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Rhubarb Jam Cinnamon French Toast

 

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

Cinnamon Infused Maple Syrup

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!