An indulgent, rich stuffed French toast made with soft, buttery brioche, tart raspberries, and creamy mascarpone.
Add the raspberries, granulated sugar, and lemon juice together in a small bowl. Stir to combine and set aside.
In another small bowl, whisk together the mascarpone cheese, butter, powdered sugar, and vanilla extract until smooth. Set aside.
Preheat the griddle or pan to medium high heat.
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.
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.
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.
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.