Servings: 1 sandwich
1 ounce (about 1/8 cup) Wisconsin mascarpone cheese
1 ounce Wisconsin cream cheese
1/4 cup whole milk
1/2 teaspoon vanilla
2 tablespoons salted butter, divided
1 tablespoon brown sugar, packed
1 tablespoon banana liqueur or brandy
1/2 small banana, thickly sliced
2 slices brioche bread
Sea salt flakes
In bowl, beat Mascarpone and cream cheese together. Set aside.
Prepare French toast batter: In bowl, beat egg, milk and vanilla together and set aside in a bowl wide enough to hold sandwich for dipping.
In skillet over medium heat, melt 1 tablespoon butter. Add brown sugar to pan and stir until sugar dissolves. Add liqueur and bring to simmer. Once mixture begins to thicken, add banana, stirring constantly to evenly coat bananas. Cook 2-3 minutes, until bananas are well coated in sauce. Remove from heat and allow to cool slightly.
To prepare sandwich, spread Mascarpone mixture evenly onto each slice of bread*. Top 1 slice with banana mixture, sprinkle of sea salt and remaining bread slice.
Gently soak each side of sandwich in French toast batter up to 1 minute.
In skillet, melt remaining 1 tablespoon butter over medium heat. Place sandwich in skillet and grill 3-4 minutes per side. Remove from pan and allow to rest 2 minutes. Serve immediately.
*For a variation, add chocolate hazelnut spread to sandwich before adding cream cheese mixture.