Mascarpone and Bacon Stuffed French Toast with Chorizo and Clams

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.