During the week, Derrick and I intermittently fast and skip breakfast, opting for tea, plain coffee, or water to get us through to lunchtime. But on the weekends, we love to start the day off cooking breakfast together in our pajamas before getting ready for the day.
This raspberry, mascarpone stuffed French toast is one of Derrick and I’s favorite, indulgent breakfasts. Made with soft, buttery brioche, tart raspberries, and creamy mascarpone, it’s absolutely delicious and a great dish to serve your loved ones with a side of coffee and fresh fruit. It makes the perfect addition to your Sunday brunch menu, or as a birthday treat. I only make it a few times a year on special occasions, but wish I could eat it every morning!
Tip: If you don’t love the taste of raspberry, you can always substitute them with fresh or frozen strawberries! I’ve made this twist a couple of times and it’s always hit.
Print Recipe
Raspberry Mascarpone Stuffed French Toast
An indulgent, rich stuffed French toast made with soft, buttery brioche, tart raspberries, and creamy mascarpone.
Ingredients
For the Raspberry Sauce
- 6 ounces frozen raspberries, thawed
- 1 tsp granulated sugar
- 1 tsp fresh lemon juice
For the Mascarpone Filling
- 4 ounces mascarpone cheese, room temperature
- 2 tbsp butter, room temperature
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the French Toast
- 6 pieces slightly stale Challah or brioche bread, sliced about 3/4 inch thick
- 3 eggs, beaten
- 3/4 cup whole milk OR half and half
- 1 tsp granulated sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Butter for the griddle or pan
- Powdered sugar for sprinkling
Instructions
To Make the Raspberry Sauce
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Add the raspberries, granulated sugar, and lemon juice together in a small bowl. Stir to combine and set aside.
To Make the Mascarpone Filling
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In another small bowl, whisk together the mascarpone cheese, butter, powdered sugar, and vanilla extract until smooth. Set aside.
To Make the French Toast
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Preheat the griddle or pan to medium high heat.
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Whisk together the eggs, milk, granulated sugar, vanilla extract, and a pinch of salt in a shallow dish or bowl. Place one piece of bread in the egg mixture and soak for 30-40 seconds. Repeat on other side. Gently tap off excess liquid before adding bread to the buttered griddle or pan.
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Cook the bread for 3 to 4 minutes per side. Repeat with remaining bread. Depending on your stove, you may want to lower the heat slightly after the first slice to prevent burning. Tip: you can keep the French toast warm in a low temperature oven while the other pieces cook, if desired.
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Cut each piece of French toast in half to make 12 pieces. Set 6 pieces aside. Evenly divide mascarpone mixture and raspberry sauce over the 6 French toast halves. Top each piece with the remaining halves and sprinkle with powdered sugar, if desired. Serve warm.
Recipe Notes
Make sure your Mascarpone and butter are at room temperature before combining or you'll end up with a curdled mixture. If that happens, simply reheat the mascarpone mixture in a heatproof bowl over barely simmering water. Make sure the bowl does not touch the water. Whisk until the ingredients come back together again, and cool completely.
Stale bread holds up better than fresh bread in the pan, but fresh works just fine. If you are going to use fresh bread, slice it up and leave it out on the counter for a few hours. Or, you can lightly toast it if you are tight on time.
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