Mascarpone and Bacon Stuffed French Toast with Chorizo and Clams

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 8m
  • Ready In : 18m
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  • 6 slices brioche bread, sliced 1-inch thick
  • 1 cup mascarpone cheese
  • 6 slices bacon, cooked crisp
  • 2 cups heavy cream
  • 2 eggs
  • 1 tablespoon minced fresh rosemary
  • Pinch salt
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons diced chorizo
  • 12 little neck clams, cleaned
  • 1 cup chicken stock


Step 1

Cut each slice of brioche bread in half diagonally. Make a deep slit into the bread from the cut side. 

Step 2

In a food processor, blend together the mascarpone cheese and bacon. Using a spatula, take the bacon cheese mixture and spread it into the slit in the bread. 

Step 3

Whisk together the cream, eggs, rosemary, and salt. 

Step 4

Place each piece of bread into the egg mixture and soak for a few seconds. Place the egg-coated bread on a cooling rack set over a baking sheet to drain a little bit. 

Step 5

In a large saute pan, heat 2 tablespoons butter over medium heat. Add the soaked brioche slices and cook until golden brown on both sides, about 3 minutes per side. 

Step 6

In another saute pan, melt 1 tablespoon butter over medium heat. Add the chorizo. Saute until crisp, then add the clams. Cook for 2 minutes then carefully pour in the chicken stock. Simmer the mixture until the clams open up. Turn off the heat. Place the French toast and clams on a plate, spoon the chorizo broth over both.

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