Raspberry Mascarpone French Toast

Ok, opposite from my last post, this is not exactly a healthy breakfast.  This is something we have only occasionally on Sunday mornings before church.  And actually the raspberries and the mascarpone cheese are new additions we just added this morning.

We start with a fresh loaf of batard bread, which is kind of like a baguette but not as long and its a little fatter, so it makes nice size french toast medallions.  We slice the the bread into maybe 1/2 inch thick pieces.  In a mixing bowl, whisk together about 4 eggs and maybe 1/2 cup of heavy cream.  Hubby and I don't really measure when we make these kind of things so I'm kinda guessing.  But I'm sure you can figure it out! :)

Next we soak each piece of bread in the egg/cream mixture.  Then place the bread medallions into a hot pan on the stove that's been sprayed with PAM or something like it.  Cook the medallions a couple minutes on each side until golden brown.

Spread a small amount of mascarpone cheese onto each piece of bread.  Lightly drizzle with raspberry syrup and top with fresh red raspberries.  The mascarpone is mild and creamy and the raspberries add a light fresh flavor to the soft eggy rich bread.  Yumma yumma eats!!