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The French Toasted

The French Toasted

Leigh Belanger
This creamy sandwich takes a dip in slightly sweet batter before it hits the grill. Finish with a dusting of powdered sugar for an indulgent morning meal.


  • 3 eggs
  • 1 ½ cups whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon orange zest
  • 4 tablespoons mascarpone
  • 8 ½-inch-thick slices brioche bread
  • 4 teaspoons raspberry preserves
  • 2 tablespoons unsalted butter room temperature
  • Powdered sugar to serve


  • Heat oven to 200°F and place a baking sheet on the middle rack. Whisk eggs, milk, vanilla, nutmeg, and orange zest together in a large bowl.
  • Spread ½ tablespoon mascarpone on each slice of bread, and top with ½ teaspoon raspberry preserves. Close sandwiches, keeping fillings on the inside.
  • Heat a large skillet or griddle over medium heat. Dip 2 sandwiches in the milk mixture and let the excess drip off. Melt 1 tablespoon butter in the skillet and swirl the pan to coat the entire surface. Add sandwiches to skillet and cook until golden-brown, 4 to 5 minutes each side. Transfer to the baking sheet in the oven and repeat with remaining sandwiches.
  • Slice sandwiches on the diagonal, sprinkle with powdered sugar, and serve with a fork and knife.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.