Ingredients
1 one-pound loaf brioche bread, unsliced
6 ounces mascarpone cheese, room temperature
1 cup pineapple preserves
1 cup milk
3 large eggs
1/4 teaspoon ground ginger
3 to 4 tablespoons unsalted butter
1 cup diced peeled mango
1 1/2 cups maple syrup, warmed
1/2 cup toasted flaked sweetened coconut
1/3 cup toasted chopped macadamia nuts
Powdered sugar for dusting
Preparation
Cut bread into 8 one-inch thick slices then cut a pocket into each being careful not to cut through bread.
In a medium bowl beat mascarpone until smooth then stir in pineapple preserves, stuff mixture into bread pockets.
In a deep pie dish beat the milk, eggs and ginger.
Working in batches melt 1 tablespoon butter in large non-stick griddle or skillet, coat bread slices in egg mixture and grill bread on each side until golden. Keep warm on baking sheet in a 225°F oven. Repeat with remaining butter and bread.
To serve, place 2 pieces of bread onto each of 4 plates. Top with the mango then desired amount of maple syrup. Sprinkle each with coconut, macadamia nuts and last dust with powdered sugar.
