Mascarpone French Toast with Warm Blackberry Syrup

      This recipe courtesy of Sunset Magazine's The Great Outdoors Cookbook


      • 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 btard

      • 1/4 cup maple syrup

      • 2 1/2 cups blackberries

      • 2 tablespoons butter


      1. Heat a charcoal grill to medium-high (450) or set up a camp stove and use medium heat.

      2. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl.

      3. Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices.

      4. Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.

      5. 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.

      Servings:Makes 4
      Total Time: 35 minutes