Made this for breakfast this morning, and it satisfied everyone's sweet tooth cravings. I had been meaning to make this while peaches were in season, but by the time breakfast came around I either had no mascarpone, or I ate all of the peaches. Instead, today I used canned pears instead of peaches, and orange zest instead of lemon, as I'm not generally a fan of incorporating sourness into anything for some strange reason. With my 29oz canned pears, I had to add about half of the syrup to ensure there was liquid in the pan while making the sauce. If you go this route, you'd be pretty safe either cutting back the sugar or eliminating it altogether. Now for the filling, I didn't use any real measurement of how much orange zest to add, I simply added a bit, stirred it well enough to mix it in, and do a small taste test. I was only making enough toast for 2 adults and a child, so the filling and batter I cut by half. This made enough for 9 slices (cut 1.25"). The sauce I didn't cut in half, and knowing what I know now I will in the future. I always like to have a bit more on hand rather then not enough. I wish we had bolillo rolls locally, but no luck. As others suggested, I wouldn't fill the toast until after they cook, as the cheese will turn to liquid and you'll end up with soggy french toast. I added mine immediately after removing from the skillet and served thereafter. Great breakfast!
Was this review helpful?
9 users found this review helpful
Made this for breakfast this morning, and it satisfied everyone's sweet tooth cravings. I had...