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.
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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:
- Use an electric mixer to beat together the softened mascarpone cheese, maple syrup and vanilla extract until smooth.
- In a large bowl, whisk together the eggs, half and half, cinnamon and vanilla, then set aside.
- 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.
- 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.
- 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.
- Melt more butter in the pan and repeat with the remaining pieces.
- 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
Video
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