Stuffed Cinnamon-Raisin French Toast

This is a fancy breakfast, perfect for a holiday, that is really a cinch to make. To save time, I used a store-bought loaf of cinnamon-raisin bread, but sometime I'd like to try to make my own.

Ingredients:

• 1 loaf of cinnamon-raisin bread, thickly sliced
• 3 eggs, beaten
• 1 cup of skim milk
• 4 oz. mascarpone

Directions:

Mix the eggs and milk in a shallow bowl. Heat a griddle over medium heat. Melt 1 Tbsp. butter on the griddle. Dip the slices of bread into the egg and milk mixture, allowing the excess to drip off. Cook on the griddle for about 2 minutes per side, until golden brown. Set aside to cool slightly, and cook the rest. When all of the french toast has been prepared and has cooled slightly, spread half the slices with the mascarpone. Cover each with a second slice, like a sandwich. Cut in half and serve with maple syrup.