Rusconi's stuffed french toast

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By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver
By Christina O'Haver By Christina O'Haver

PHOENIX -- Rusconi's American Kitchen Owner and Chef Michael Rusconi shares his popular stuffed french toast recipe.

1. Spread Italian Mascarpone cheese, scented with Meyer lemon, on two slices of Brioche French-style egg bread

2. Cut up strawberries and place on one slice of bread. Sandwich pieces of bread together.

3. Soak bread in a mixture of half-and-half, eggs, sugar and cinnamon

4. Cook in hot pan

5. Place toast on plate and pour strawberry sauce on top. The sauce contains sugar, water, vanilla and strawberries.

6. Drizzle lavender-infused agave nectar over toast and serve

Rusconi's American Kitchen
10637 N. Tatum Blvd., Ste. 101B
Northwest corner of Tatum and Shea boulevards
480-483-0009