French toast is always a good idea and this Mascarpone Stuffed French Toast is a crowd favorite. Even without the crowd, it’s something that I make to treat myself every now and then. Years ago while living in UpState NY, I would frequent this charming bed and breakfast in Buffalo NY. The hosts were amazing and I was always overjoyed to find this recipe on their breakfast menu. It was actually one of the reasons why I would book my weekend stay. The french toast was always fluffy and the mascarpone filling added the perfect tangy balance to macerated wild berries. It was delightful and if you’re a french toast lover like me, I think you will LOVE everything about this recipe. It’s perfect for brunch, Easter breakfast, and anywhere in between.
How to make Mascarpone Stuffed French Toast
Mix the mascarpone, lemon zest, and vanilla extract in a bowl then set it aside. If you’re making a smaller serving size you can adjust the amount of mascarpone that you use.
The Macerated berries
Wash the fresh fruit and if you’re using strawberries, remove the tops. Over medium heat, place the fruit in a small saucepan, add the sugar, and lemon juice. Bring everything to a boil then reduce the heat to a low simmer as the liquid starts to release and thicken. Simmer for 8 minutes then remove from the heat.
The french toast
Slice the challah into 1 and 1/2 inch slices. Then carefully cut a slit down the flat side of the bread (as pictured) and spoon a generous amount of the mascarpone into the opening. Do this for all of the slices.
In a large bowl or pie dish whisk the eggs, vanilla extract, heavy cream, brown sugar, cinnamon, nutmeg, and salt together until the custard is smooth and creamy.
Melt the olive oil and butter in the skillet or pan on medium-high heat. As it’s melting, dunk the sliced bread into the custard and coat on both sides then place it into the hot pan. Let the bread cook on each side for 3-5 minutes until it is golden brown. Adjust your heat settings as needed if the french toast is cooking too fast. Keep some butter and oil nearby in case you need more to coat the pan. Once finished cooked, butter your french toast and serve with macerated berries.