To Die for mascarpone Stuffed Lemon Loaf French toast

Happy Friday day great foodie friends,

This delightful twist on French toast was something that I dreamt up before the holidays and I am finally getting around to sharing!
These flavours were literally out of this world!
Of course I truly have to give most of the credit to To Die For foods as the lemon loaf all by itself is incredible.
First search out To Die For Lemon loaf click here for the link on where to buy To Die for Lemon Loaf

Why To Die For Lemon Loaf you ask?

Here is why: (provided by To Die For)
Forget the artificial flavouring and the bottled lemon juice. My ‘LL’ wouldn’t touch it with a ten-foot-pole. It will contain the juice of organic lemons, which I will juice myself.
Toasted organic coconut flakes and light organic coconut milk add that hint of je ne sais quoi to the creamy (yet non-lactosey), moist loaf.
The main thing I believe most lemon loaves are missing is texture. Plain old cake texture justdoesn’t do it for me. This new loaf needed something new and exciting. Some crunch. So I added classic poppy seeds and toasted organic millet. Not too much, just enough to add someoomph to each bite. I’m kind of obsessed. You should try it in your home-made loaves.
The loaf is spread with a light glaze and coated with toasted organic coconut. – I updated the recipe to include a lighter glaze (it’s main purpose is to hold the coconut securely on top of the loaf) and organic coconut flakes as opposed to the coconut ribbons, for easier slicing and chewing.)
Like To Die For Banana Bread, it’s made by hand in small batches.


What you need:
To Die For Lemon Loaf
Mascarpone cheese
Two eggs
2 table spoons 1% milk
1/2 cup of vector or corn flakes (crushed)
Juice from 1/2 lemon or Meyer lemon
rind from 1/2 lemon (chopped into small pieces)


What to do:

Pre-heat your oven to 350 (I use convection)
Cut the lemon loaf into approx 1/2 to 3/4″ pcs


In a separate bowl put approx 1/2 cup of mascarpone (more if you are making a larger batch) and squeeze the lemon juice as well as add the lemon rind to the mascarpone and blend together until smooth.

Now spread a healthy amount of the mascarpone mixture on both slices and then put them together.


In another bowl break the eggs and whip it with the milk until light and frothy.
Now carefully dip the already stuffed lemon loaf in the egg mixture making sure that the liquid does cover and soak in enough.


Now take the dipped pieces and push both dipped sides into the crushed vector / corn flake mixture (pressing firm enough so that the crumbs stick to the lemon loaf)
Now carefully place the dipped and coated lemon loaf in a baking dish and put in the oven for approx 10-15 minutes (watch that the coating browns nicely to a golden brown, this may take longer or shorter depending on your oven)

When golden brown remove from the oven, plate and serve with your favourite topping.


I can definitely confirm to you that this was

To Die For

You Gotta Try This!

About Westcoast Foodie Blogger

Husband, father, coach, volunteer, foodie, amateur of food from the soul, true flavors that come from heart and soul, Love all things Italian, love to travel to new places as well a familiar spots....dare to dream, experiment and expand your palate and embrace how food from the soul connects friends, family and new aquaintences. share ideas and wanderlust travel experiences with my blog...let me know if there is something that you want me to blog on or write about....Enjoy every moment of everyday. Follow me on Twitter @BCfoodieblogger and Facebook

Posted on January 9, 2014, in Food glorious food from the heart and soul, Great flavors, special extra treat and tagged , , . Bookmark the permalink. Leave a comment.

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