For batter: 1 cup crème fraiche or sour cream 2 cups milk 6 eggs 1 oz brandy or… 2 TSP vanilla ½ cup sugar 2 tsp salt Orange or lemon zest Nutmeg
For toast: 6 slices bread 1” thick, with pocket cut from small hole on one side 6 oz mascarpone 8 oz marmalade
Combine all ingredients and whisk together until well-combined.
With jam and cheese in piping bags, fill each piece of bread, being careful to not over-fill, and keeping the ingredients within the pocket and away from the opening.
Dip each slice in batter and allow to soak thoroughly, then drain well. On a hot griddle, begin by searing the opening, ensuring that it has cooked shut before continuing to cook until golden brown on both sides. Serve immediately.
recipe courtesy of Marcey Brownstein Catering
Photos by Karen Mordechai