Description
A delightful brunch dish featuring mascarpone cheese and a hint of lemon, rolled in brioche bread and cooked to perfection.
Ingredients
Scale
- 8 ounces mascarpone cheese
- 2–3 tablespoons non-alcohol limoncello alternative (or 1 tablespoon lemon extract mixed with 2 tablespoons simple syrup)
- 2–4 tablespoons powdered sugar
- Zest from half a lemon
- 8–10 slices thick-sliced brioche or challah bread
- 2 large eggs
- 1/2 cup whole milk or half-and-half
- 1 teaspoon vanilla extract
- Pinch of salt
- Unsalted butter for cooking
Instructions
- In a medium bowl, gently combine mascarpone cheese with non-alcohol limoncello alternative, then add powdered sugar and lemon zest. Mix until smooth and creamy.
- Trim off the crusts from each slice of bread and flatten each slice with a rolling pin until about half its original thickness.
- Spread a tablespoon or two of the mascarpone filling over one side of each flattened bread slice, leaving a small border around the edges. Roll up each slice tightly, sealing the seam.
- In a shallow dish, whisk together eggs, milk or half-and-half, vanilla extract, and a pinch of salt until well combined.
- Dip each stuffed roll-up into the egg batter, turning quickly to coat all sides without soaking.
- Heat a large non-stick skillet over medium heat and add butter. Place the roll-ups seam-side down in the pan and cook for 2-3 minutes per side until golden brown.
- Transfer the cooked roll-ups to a plate and dust with powdered sugar and lemon zest before serving.
Notes
- For added flavor, serve with fresh berries or a drizzle of honey.
- Adjust the sweetness by varying the amount of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg