- 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.