Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce
slices Texas toast
8 ounce package cream cheese, softened
cup mascarpone cheese (4 ounces)
cup chopped pecans or macadamia nuts, toasted
tablespoons packed brown sugar
teaspoon ground cinnamon
eggs, lightly beaten
recipe Salted Caramel-Banana Sauce
Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish. In a small bowl combine cream cheese, mascarpone cheese, pecans, brown sugar, cinnamon, and salt. Spread cheese mixture evenly over bread in baking dish. Top with the remaining bread slices to make six stacks.
In a medium bowl whisk together eggs, milk, and salt. Pour egg mixture evenly over bread stacks, covering all of the tops.
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.
From the Test Kitchen
Prepare as directed. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.
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