Created by:

Michael Touna — Old Greenwich, CT

If you’re not a morning person, The Amelia is sure to change that. This sweet and salty French toast-inspired sandwich features Wisconsin mascarpone and brie exchanging pleasantries with prosciutto and pistachios. And with the addition of fresh blueberries and raspberries, a rich and unique mix of flavors is created.


For berry compote: Mix cherries, blueberries, raspberries, 2 tablespoons sugar, lemon juice and water in pan. Simmer about 15 minutes over medium-low heat. Set aside to cool.

For French toast: Beat eggs, milk, remaining 2 tablespoons sugar and vanilla extract in shallow bowl. Cut pretzel bread into 4-inch-long pieces. Split the pieces for sandwiches. Then thinly slice off the tops and bottoms of bread to expose white of bread so it can absorb the batter better. Dip the bread pieces into the egg mixture, allowing each side to soak 1 minute. Melt butter in skillet over medium-low heat. Grill each side 2-3 minutes to brown. Avoid overcooking bread.

For cheese spread: Vigorously mix mascarpone, brie and pistachios with fork until well blended. Spread on inside of French toast slice, and allow bread to cool to room temperature. Drain any excess water and spread some of the fruit compote on top of the cheeses. Top with prosciutto slices and another slice of French toast. Sprinkle powdered sugar over.


  • 1/8 cup sour cherries
  • 1/8 cup blueberries
  • 1/8 cup raspberries
  • 4 tablespoons sugar, divided
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 pretzel baguette
  • Butter for cooking
  • 3 tablespoons Wisconsin Mascarpone cheese
  • 1 tablespoon Wisconsin Brie cheese
  • 1 tablespoon pistachios, crushed
  • 2 ounces sliced prosciutto
  • Powdered sugar for garnish
Top jquery.magnific-popup.min.js