Directions

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
2. Using hand beaters or a stand mixer, beat mascarpone until light and fluffy.
3. Add 35% cream, orange juice, orange zest, maple syrup, and kosher salt.
4. Mix until smooth and pipeable. Transfer to a piping bag.
5. Cut a pocket into each slice of brioche without fully separating the halves.
6. Pipe mascarpone filling into each pocket.
7. Add 6–8 blueberries per piece.
8. Place filled bread on a parchment-lined tray.
9. Cover and refrigerate until service. If stacking, separate layers with parchment paper.
10. Combine eggs, milk, 35% cream, sugar, cinnamon, and vanilla paste in a large bowl.
11. Use an immersion blender to fully incorporate and smooth the mixture.
12. Cover and refrigerate until service.
13. Whip 35% cream to soft peaks.
14. Transfer to an metal insert and refrigerate until needed.

For Service:

1. Heat a pan over medium heat.
2. Add 1 tbsp butter per batch.
3. Quickly dip stuffed brioche into egg mixture (do not oversoak).
4. Place into pan and cook until golden brown on both sides and heated through.
5. Cook sides in pan or finish in oven to ensure egg is cooked.
6. Add a smear of blueberry jam to the plate(optional). Transfer French toast to serving plates.
7. Add a dollop of whipped cream.
8. Top with fresh blueberries and orange zest.
9. If desired, dust with icing sugar (optional).
10. Serve immediately while warm.