Lemon-Filled French Toast with Blueberry Syrup

By Donna Leahy Fine Cooking Issue 36

If you can find mascarpone, replace it with 4 oz. of cream cheese with ¼ cup mascarpone and decrease the ricotta to ¾ cup.

subheading: For the filling:

¼ cup mascarpone, at room temperature

1 tsp. lemon extract

1 tsp. finely chopped lemon zest

2 Tbs. granulated sugar

1 cup part-skim ricotta

subheading: For the French toast:

6 slices (1-½ inches thick) challah, or other medium-textured loaf

6 large eggs

½ cup heavy cream

1-½ Tbs. unsalted butter

1-½ Tbs. corn oil

subheading: For the blueberry syrup:

2 cups fresh or frozen blueberries

½ cup granulated sugar

2 tsp. fresh lemon juice

Directions at finecooking.com

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