Mascarpone Stuffed French Toast Recipe
Make Mascarpone Stuffed French Toast Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mascarpone filling
Egg custard & soaking mixture
Bread & assembly
Toppings (optional)
Method
Mascarpone filling
- 1
Make filling
In a medium bowl, combine mascarpone, softened cream cheese, powdered sugar, vanilla extract, and lemon zest. Whisk or beat with a hand mixer on low until smooth and homogenous, about 1–2 minutes. Scrape down sides and taste; adjust sweetness with up to 1 additional tablespoon powdered sugar if desired. Transfer filling to a piping bag or a zip-top bag with the corner snipped for easier assembly.
Bread preparation & assembly
- 2
Prepare bread
If slices are not already, cut the brioche or challah into 8 thick slices about 3/4–1 inch thick. Using a sharp knife, make a pocket or deep slit in the side of each slice without cutting all the way through (create a pouch). Alternatively, you can sandwich filling between two slices.
- 3
Stuff the bread
Pipe or spoon about 1 to 1 1/2 tablespoons of the mascarpone filling into each pocket (or spread the same amount between two slices). Press gently so filling is distributed but the bread remains closed. Chill assembled slices on a tray in the refrigerator for 10 minutes to help filling set slightly (optional but helps prevent leakage).
Egg custard & soaking
- 4
Make custard
In a shallow wide bowl or baking dish large enough to hold a slice, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and slightly frothy. Strain the mixture through a fine-mesh sieve if you want an extra-smooth custard.
- 5
Soak slices
Working with one or two slices at a time, lay a stuffed slice in the custard and let it soak about 20–30 seconds per side, pressing gently so custard soaks into the bread but not long enough to collapse the pocket. Flip and soak the other side. Transfer soaked slices to a wire rack for a minute to let excess drip off; this reduces filling leakage during cooking.
Cooking
- 6
Cook French toast
Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 teaspoon oil to the pan (oil raises smoke point). When butter foams, add 2–3 soaked slices without crowding. Cook until golden brown and set, about 3–4 minutes per side, gently pressing with a spatula to ensure even contact. Reduce heat to medium-low if browning too quickly. Add remaining butter as needed and cook remaining slices in batches.
- 7
Keep warm
If making multiple batches, keep finished slices on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.
Finish & serve
- 8
Plate
Arrange 1–2 stuffed slices per serving on plates. Dust with powdered sugar, scatter fresh berries and toasted almonds, and serve with warmed maple syrup on the side or lightly drizzled over the toast.
- 9
Storage
Leftover mascarpone filling can be refrigerated in an airtight container for up to 3 days. Cooked stuffed french toast is best eaten the same day; refrigerate leftovers up to 24 hours and reheat gently in a 325°F oven until warmed through.