Sealegs Kayaking Adventures, based on Vancouver Island, B.C., starts the morning by serving its guests this creation. Sealegs' recipes come from Edible Canada, a culinary tourism company that champions Canadian products.
1 large egg
1/2 cup milk
1/4 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract, divided
1 1/2 cups cold mascarpone cheese
2 tablespoons blackberry liqueur
8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
1/4 cup maple syrup
2 1/2 cups blackberries
2 tablespoons butter
How to Make It
Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat.
Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl.
Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices.
Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.
Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.
Nutritional analysis is per serving, without bacon.
Recipe says 2 teaspoons cinnamon. I cut mine down to 1/8 teaspoon. I like cinnamon, but not that much. Used the first 5 ingredients in the recipe (egg thru 1/2 tsp. vanilla) to fry the french toast on the griddle. Very good! :)
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