0 (0)

Breads, Breakfasts

Mascarpone-stuffed French toast with orange compote

Mascarpone-stuffed French toast with orange compote
Francine Orr / Los Angeles Times

Dear SOS: The Arizona Biltmore Hotel in Phoenix serves the most delicious stuffed French toast I have ever eaten. Would it be possible to get the recipe? Gayle Taylor La Canada Flintridge Dear Gayle: We loved this take on French ... Read more

Total time: 1 hour, 20 minutes | Serves 6 to 9

Orange compote

  • 3 (10.5 ounce) cans mandarin oranges packed in juice
  • 2 3/4 cups orange juice, divided, more as needed
  • 1 tablespoon grated fresh ginger
  • 1/2 cup sugar
  • 2 tablespoons cornstarch

Step 1Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

Step 2In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

Step 3Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.

Step 4When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

Step 5Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat. This makes about 1 1/2 cups compote. You might not use all of the compote for the remainder of the recipe; to store, cool the compote then cover and refrigerate until needed. The compote will keep for about a week, refrigerated. Gently warm in a saucepan before serving.

French toast and assembly

  • About 2 loaves white sandwich bread (you will need 36 slices, enough for 18 sandwiches)
  • 1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
  • 6 eggs, beaten
  • 1/4 cup plus 2 tablespoons milk
  • 1/2 teaspoon cinnamon
  • 1/2 cup plus 1 tablespoon sugar
  • Canola oil for frying
  • Orange compote, warmed

Step 1Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round. Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread. Repeat, forming 18 sandwiches.

Step 2In a large bowl, whisk together the eggs, milk, cinnamon and sugar to form a batter.

Step 3Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

Step 4Dunk a sandwich quickly into the batter, coating on all sides. Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

Step 5Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

Step 6To serve, place 3 warm sandwiches on each plate, topping with a spoonful of compote. Serve immediately.

Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.


Candy Bar Sheet Cake
Candy Bar Sheet Cake

Homemade cinnamon-spiced whiskey
Homemade cinnamon-spiced whiskey

Tuna carpaccio with shaved fennel and watermelon
Tuna carpaccio with shaved fennel and watermelon

Auberge at Ojai's chickpea fritters
Auberge at Ojai's chickpea fritters

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Fig and prosciutto flatbread
Thyme-cheese scones
Reginette della Mamma