Special equipment: a kitchen torch
For the strawberries: Combine the strawberries with the grade B maple syrup and 1/4 cup warm water in a bowl. Let soak at least 1 hour or up to overnight.
For the French toast: Beat together the eggs, milk and cinnamon in a shallow bowl. Add the orange zest and orange liqueur if using. Whisk until well blended.
Dip each slice of bread in the egg mixture, allowing the bread to soak up some of the mixture. Melt some butter (or use vegetable oil) in a large skillet over medium-high heat. Add as many slices of bread to the skillet as will fit at one time and fry until brown on both sides, flipping the bread when necessary. Repeat with the remaining bread.
To assemble: Spread the chocolate-hazelnut spread on half the pieces of French toast. Spread the marscapone on the others. Add the strawberries to the chocolate-hazelnut pieces and top with the marscapone pieces to make sandwiches. Sprinkle with the sugar and crystalize the tops with a kitchen torch. Serve with maple syrup.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Frencheeze, New Orleans, LA