1) Rhubarb Jam:
12 Rhubarb Stalks, diced
1/2 Cup Cinnamon Infused Maple Syrup
2 tsp Vanilla Extract
2 tsp Fresh Lemon Juice
Combine all the ingredients in a saucepan and simmer until thickened.
Mascarpone Filling:
6 oz Mascarpone
2 Tbsp Maple Sugar
1 tsp Vanilla Extract
Zest of 1 Lemon
Combine all ingredients in a bowl and beat until smooth.
French Toast:
3/4 Cup Whole Milk
3 Eggs
2 Tbsp Cinnamon Maple Sugar
1 tsp Vanilla Extract
1/8 tsp Salt
1 Loaf Challah or Brioche, cut into thick slices
3 Cups Cornflakes, finely crushed
Butter
Combine milk, eggs, cinnamon maple sugar, vanilla extract, and salt in a bowl and mix well.
Cut a pocket into each slice of bread. Fill the pocket with the mascarpone filling and then the rhubarb jam.
Soak each bread slice in the egg batter on each side. Then coat in the crushed corn flakes. Cook in butter in a skillet until golden brown on each side.
Top with cinnamon infused maple syrup and enjoy!