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3 eggs

¾ cup half and half

1 teaspoon vanilla extract

1/8 teaspoon salt

3 blood oranges, supremed*

1/8 cup pistachios, toasted, cooled and chopped

zest of 1 orange

12 ounces mascarpone cheese

butter for frying

1 loaf ACE® Cranberry Focaccia, thawed

Cut cranberry focaccia into ½" thick slices.

In a medium bowl, beat eggs, half and half, vanilla extract and salt.

Dip bread into egg mixture, allowing the bread to soak for 30 seconds per

side. Add pat of butter to warmed frying pan and cook each slice over

medium heat until golden brown on each side.

Place 2 slices of French toast onto a plate. Spread 1 ounce mascarpone

cheese onto each slice of French toast. Top each slice with 3-4 slices of

blood orange. Sprinkle toasted pistachios and orange zest on top. Serve

with grilled back bacon and maple syrup.

*Remove membrane of orange to serve

in slices.

INGREDIENTS PREP STEPS SERVINGS: 6 | SERVING SIZE: 2 SLICES

WANT TO TRY IT? ASK YOUR REP ABOUT THE ACE® CRANBERRY FOCACCIA (42512)

CHEF’S TIP70% of consumers wish restaurants served breakfast flavors throughout

the day. Keep a sweet breakfast favorite on your dessert menu

for all-day appeal.

National Restaurant Association Annual Forecast, 2016

ACE® Cranberry Focaccia is dipped in an orange and vanilla egg and cream mixture, griddle-fried until golden brown, topped with mascarpone cheese, blood orange supremes and toasted pistachios. Serve as a breakfast, brunch or dessert item!

CRANBERRY FOCACCIA FRENCH TOAST TARTINE