Ultimate Stuffed French Toast

I love breakfast, but I rarely have time to eat it at the beginning of the day.  Most of the time, my idea of breakfast runs along the savory line--eggs any way you can fix them, bacon, grits, hashbrowns, toast, etc. On more rare occasions, I have an urge for the sweeter side of breakfastdom with pancakes, french toast, fruity baked goods, fruit itself, etc.
I have probably made french toast once in the last 20 years, but today I woke up and got inspired to make it, and then I thought, "why stop at plain old french toast? Why not enhance it?"  So I started thinking about what would make it special, and here is what I came up with:

                                                     My Ultimate Stuffed French Toast



Mascarpone, Strawberry/Lime Stuffed French Toast with Pecan Syrup

Ingredients:

2 slices Egg Bread, sliced 2” thick

¼ cup mascarpone cheese

¼ cup ricotta cheese

¼ cup honey

¼ cup fresh strawberries, chopped

½ fresh lime with zest

1 large egg

½ cup of whole milk or ¼ cup skim milk and ¼ cup heavy cream

2 pinches of Freshly grated nutmeg

Butter for cooking

Pecan Syrup (or other syrup, but pecan has a hint of nuttiness that goes well with the fruit aspects)

Confectioner's sugar for sprinkling on top

Additional slices of lime and sliced whole strawberries for garnish

Preparation:

Mix together in a small bowl the mascarpone, ricotta, honey, fresh chopped strawberries, juice and zest of ½ lime, and a pinch of nutmeg

In a separate shallow dish, beat 1 egg, the milk/cream and a pinch or two of nutmeg until blended

Melt butter in a sauté pan on the stovetop on medium heat

Slice a pocket into the bread slices (from the side) and stuff the mascarpone mixture into the pocket and press shut (approx. 1/2 the mixture into each slice)

Dip one slice into the egg mixture on all sides to coat well, and transfer to the heated sauté pan.  If there is room, you can add the other, but make sure there is plenty of room to flip each.

Cook until the side is mottled golden brown, then flip and cook the other side the same

Transfer to plate, add a small amount of syrup, sprinkle a bit of confectioner's sugar, garnish with strawberry and lime slices if desired, and serve.