• 4 oz. mascarpone cheese, softened
  • 4 oz. fresh whole milk ricotta, softened
  • 2 Tbs. light brown sugar
  • 1/3 cup Bonnie’s Jams Strawberry Rhubarb preserves
  • 1 loaf Brioche bread, cut into 8 slices
  • 5 eggs
  • 1 cup milk
  • 2 Tbs. sugar
  • 1 ½ tsp. ground cinnamon
  • ¼ tsp. fresh ground nutmeg
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 1-2 Tbs. butter
  • fresh strawberries
  • maple syrup
  • additional butter


In small bowl, mix together mascarpone, ricotta and brown sugar until well combined. On one slice of the brioche bread, spread a thick layer of Bonnie’s Jams Strawberry Rhubarb preserves, top with 2 tablespoons of the mascarpone mixture on four slices of the brioche. Press the remaining four slices on top to form 4 sandwiches.

In medium bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour mixture into a 13”X9” baking dish. Dip sandwiches into the egg mixture, allowing them to soak for about 2 minutes per side.

Heat large nonstick skillet or griddle over medium-low heat. Melt butter and when butter stops foaming, place sandwiches in skillet. Cook for 4 to 5 minutes per side or until golden brown. Serve with more Bonnie’s Jams Strawberry Rhubarb preserves, fresh sliced strawberries, maple syrup and additional butter on the side.