Four Cheese Fresh And Fruity French Toast Recipe

Prep the bread

Use two giant thick slices of brioche or challah (about 1 to 1 1/2 inches thick). If slices have a very crusty edge, trim slightly so they sit flat. Using a sharp knife, cut a deep horizontal pocket in each slice without cutting all the way through, creating a cavity to hold the cheese filling.

Make the four-cheese filling

In a small bowl, combine 3 oz of the four-cheese blend (approximately equal parts mascarpone and ricotta, with small amounts of shredded fontina and grated parmesan). Add 1/2 tsp lemon zest (optional) and a pinch of salt. Fold gently until smooth but still slightly textured. Taste and adjust salt if needed.

Assemble the stuffed slices

Spoon half of the cheese mixture into the cavity of each bread slice, spreading it evenly but leaving a margin so filling won't ooze out excessively when cooked. Press bread gently to close.

Make the custard

In a shallow bowl or pie plate, whisk together 3 eggs, 3 tbs whole milk, 2 tbs heavy cream, 1 tsp granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, and a pinch of salt until homogeneous and slightly frothy.

Soak the stuffed bread

Place a stuffed bread slice in the custard and let it soak for 20–30 seconds per side, pressing lightly so custard penetrates the interior pocket. Do not oversoak or the bread will fall apart; you want the bread moist but still holding shape. Repeat with the second slice.

Cook the French toast

Heat a heavy skillet or nonstick pan over medium heat. Add 2 tsp unsalted butter and swirl to coat. When butter foams and begins to lightly brown (not burn), add the soaked, stuffed slices. Cook undisturbed 3–4 minutes per side, or until deep golden brown and cheese inside is warmed and slightly melty. If the exterior browns before the cheese is warm, reduce heat to medium-low and cover for 30–60 seconds to allow interior to heat through.

Keep warm

Transfer cooked French toast to a warm plate or oven set to 200°F (95°C) while you prepare icing and fruit so everything is served warm.

While the French toast cooks, make the vanilla icing: in a small bowl, whisk 3/4 cup powdered sugar with 2 tablespoons milk (or cream), 1/2 tsp vanilla extract, and a pinch of salt until smooth and pourable. If too thick, add milk 1/4 tsp at a time; if too thin, add powdered sugar 1 tsp at a time. Transfer to a small squeeze container or spoon for drizzling.

If berries are exceptionally tart or you want a glossier finish, toss 1/2 cup sliced strawberries and 1/2 cup blueberries with 1 tsp lemon juice and 1/2 tsp granulated sugar; let sit 5–10 minutes to macerate. Otherwise, simply rinse, drain, and pat dry the berries.

Arrange the berries over and beside the two stuffed French toast slices when plating.

Place the two cooked stuffed French toast slices on the serving plate. Drizzle the vanilla icing over the top in a generous zigzag. Spoon the fresh strawberries and blueberries over and around the toast. Lightly dust powdered sugar over everything using a fine sieve. Serve immediately while warm.