Mascarpone Stuffed French Toast Recipe

Make filling

In a medium bowl, combine mascarpone, powdered sugar, lemon zest, and vanilla. Stir with a spatula until smooth and spreadable. Taste and adjust sweetness if desired. Transfer to a pastry bag or a zip-top bag with the corner snipped (about 1/2-inch).

Prepare strawberries

If using strawberries: hull and slice into 1/4-inch slices. Toss with 1 teaspoon powdered sugar (optional) and set aside.

Prepare blueberries

If using blueberries: rinse and pat dry. If you prefer a warmed compote, place blueberries in a small saucepan with 1 tablespoon water and 1 teaspoon sugar; cook over medium heat 3–4 minutes until slightly jammy, then cool slightly.

Prepare bananas

If using bananas: peel and slice into 1/4-inch rounds. To lightly caramelize, heat 1 tablespoon butter in a skillet over medium-high, add banana slices and cook 30–45 seconds per side until golden; remove and set aside.

Create pockets

Lay 4 slices of bread flat. Using a bread knife, slice a pocket into each slice by cutting a shallow slit about 3/4 of the way through the slice (or remove a small rectangle from the center, leaving a 1/2-inch border).

Fill

Pipe or spoon about 2 tablespoons of the mascarpone filling into each pocket. Nestle about 1/4 cup of your chosen fruit (or about 6–8 banana slices) into the mascarpone. Top with the remaining 4 slices of bread to form 4 sandwiches, pressing edges gently to seal.

Make custard

In a shallow bowl wide enough to fit a sandwich, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until well combined and slightly frothy.

Soak sandwiches

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter. Working one sandwich at a time, dip each sandwich into the custard for about 20–25 seconds per side, allowing the custard to soak into the bread but not fall apart (use longer if bread is very thick/stale). Let excess drip off.

Cook

Place soaked sandwich in the skillet and cook 3–4 minutes per side, adjusting heat as needed so the exterior turns golden brown without burning and the filling heats through. Add more butter to the pan as needed and cook remaining sandwiches in batches. Total cooking time per sandwich should be about 6–8 minutes.

Transfer cooked stuffed French toast to a warm plate or baking sheet in a low oven to keep warm. Dust lightly with powdered sugar, top with additional fresh fruit if desired, add a drizzle of maple syrup, and garnish with mint leaves. Serve immediately.