Mascarpone Stuffed French Toast with Lemon & Thyme

French toast, or any sweet breakfast dishes really, don’t happen often in this place. But when they do, it’s sweet, unadulterated stickiness. No granule of sugar goes down in vain. Plates are licked and random surfaces are recklessly stickied.
This creamy, herbaceous, slightly acidic, and of course sweet start to the morning falls in the aforementioned category of breakfast foods.

The Ingredients:
* 8 Slices of Stale French Bread or Brioche
*  1 Container Mascarpone
*  Zest of 1 Lemon
*  1 Tablespoon Powdered Sugar, plus extra for dusting
* 2 Tablespoons Fresh Thyme, chopped and separated
*  ½ Cup Heavy Cream
*  4 Eggs
*  Butter, for frying

Mix together mascarpone with lemon zest, powdered sugar and 1 tablespoon of chopped thyme. Make 4 sandwiches, keeping the mascarpone mixture in the center of the slices of bread vs. letting it spread to the outsides. Combine the cream, eggs, vanilla, and 1 tablespoon of thyme. Dip your sandwiches in the egg mix, making sure to coat all sides. Cook in a non-stick pan on medium heat.
Be careful when halving, the mascarpone will be in a much more liquid state at this point. Top with powdered sugar to serve. No, you don’t NEED syrup with this one, but you also don’t NEED to eat Thin Mints by the sleeve. If you get where I’m going, make like Elf and smuggle a side of the good stuff to the table.