I have another confession – this is my pumpkin recipe from last year.  And it was good.  Head over to the Grant life for the full recipe. 

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Head over to Serendipity and Spice to get the full double whammy recipe.  

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Head over to Amy’s Cooking Adventure for the full recipe.  

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Head over to Heat Oven to 350 for the amazing recipe! [You’re welcome.]

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I dont need to say it, but head over to Ladies in Navy if you want the full recipe. 

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Head over to Maribel’s blog to get the full recipe.

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I made this treat for Easter breakfast last weekend. I found this recipe in Sunset Magazine (May 2012) and it’s a lovely combination of creamy mascarpone, berries & bread (mmmm bread). I didn’t find the bread I was looking for at the grocery, so I made this loaf the night before. The majority of this recipe can be made beforehand (this works well if you like sleeping in!) all I had to do in the morning was reheat the syrup, assemble & panfrying the French Toast. I can’t say this is a particularly healthy meal but it was so good, the plates were licked clean!

The Toast
1 Egg
1/2 Cup Milk
1/4 Cup Sugar
2 tsp Cinnamon
1 tsp Vanilla
8 thick (3/4 in.) Slices of Day-Old Wide French Bread
2 Tbsp Butter

The Filling
1/2 tsp Vanilla
1-1/2 Cups Cold Mascarpone Cheese
2 Tbsp Brandy
2-3 Tbsp Mixed Berries

The Syrup
1/4 Cup Maple Syrup
2-1/2 Cups Mixed Berries
Bacon (optional)

Stir mascarpone, remaining 1 tsp. Vanilla, and the Brandy together in another bowl. Spread Mascarpone mixture over 4 bread slices; top with remaining slices.

Cook Maple Syrup and Berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.

Heat a large heavy frying pan or 2 smaller ones; swirl Butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total.

Serve French toast with syrup and bacon.

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If you want the full recipe [and I know you do] head over to Little Inspiration to grab it.

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