Mascarpone Stuffed French Toast

This simple recipe for Mascarpone Stuffed French Toast makes an easy and indulgent breakfast or brunch that's perfect for special occasions and holidays. Thick slices of bread are stuffed with creamy Italian mascarpone cheese, soaked in a rich custard, then griddled until buttery and crisp. The best part? It can be ready in 30 minutes!

Three pieces of French toast on a plate with fresh berries.

If you're looking for an easy yet special breakfast, this mascarpone stuffed French toast is it! 

Thick slices of bread are stuffed with a rich mascarpone filling that's been lightly sweetened with maple syrup and kissed with vanilla. It's then dipped in a creamy cinnamon custard, then griddled in salted butter until crisp and golden.

This mascarpone stuffed French toast recipe is ideal for a weekend breakfast or Sunday brunch, showers or special occasions like the holidays or Christmas morning! 

For more sweet breakfast treats, try my homemade cinnamon rolls, these crispy buttermilk waffles or this oatmeal Dutch baby pancake

Why this recipe works

  • Just a few simple ingredients and 30 minutes to make!
  • Creamy Italian mascarpone cheese makes it extra rich and delicious.
  • Thick sliced bread keeps the filling from spilling out.
  • Mix and match different toppings to make it your own!

Ingredient Notes

  • Mascarpone cheese - softened to room temperature. Creamy mascarpone cheese is a rich and soft Italian cheese is known for its smooth texture and slightly sweet, buttery flavor. You can use cream cheese as an alternative. 
  • Pure maple syrup - Don't substitute pancake syrup, which is artificially flavored corn syrup. Only use 100% pure maple syrup!
  • Vanilla extract - Adds a nice aroma and flavor to the filling and custard mixture. Try using homemade vanilla extract for best results! Or try almond extract or lemon extract as a substitute. 
  • Whole milk - You can also use half-and-half for extra-rich custard!  
  • Bread - The best bread to use is an enriched bread like brioche bread or challah bread, just make sure it's sliced one inch thick. You can also use Texas toast. I like to use the sliced brioche from Trader Joe's. Don't use thin sandwich bread slices because they won't hold the filling and can get mushy and soggy. It is helpful to use stale bread, but fresh bread will still work fine. 
  • Butter - I prefer to use salted butter for frying the French toast because it gives better flavor, but unsalted butter works too. 
  • Fresh Fruit - Optional, but really nice for serving. Fruits like berries, peaches, mangoes, kiwis, bananas, cherries, etc. will all be delicious. 

*Full ingredient list with quantities is in the recipe card at the bottom of this post.

Helpful Equipment

Fresh berries on a plate of mascarpone stuffed French toast.

Step by step instructions

  1. Make the filling. In a large bowl, use an electric mixer to beat together the softened mascarpone cheese, maple syrup, and vanilla extract until smooth. 
  2. Make the custard base. In a shallow bowl or pie plate, whisk together the eggs, milk, cinnamon and vanilla, then set aside.
  3. Spread about 2 tablespoons of the mascarpone mixture on a slice of bread, leaving roughly a ½-inch border around the edges. Top with another piece of bread and gently press to secure. Repeat with the remaining slices of bread and filling.
  4. Dip one stuffed piece of bread into the milk mixture, turning a few times to thoroughly coat, then repeat with another. Let them sit in the custard while you melt about a tablespoon of butter in a large skillet over medium-low heat.
  5. Transfer the custard-soaked bread to the hot pan (you should be able to fit two in the pan at once, if not, cook one at a time) and slowly cook until golden brown and crisp, about 3 to 4 minutes, then flip and cook for an additional 3-4 minutes on the other side. Be sure to keep the heat at a relatively low temperature to avoid burning.
  6. Melt more butter in the pan and repeat with the remaining pieces.
  7. Slice each piece of French toast in half on a diagonal, then place 3 halves on each plate. Top with berries and serve with maple syrup on the side.

Tips for Success

  • Use room-temperature mascarpone cheese. This will make it easier to blend and achieve a smooth, creamy filling.
  • Do not overstuff the bread. Spread the mascarpone filling evenly but leave a little space at the edges to prevent the filling from oozing out while cooking. Make sure to seal the edges too. 
  • Dip not soak. Dip the mascarpone stuffed French toast into the egg mixture, making sure both sides are well-coated-- but don't soak them for too long or they will become soggy and break apart.
  • Preheat your pan. Make sure your cooking surface (griddle or skillet) is properly preheated. Cooking on low to medium heat should allow for even browning without burning the outside before the inside is cooked.
  • Keep them warm. Place the stuffed French toast in the oven to keep them warm while cooking the rest. Cooked French toast can be held in a 250-degree oven for up to 1 hour before serving. 
  • Other topping ideas. Aside from fruits, you can top your mascarpone stuffed French toast with other goodies like like whipped cream, vanilla ice cream, crushed nuts, sprinkles, chocolate chips, or dried fruits, and drizzle with different sauces like raspberry or caramel. 
Maple syrup being drizzled on a plate of stuffed French toast.

Serving Suggestions

I love to top my stuffed French toast with fresh strawberries, raspberries, blackberries, blueberries, peaches or any other fresh fruit that's in season. Then a little drizzle of maple syrup is all it needs! Dust your French toast with a little powdered sugar, then garnish with a sprig of fresh mint and a dollop of whipped cream to make it extra special. 

This mascarpone stuffed French toast makes the best breakfast or brunch treat for special occasions like birthdays and holidays! Whether it's Mother’s Day, Valentine’s Day, Thanksgiving, Christmas or New Year's Day, this French toast is sure to make everyone smile. 

Try serving it with a side of brown sugar candied bacon and a pitcher of Cold Brew Coffee and orange juice for a simple yet delicious spread. To add savory component to the meal, try whipping up some soft scrambled eggs with ricotta or a smoked salmon puff pastry tart

FAQ

How to store leftovers?

You can place leftovers in an airtight container or wrapped in foil or plastic wrap for up to three days. Take note though that the texture of the bread and filling will not be quite the same. This recipe is best served fresh. 

Can I make this ahead of time? 

This recipe is easy enough to make in the mornings without too much time needed. However, you can make the filling, sandwich it between the bread slices and mix up the custard up to 24 hours in advance. Keep them covered and refrigerated until ready to use.

Mascarpone oozing out of French toast pieces.
Three triangles of French toast on a plate with maple syrup and berries.
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Mascarpone Stuffed French Toast

This easy recipe for Mascarpone Stuffed French Toast is a rich and decadent breakfast that's perfect for the holidays! Thick slices of bread are stuffed with rich Italian mascarpone cheese, soaked in a rich custard and then griddled until buttery and crisp. Serve with maple syrup and fresh berries for a very special breakfast or brunch.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 pieces
Calories: 169kcal

Ingredients

  • 1 8-oz container mascarpone cheese softened to room temperature
  • ¼ cup pure maple syrup plus more for serving
  • 2 teaspoons vanilla extract divided
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 12 pieces thick sliced brioche challah or Texas toast
  • 3 tablespoons salted butter plus more as needed
  • maple syrup and fresh fruit for serving

Instructions

Make the filling:

  1. Use an electric mixer to beat together the softened mascarpone cheese, maple syrup and vanilla extract until smooth.
  2. In a large bowl, whisk together the eggs, half and half, cinnamon and vanilla, then set aside.
  3. Spread about 2 tablespoons of filling on a slice of bread, leaving roughly a ½ inch border around the edges. Top with another piece of bread and gently press to secure. Repeat with the remaining bread and filling.
  4. Dip one sandwiched piece of bread into the custard, turning a few times to thoroughly coat, then repeat with another. Let them sit in the custard while you melt 1 tablespoon butter in a large skillet over medium-low heat.
  5. Transfer the custard soaked bread to the hot pan (you should be able to fit two in the pan at once, if not, cook one at a time) and slowly cook until golden brown and crisp, about 3-4 minutes, then flip and cook for an additional 3-4 minutes on the other side. Be sure to keep the heat at a relatively low temperature to avoid burning.
  6. Melt more butter in the pan and repeat with the remaining pieces.
  7. Slice each piece of french toast in half on a diagonal, then place 3 halves on each plate. Top with berries and serve with maple syrup on the side

Notes

  • Use room-temperature mascarpone cheese. This will make it easier to blend and achieve a smooth, creamy filling.
  • Do not overstuff the bread. Spread the mascarpone filling evenly but leave a little space at the edges to prevent the filling from oozing out while cooking. Make sure to seal the edges too. 
  • Dip not soak. Dip the mascarpone stuffed French toast into the egg mixture, making sure both sides are well-coated-- but don't soak them for too long or they will become soggy and break apart.
  • Preheat your pan. Make sure your cooking surface (griddle or skillet) is properly preheated. Cooking on low to medium heat should allow for even browning without burning the outside before the inside is cooked.
  • Keep them warm. Place the stuffed French toast in the oven to keep them warm while cooking the rest. Cooked French toast can be held in a 250-degree oven for up to 1 hour before serving. 
  • Other topping ideas. Aside from fruits, you can top your mascarpone stuffed French toast with other goodies like like whipped cream, vanilla ice cream, crushed nuts, sprinkles, chocolate chips, or dried fruits, and drizzle with different sauces like raspberry or caramel. 

Nutrition

Calories: 169kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 113mg | Potassium: 138mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 420IU | Vitamin C: 0.01mg | Calcium: 88mg | Iron: 1mg

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4 Comments

  1. 5 stars
    YUM!!!
    Will have to make these on New Year's Day! It's latkes, bagels, and lox on Christmas morning for us.
    I've been trying to find Finlandia's cheeses at our local Shoprite and haven't found them yet... They have the butter... as a matter of fact, I had 5 bricks of the Finlandia butter in my cart yesterday and the lovely woman behind me at checkout (who was kind enough to let me go ahead of her) was checking out the few items I had and mentioned how wonderful Finlandia's butter is! I wasn't expecting that... she said she wanted to come to my house for the holidays... hehehe!
    I'll ask at the courtesy desk next time about where I can find the cheeses from Finlandia. I really wanted to make my tiramisu with that... next year, I guess.
    Merry Christmas, my friend!

  2. 5 stars
    There is no way that I am even close to being ready for the holidays. But I'll tell you what. . .if you serve this amazing french toast, I guarantee that no one will notice that the mistletoe isn't hung or the presents aren't wrapped to perfection. What a divine way to kick off the festivities.

    1. It's so true!! Food always comes first in my book. The holidays are great, but I can't tell you how glad I am that they're over. Happy New Year to you my friend! 🙂