma, and Aunt Bonnie. Yes I would go shopping all day, and yes I’m a man…At least in my eyes. It was a great time and is one of my favorite Thanksgiving memories. Who doesn’t want nice new stuff courtesy of Mom?? I’m a lucky man; it was a great time in my life.

We would hit Michigan Avenue on some sort of stealth mission, starting at six a.m. with one break for lunch, at The Zodiac Room in Neiman Marcus for their delicious Pecan Balls. After lunch it was back to the races, not stopping until Dinner. This was always at Harry Caray’s, still one of my favorite Chicago restaurants. We would pretty much have the same meal there every time. Calamari, Bruschetta- for Grandma, Caesar salad, and I would have their New York strip with peppercorns and a bordelaise sauce. My mouth is watering just thinking about that meal.  These are fantastic memories and I will always cherish them… Thanks Mom, for always “forcing” us to all go.

Blueberry Stuffed French toast

Brioche- 1 loaf (day old and sliced ½ inch thick, 8 slices)

Blueberries- 2 containers

Maple syrup 2 cups

Egg batter

Eggs- 6 (large)

Cinnamon- 2 tsp

Half & Half- 1 cup

Heavy cream- 1 cup

Nutmeg- 1 tsp

Triple Sec- 3 tbsp

Vanilla extract- 1 tsp

Powdered sugar- ¼ cup

Method to the Madness

1)      In a large mixing bowl combine all ingredients, mix well. Set aside.

Mascarpone Mix

Mascarpone cheese- 8 ounces

Heavy cream- ¼ cup

Vanilla- 1 tbsp

Powdered sugar- ¼ cup

Method

1)      In a mixing combine all ingredients, mix well set aside.

Syrup

Maple syrup- 2 cups

Blueberries- ¾ cup

Butter- 3 tbsp

Method

1)      In a sauce pan add the syrup, blueberries, and butter. Bring to a boil. Reduce heat and simmer for 20 minutes, reduce by ¼ quarter. Strain if preferred, I did not.

Bringing it all home

1)      Pre-heat over to 400.Lay your sliced Brioche out. On half of them spread the Mascarpone mix, and then add Blueberries. Top with their partner slice and make sandwiches. For best results make sandwiches a day ahead of time and refrigerate.

2)      In a large sauté pan or griddle over medium heat melt 3 tbsp of butter. Dunk the sandwiches in the egg batter; let it soak for 30 seconds completely submerged. Place the sandwiches on griddle and cook for 3-4 minutes per side. Place finished toast on a sheet pan until all sandwiches are done. Finish cooking them off in the oven for 8 minutes.

3)      Slice sandwiches in half, top with the blueberry syrup, and sprinkle of powdered sugar.

4)      ENJOY!!