Red Currant Bakery

Poppyseed Mascarpone Filling
In a microwave safe bowl, add in the mascarpone.
Microwave in two 5 second intervals until soft, similar to the texture of sour cream.
Grind the poppyseeds until the texture of wet sand, they should clump together.
Add the 25 grams of sugar, 1 teaspoon of vanilla, and the ground poppyseeds, into the bowl with the mascarpone and stir to combine.
Assemble
Slice 4 1" thick slices of the challah french toast – keep in 2 sets with "matching slices".
Spread 1/4 of the mascarpone filling onto one side of each of the slices. They should be the sides that face each other in the matching pairs.
Sandwich the matching slices together so that you now have two stuffed sandwiches.
In a large shallow dish or bowl, whisk together 1 egg with two tablespoons of milk.
Place the sandwiches into the egg and milk mixture.
While they soak up the egg, heat up a cast iron pan or other large skillet with 2 teaspoons of butter, over low heat.
Flip the stuffed sandwiches over so that the other side can absorb the remaining egg.
Cook
Once the egg mixture has been fully soaked up and the butter is fully melted, use a spatula to transfer the soaked sandwiches onto the hot pan.
Allow the stuffed sandwiches to cook until the bread is golden brown.
Carefully flip them to cook the other side until golden brown as well.
Once finished cooking, serve the french toast on warm plates and top with vanille soße or melted vanilla ice cream and a dusting of powdered sugar or a powdered sugar and a ground poppyseed combo.