Nutella and Mascarpone Stuffed French Toast

Another Nor’easter in the Philadelphia area…another day spent indoors, figuring out what to eat next. If you’re stocked up on the snowstorm essentials (bread, eggs and milk), try giving this decadent recipe a shot. With just a few additional ingredients (sliced fruit of your choice, and my two favorite Italian spreads, Nutella and Mascarpone), this breakfast beauty will be sure to add a little sunshine to yet another dreary winter’s day!

Nutella and Mascarpone Stuffed French Toast

Makes 3 stuffed sandwiches
6 slices of bread (white or wheat are preferable)
sliced fruit (my personal choices are banana and strawberries)
Nutella (any other brand of hazelnut spread will work)
Mascarpone cheese (you can also use cream cheese)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup milk

Start by lightly toasting the bread (it helps hold the sandwich together). Spread one piece of the toast with Nutella, spread another piece with Mascarpone cheese. Add the fresh sliced fruit to the two pieces of bread to make a sandwich. Repeat with the other four slices of bread and remaining fruit.

Mix together the egg, vanilla extract, cinnamon and milk. Dip the sandwiches into the egg batter.

Cook the sandwiches on a lightly greased medium hot skillet or griddle until golden brown on both sides. Top with powdered sugar and serve with syrup on the side.