These French toast are made with a strawberry mascarpone pie filling. Enjoy it as a snack or as a decadent lunch! For a variety of flavors, try it with a raspberry or strawberry pie filling.
° 8 slices egg bread, 3/4 inch/2 cm thick
° 2/3 cup (150 ml) mascarpone cheese
° 1/3 cup (75 ml) smith’s strawberry pie filling, divided
° 2 eggs
° 2/3 cup (150 ml) milk
° 2 tbsp. (30 ml) butter, divided
° 1 c. powder sugar
° 2 tbsp (30 ml) maple syrup
Using a rolling pin, roll out each slice of bread to about 1/8 inch (3 mm). Stir mascarpone with 3 tbsp. (45 ml) strawberry pie filling.
Spread 1 tsp mascarpone blend on one side of every slice bread. Roll each slice to form a tight roll. In a shallow dish, whisk the eggs with the milk. Dip the rolls in the egg mixture and turn into a layer.
Heat 1 tbsp. (15 ml) butter in a large non-stick skillet over medium heat. Bread rolls, in batches, flipping, for 4 minutes or until golden on all sides. Repeat the process with the rest of the butter and the rolls.
Transfer to a serving plate and sprinkle with powdered sugar. Add maple syrup with remaining pancake filling and pour over.