Stuffed French Toast

Serves 4
  • 4 tbsp. mascarpone cheese, divided
  • 8 sliced Pepperidge Farm Very Thin White Bread
  • 4 tsp. strawberry preserves, divided
  • 2 tsp. brown sugar, divided
  • 3 eggs
  • 3/4 cup milk
  • 1 tbsp. sugar
  • 1/4 tsp. vanilla
  • 1 1/2 cups Cinnamon Toast Crunch Cereal, crushed
  • - melted butter
  • - Kowalski's Pure Maple Syrup

Spread 1 tbsp. mascarpone cheese on each of 4 slices bread; top each with 1 tsp. preserves, spreading evenly. Sprinkle each with 1/2 tsp. brown sugar; top each with second slice of bread. In 8" square pan, beat eggs, milk, sugar and vanilla until combined. Dip each sandwich in egg mixture, turning to coat both sides; coat each side with cereal crumbs in separate pan.

To Cook: Heat nonstick griddle to 375°; brush with melted butter. Grill each sandwich 4 min. on each side.

To Serve: Cut each sandwich in half on the diagonal; serve with maple syrup on the side for dipping.