To make dulce de leche, place can of condensed milk in deep pot and cover with water; bring to a boil. Lower heat and simmer 90 minutes. Turn burner off and let can sit in the water until cool. Dry can and open. It will be caramel-colored (and hard to resist eating).
Mix Mascarpone with vanilla and stir to incorporate air and lighten cheese.
Heat skillet or sauté pan over medium heat. Butter bread slices on one side; place in pan, butter-side down, and grill until golden brown and crisp. Remove and spread unbuttered sides of 4 slices with 1 tablespoon raspberry preserves, 2 tablespoons Mascarpone, and 1 tablespoon dulce de leche, in that order. Top with another toasted piece of bread, browned-side up, and more dulce de leche. Garnish with whipped cream and fresh raspberries, if desired.
*Prepared, bottled dulce de leche may be substituted.
- 1 14-ounce can sweetened, condensed milk*
- 8 ounces Wisconsin Mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons butter, at room temperature
- 8 slices unfrosted cinnamon raisin bread
- 4 tablespoons raspberry preserves
- Whipped cream for garnish, optional
- Fresh red raspberries for garnish, optional