In a bowl combine 1/2 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon of ground clove and 1/4 teaspoon ground allspice. Add 1 1/2 teaspoons of the mixture to 1/2 cup of Mascarpone and mix well.
I used the Challah bread from Trader Joes as I have in the past with my other French toast recipes. I also used the TJ brand of Mascarpone cheese.
Because I was using two slices of bread I tried to slice them a little thinner than 1 inch. In a bowl whisk together 3 eggs and approximately 1/4 cup milk. To the egg mixture add 1 teaspoon vanilla extract. Add the remainder of the gingerbread seasoning to the mixture and an additional pinch of ground cinnamon and ground nutmeg.
Melt butter in the pan before cooking the french toast. Spread a generous amount of the gingerbread mascarpone on 1 side of each slice of bread. Put the slices together like a sandwich with the Mascarpone in the middle and dip the bread into the egg mixture. Be sure both sides are covered. Let excess drip off back into bowl. Cook in pan until slightly browned on both sides. Sprinkle with powdered sugar and some pomegranate seeds.
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| Her reaction when she saw all of the presents under the tree |
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| Very excited about her new Sid the Science Kid Microphone |
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| This meal was rated 4.5 asparagus spears |
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