mascarpone, or 1 cup ricotta, preferably extra smooth
french bread, about 6 in wide
sliced almonds, optional
icing sugar, for dusting
- For filling, place mascarpone in medium bowl. Using a spoon, stir and mash in raspberries and ¼ cup (50 mL) brown sugar.
- For toast, slice 12 ½-in. (1-cm) thick slices of bread. Keep rest of loaf for another use. Spread mascarpone mixture over 6 slices. Top with remaining bread slices. Place sandwiches in a 9 × 13-in. (3-L) baking dish, bunching close together to fit.
- In a medium bowl, whisk eggs with milk, 2 tbsp (30 mL) brown sugar, vanilla, cinnamon and salt. Pour over sandwiches. Turn each sandwich to soak up egg mixture and fully coat. If making ahead, cover with plastic wrap and refrigerate up to 4 hours. (If left longer, bread will become too wet.)
- When ready to bake, preheat oven to 450F (230C). Line a large baking sheet with parchment paper. Remove sandwiches from refrigerator. Place on parchment, spacing so they’re not touching. Bake in centre of oven until sandwich bottoms are golden, about 10 min. Remove baking sheet to a heatproof surface and brush tops with butter. Using a large spatula, turn sandwiches, then sprinkle with nuts. Continue to bake until deep golden on both sides, about 8 more min. Let sit for 5 min before dusting with icing sugar. Serve with a drizzle of maple syrup.
Protein 12 g
Carbohydrates 47 g
Fat 29 g
Fibre 4 g
Sodium 578 mg