Blueberry Mascarpone French Toast Rolls with CrystalSyrup Glaze

Ingredients

For the French Toast Rolls:

8 slices soft white bread (crusts removed)

4 oz mascarpone cheese, room temperature

1/2 cup fresh blueberries, finely chopped

1 tbsp powdered sugar

1/2 tsp lemon zest

2 large eggs

3 tbsp whole milk

1/2 tsp vanilla extract

2 tbsp unsalted butter (for frying)

For the Crystal Syrup Glaze:

1/2 cup pure maple syrup

1/4 cup granulated sugar

1 tbsp water

1/4 tsp salt

1/2 tsp clear vanilla extract (to maintain clarity)

For the Garnish:

Extra whole blueberries

1 tsp sanding sugar (for the "crystal" sparkle)

Fresh mint tips

Directions

Use a rolling pin to flatten each slice of bread until it is

very thin and pliable.

In a small bowl, whisk together the mascarpone, chopped

blueberries, powdered sugar, and lemon zest until

smooth and slightly purple.

Spread about 1 tablespoon of the mascarpone mixture

along one edge of each bread slice. Roll the bread up

tightly.

In a shallow dish, whisk the eggs, milk, and vanilla.

Heat a large non-stick skillet over medium heat and melt

the butter.

Dip each roll into the egg mixture, coating all sides

quickly (don't soak them too long or they will get soggy).

Place the rolls seam-side down in the skillet. Fry for 2 to

3 minutes, turning frequently, until all sides are golden

brown and crisp.

While the rolls fry, combine maple syrup, granulated

sugar, water, and salt in a small saucepan. Bring to a boil

over medium-high heat.

Let the syrup bubble for about 2 minutes without stirring

until the sugar dissolves and it becomes thick and glass-

like. Stir in the clear vanilla.

Arrange the hot French toast rolls on a platter.

Pour the hot crystal syrup glaze over the rolls

immediately. It will set into a shiny, crackly coating as it

cools slightly.

Garnish with whole blueberries, a sprinkle of sanding

sugar for extra shimmer, and fresh mint.