Description
Dessert for breakfast!
Ingredients
Scale
Oreo Whipped Cream:
- 1 1/2 C heavy whipping cream
- 1/2 C powdered sugar
- 2 tbsp cornstarch
- 2 tbsp crushed Oreos
- 1/2 tsp vanilla extract
Oreo Mascarpone Filling:
- 1 C Mascarpone
- 1/3 C heavy cream
- 1/4 C crushed Oreos
- 2 tbsp powdered sugar
French Toast:
- 1 loaf brioche bread, cut into 4 thick slices
- 1 1/2 C whole milk
- 2/3 C self-rising flour
- 1/4 C powdered sugar
- 3 large egg yolks
- 2 tbsp crushed Oreos
- 1 tsp vanilla extract
- 1 tsp granulated sugar
- vegetable oil for frying
Instructions
- Grab four mixing bowls – at least one of them should have tall sides. To the first bowl add all of the ingredients for the mascarpone filling. Use a hand mixer – or a whisk and elbow strength if you’ve got it like that – to beat the ingredients together, into a fluffy frosting-like consistency. Use a spatula to scrape the sides of the bowl and fold any excess ingredients into the filling. Set aside.
- In another mixing bowl add all of the ingredients for the whipped cream. Use an immersion blender – you can swap or clean the beaters for your hand mixer instead – to beat everything together until the cream is whipped and the Oreo crumbs are evenly dispersed. The cream should form stiff peaks that do not lean or sink when it’s ready. Cover and place the whipped cream in the refrigerator until ready to use.
- In a third mixing bowl whisk together the flour and powdered sugar for the french toast batter, and in the final mixing bowl whisk together all of the wet ingredients: the milk, egg yolks, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet. Whisk together into a batter, somewhere between pancake and cake batter. Loosen with more milk if needed.
- Whisk the Oreo crumbs into the batter, and set it aside.
- Now, grab a paring knife. Use it to cut a slit into the top of each slice of brioche, right into the center. Wiggle the knife around to widen the slit into a full-on gap, being careful not the pierce through the sides or bottom. Do this to all the slices.
- Use a small spoon to carefully stuff the mascarpone filling into the opening you’ve made in the slices of bread. Press it down in there as you go, making sure the gap is full. Scrape the excess off the top. Repeat this with each piece of bread.
- Add about two inches of oil to a saute pan or saucepan and let it heat up over medium-high heat. Bring the oil to about 350°F – you can test it by dropping a small crumb or drop of custard into the center. If it sinks to the bottom then floats back up immediately, bubbling gently, it’s ready. If it sinks, it’s not. If it floats back up immediately and starts turning colors it’s too hot.
- When the oil is ready, drop a slice of bread into the batter and turn it, coating it completely. Let excess liquid drip off into the bowl, then transfer it carefully to the oil. I recommend cooking only one or two pieces at a time so they don’t stick together. Cook on the first side for about 2 minutes, ’til golden brown, then flip and continue frying for another couple of minutes. Depending on how large or square the pieces are, you might need to turn them on the two other sides as well. Once it’s nicely and evenly brown all over remove it from the oil and let it drain on a wire rack.
- Serve with a heaping dollop of the Oreo whipped cream, powdered sugar, and any leftover Oreo crumbs on top. You can add a compote or syrup if you like, just keep in mind that it’s very sweet all on its own.
Notes
- Don’t want to fry it? Check out the griddle instructions above the recipe.
- Prep Time: 30
- Cook Time: 15
