The Arizona Biltmore Hotel’s Orange French Toast

18
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"The Arizona Biltmore Hotel’s Mascarpone-stuffed French Toast with Orange Compote you will need 36 slices white bread, enough for 18 sandwiches. You are supposed to serve 2 or 3 sandwiches each but I'm serving individual for count"

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (243.6 g)
  • Calories 399.2
  • Total Fat - 14 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 305.4 mg
  • Sodium - 444.5 mg
  • Total Carbohydrate - 50.5 g
  • Dietary Fiber - 3.5 g
  • Sugars - 22.4 g
  • Protein - 17.8 g
  • Calcium - 290.2 mg
  • Iron - 3.6 mg
  • Vitamin C - 35.4 mg
  • Thiamin - 0.4 mg

Step 1

Compote:

Step 2

Drain the canned mandarin oranges

Step 3

Reserving the juice

Step 4

You should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).

Step 5

In a large, heavy-bottom saucepan

Step 6

Combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.

Step 7

Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes.

Step 8

As the compote reduces, the color will deepen to a rich apricot shade.

Step 9

When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.

Step 10

Add the slurry into the reduced compote, stirring until the compote thickens, about 1 minute. Remove from heat.

Step 11

Toast:

Step 12

Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through the center of each slice to form a round.

Step 13

Spread 1 tablespoon mascarpone over each of half of the rounds, then cover with a remaining round of bread.

Step 14

Repeat, forming 18 sandwiches.

Step 15

In a large bowl

Step 16

Whisk together the eggs, milk, cinnamon and sugar to form a batter.

Step 17

Heat a large flat skillet over medium heat.

Step 18

Add 1 to 2 tablespoons canola oil to the pan (enough to form a thin film), heating until the oil is hot.

Step 19

Dunk a sandwich quickly into the batter, coating on all sides.

Step 20

Place the sandwich in the skillet and fry until golden and crisp on both sides, about 1 minute per side.

Step 21

Repeat with the remaining sandwiches until all are fried, holding the fried sandwiches in a warm place.

Step 22

To serve

Step 23

Place warm sandwiches on each plate, topping with a spoonful of compote.

Tips & Variations


  • 2 1/2-inch round cookie cutter

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