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My regular breakfast consists of yogurt, granola, and fresh berries. I wanted to switch things up over the weekend and splurge a bit. So, this is a mascarpone stuffed French toast, topped with a bananas foster sauce. This was so rich and decadent it truly hit the spot. Serves 4.

8 slices of 1-1/2” challah, or bread of your choice
8 oz. mascarpone, room temperature
6 tablespoons confectioners’ sugar
1/2 teaspoon lemon zest
2 eggs
1/4 cup milk
Pinch of salt
1 teaspoon cinnamon, divided
1/4 teaspoon vanilla extract
4 tablespoons butter, divided
2 bananas
1/4 cup brown sugar
1/2 cup slivered almonds, walnuts, or pecans, optional

This recipe is well worth the little extra work. Let the mascarpone sit out at room temperature for about 1/2 an hour. In the meantime, slice the challah into 1-1/2 inch slices for 8 slices total. Prepare the egg mixture by beating the 2 eggs, add the milk, pinch of salt, and 1/2 teaspoon of cinnamon, and vanilla extract, blend well.

In a medium bowl, add the mascarpone, confectioners’ sugar, and lemon zest, then mix together until fully incorporated. Add 2 oz. of mascarpone to each of the four slices of challah. Cover with the remaining slices. In a 12-inch skillet, add 2 tablespoons of butter over low heat.

Now, dip each one of the stuffed breads into the egg mixture and fully coat both sides and the edges. Place each one into the skillet, and turn the heat up to medium.

Once the toasts are golden brown, about 4 minutes, flip over and brown the second side. Once they are browned on both sides, with a pair of tongs, turn onto the sides, rotating to ensure the egg mixture is completely browned.

Remove each of the stuffed toasts and place onto each serving plate or a platter and cover with a tented piece of foil. Slice the bananas, lower the skillet heat to low, add the remaining butter, sliced bananas, brown sugar, and cinnamon.

Turn up heat to medium and toss the bananas until fully coated and the mixture has fully incorporated. Cook for about two minutes. Now spoon the sauce over the toasts and add the nuts for additional texture.

*Note, if you want to add rum, add it right after the brown sugar is in the pan. I would use a 1/4 cup.

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