Stir together mascarpone cheese and 1/2 cup whipping cream in a medium bowl; set aside.
You've heard of pancake cereal, but now we're introducing bite-size French toast cereal! Serve it up topped with bananas, pecans, and/or whipped cream.
Servings and Ingredients
|1 (8-oz.) container Soirée mascarpone cheese, softened|
|1 ¼ c. Hy-Vee heavy whipping cream, divided|
|2 Hy-Vee large eggs|
|½ c. Hy-Vee whole milk|
|2 tbsp. Hy-Vee light brown sugar, packed|
|2 tsp. Hy-Vee vanilla extract|
|1 tsp. Hy-Vee ground cinnamon, plus additional for serving|
|⅛ tsp. Hy-Vee ground nutmeg|
|8 slice(s) Hy-Vee Bakery brioche bread|
|2 tbsp. Hy-Vee honey, divided|
|Desired toppers, such as: sliced bananas, Hy-Vee chopped pecans, Hy-Vee 100% maple syrup, and/or whipped cream|
Things To Grab
- Medium bowl
- Shallow medium bowl
- Griddle or large skillet
Whisk eggs in a shallow medium bowl. Whisk in remaining 3/4 cup cream, milk, brown sugar, vanilla, 1 teaspoon cinnamon, and nutmeg; set aside.
Spray a griddle or large nonstick skillet with nonstick spray. Heat griddle or skillet over medium heat.
Dip bread slices, one at a time, into egg mixture. Place on hot griddle; cook for 2 to 4 minutes or until golden brown, turning halfway through. Transfer to a cutting board.
To serve, cut each slice of French toast into 16 squares. Spread 1/4 cup mascarpone mixture in the bottom of each of 4 serving bowls. Drizzle each with 1 1/2 teaspoons honey; lightly sprinkle with additional cinnamon. Top with French toast, banana slices, and pecans. Drizzle with remaining mascarpone mixture and maple syrup. Garnish with whipped cream, if desired.
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 210mg
- Sodium: 520mg
- Total Carbohydrates: 63g
- Protein: 18g