Mascarpone and Marmalade Stuffed French Toast
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

6 eggs
1/2 cup heavy cream
1/2 orange, juiced
1 1/2 teaspoons orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
3 tablespoons sugar
1/4 teaspoon salt
8 slices (3/4-inch thick) day-old brioche
16 teaspoons mascarpone
8 teaspoons orange marmalade
2 tablespoons butter
Confectioners' sugar, for dusting
Maple syrup, for serving

In a mixing bowl whisk together the eggs, cream, orange juice, zest, cinnamon, nutmeg, vanilla, sugar, and salt.

Lay the brioche slices flat on a clean work surface. Spread 1 side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone on half of the slices. Place the slices together to form 4 sandwiches.

Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 1 1/2 minutes per side. Transfer to a plate and repeat with the remaining sandwiches.

Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches.

Cut the French toast "sandwiches" in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.

4 servings