Stuffed French Toast

Step 1

Lay all 4 bread slices on the cutting board. Using a small knife, cut a horizontal pocket into the thick side of each slice, creating a small slit about 2 inches wide that opens toward the crust—be careful not to cut all the way through.

Step 2

In a small bowl, stir together 3 tablespoons of mascarpone and 2 tablespoons of jam until combined. Spoon the mixture equally into the pocket of each bread slice, dividing the filling among all four slices.

Step 3

Crack both eggs into a wide, shallow bowl, add 0.25 cup of milk and a pinch of salt and pepper, then whisk with a fork until the yolks and whites are uniform and light, about 20 seconds.

Step 4

Set a 10-inch or 12-inch skillet over medium-high heat and add 2 tablespoons of butter. When the butter is completely melted and foaming (about 60 seconds), it is ready for the bread.

Step 5

Working with one slice at a time, dip both sides of the filled bread slice into the egg mixture for 1 second per side, coating lightly but not soaking it. Place it gently into the hot skillet.

Step 6

Cook the first batch of bread slices for 2 to 3 minutes on the first side, until the surface is golden brown and the edges feel firm to the touch when you press with a spatula.

Step 7

Flip each slice over using a spatula and cook the second side for another 2 to 3 minutes, until that side is also golden brown and a fork inserted into the center comes out warm.

Step 8

Transfer the cooked French toast to a serving plate and serve immediately, while still warm and the mascarpone inside is soft.