Mascarpone Stuffed French Toast

Three triangles of French toast on a plate with maple syrup and berries.

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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!

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 6 pieces

Calories: 169kcal

Author: Nicole Gaffney

Ingredients

For the Filling

8 oz mascarpone cheese (one container) softened to room temperature
¼ cup pure maple syrup plus more for serving
1 teaspoon vanilla extract

For the French Toast

4 large eggs
1 cup whole milk or half and half
1 teaspoon cinnamon
1 teaspoon vanilla extract
12 pieces thick sliced brioche challah or Texas toast
3 tablespoons salted butter plus more as needed
butter, 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, milk or half and half, cinnamon and vanilla, then set aside.

Make the French Toast

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 of 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

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 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.
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.
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.
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.

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