And these race fans make an ANNUAL pilgrimage to DARLINGTON, S.C. for one of the races in the series. From Tennessee, two men and their wives drive down to stay with us for the weekend. And then in the dark wee hours of the morning, the guys drive over (about 3 hours from here) to the race and the gals stay back here with me on the acreage and do something . . . well,
gal-ish and totally unrelated to a car race! Now mind you, if you’re a female that loves car racing, than go for it . . . I just like my horsepower in a real ‘live’ horse and not under a hood like my car-crazed husband where he prefers horsepower to be located!
- 1 loaf Challah or Brioche bread, cut into 2" slices including the crust
- Batter for Dipping The French Toast
- 6 jumbo eggs
- 1 cup half and half (or heavy cream if you want to take it to a new level!)
- 1 tsp. ground cinnamon
- 2 Tbsp. sugar
- 1 Tbsp. pure vanilla extract
- pinch of freshly ground sea salt
- Filling For The French Toast
- 8 oz. Italian mascarpone cheese, room temperature
- ½ tsp. pure vanilla extract
- 8-oz. jar of lemon-curd
- zest of 1 lemon
- 6 Tbsp. powdered sugar
- 2 cups fresh raspberries
- For frying & baking
- 2 Tbsp. high quality butter
- Lots of fresh raspberries
- Powdered sugar for dusting
- Maple syrup
- In a medium bowl, whisk together the mascarpone cheese, lemon curd, lemon zest, powdered powdered sugar and vanilla, combining nicely until smooth.
- Set aside to stuff the bread.
- Cut the bread into into 2" generously thick slices.
- Spread mascarpone-lemon curd mixture on top of one layer of bread slices up to about ¼" from the edge of the bread slices to prevent filling from overflowing.
- Place a generous amount of fresh whole raspberries all over each bread slice.
- Dollop any remaining mascarpone lemon-curd mixture on top of the raspberries.
- Top the spread bread slices with the other slice of bread.
- In a medium bowl, with an immersion blender, mix together the eggs, half and half, sugar, cinnamon, vanilla and pinch of salt.
- Lay the stuffed bread slices in a single layer in a large baking pan.
- Pour the batter all over the stuffed bread slices.
- Cover with aluminum foil and refrigerate overnight.
- In the morning or before brunch is served pre-heat the oven to 350 degrees.
- Remove the batter-soaked stuffed toast from the batter.
- Melt a generous amount of high-quality butter in a heavy frying pan (such as cast iron).
- Place the battered, stuffed bread slices into the hot butter and cook until a nice golden-brown color appears.
- Place the prepared french toast in an uncovered baking dish in the heated oven and bake for ½ hour.
- Dust with powdered sugar.
- Garnish with raspberries.
- Serve immediately out of the oven with warm maple syrup