Mascarpone-Stuffed Challah French Toast with Banana Pecan Butter Sauce

Ingredients

• 4 eggs, lightly beaten
• 1/2 cups heavy cream
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 8 slices of Challah bread, day old, ¾-inch thick
• 1 tablespoon Plugrá® European-Style Butter, unsalted, divided
• 1/2 cup mascarpone cheese, softened
• 4 orange slices for garnish
• Banana Pecan Butter Sauce
• 8 tablespoons Plugrá® European-Style Butter, unsalted
• 3 tablespoons orange juice, freshly squeezed
• 6 tablespoons light brown sugar, packed
• teaspoon vanilla extract
• /8 teaspoon salt
• 3 ripe, firm bananas, sliced to 1-inch-thick diagonals
• /2 cup pecan pieces, toasted

Steps

Stir eggs, cream, cinnamon and vanilla together in a medium mixing bowl and mix well.

Soak each piece of bread in the egg mixture.

Place a large griddle over medium-high heat and melt 1½ teaspoons of Plugrá Butter on griddle and spread on surface.

Place 4 pieces of French toast on hot griddle, cook for 3 to 4 minutes, turn and cook an additional 2 to 3 minutes or until bread is golden and done.

Repeat process with remaining 1½ teaspoons of Plugrá Butter and 4 pieces of bread.

Spread mascarpone cheese on 4 slices of French toast and top mascarpone with remaining 4 slices of French toast.

Top with ½ cup prepared Banana Pecan Butter Sauce.

Banana Pecan Butter Sauce: Melt the Plugrá Butter in a large skillet over medium to medium-high heat.Stir in orange juice, brown sugar, vanilla and salt.Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced. Keep warm.