Stir together mascarpone cheese and 1/2 cup whipping cream in a medium bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
750 Calories per serving
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 210mg
- Sodium: 520mg
- Total Carbohydrates: 63g
- Protein: 18g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 2%