Lovely Long Weekend
Hope everyone had a great long weekend. I definitely did, I was able to sleep in Sunday. A great lazy day Sunday, without any urgent plans or obligations. I had a deep hankering for one of those ‘I’ll regret it later’ breakfasts. You all know the one I mean! Be honest! So, knowing that I have some day old sourdough bread and frozen Saskatoon berries in the freezer, I grab a skillet, some eggs and anything else I can find hiding in the refrigerator. I am sure you already know where my direction is focused: yep, French toast with Saskatoon berries.
I found some left over mascarpone cheese to whip up as stuffing to enhance my already over the top breakfast, then top with the juicy Saskatoon berries.
I fondly remember days with my Father picking Saskatoon berries from the bushes adjacent to our farmhouse. He would make a contest out of it, seeing who could pick the biggest pail full of berries. I am sure I would have had a better chance of winning if I wouldn’t have joyfully stuffed most of the berries into my mouth. Dad always let me think I would have won but my hands were ever so much smaller than his, so he could of course pick more than me. I wish everyone in life was that gracious.
Please try this recipe and best wishes on creating memories with your family.
Stuffed French Toast with Saskatoon Berries
¼ cup flour
1 cup half and half cream
1 pinch salt
3 large eggs
1 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
1 tbsp. brown sugar
12 slices of thick sour dough bread
4½ cups fresh or frozen Saskatoon berries
2 cups water
1 cup sugar
4 tbsp. cornstarch
2 tbsp. lemon juice
½ cup whipping cream
½ cup mascarpone cream
½ tsp. vanilla
3 tbsp. brown sugar
Combine the whipping cream, mascarpone cream and sugar in a bowl. Whip with an electric mixer until thick and creamy. Add the vanilla and whip until combined.
Cover with plastic wrap and chill in the refrigerator.
In a medium saucepan, combine 4 cups of Saskatoon berries, 1¾ cups of water and the sugar bring to a boil over medium high heat. Boil for 15 minutes until the berries break down and the juice is a dark rich color. Strain the mixture through a fine sieve to remove any pulp then transfer the mixture back to the same saucepan. Stir the cornstarch and lemon juice into the remaining ¼ cup of water and add to the berry mixture in the saucepan. Cook the berry mixture until thickened.
Meanwhile, measure the flour into a large bowl, then slowly whisk in the half and half cream. Whisk in the salt, eggs, cinnamon, nutmeg, vanilla and sugar until smooth. Place the bread slices in the cream egg mixture until well-saturated, turning if necessary. Heat a lightly oiled skillet over medium heat. Remove the soaked bread slices letting the egg cream mixture drip off, then place in the heated skillet and brown on each side until golden brown and crisp. Assemble one slice of French toast on a plate, spoon some mascarpone cream mixture on top of the toast slice, top with another slice of French toast. Top with the Saskatoon berry sauce and garnish with any remaining Saskatoon berries.