Mascarpone Stuffed French Toast
March 16th
2008
Good morning, Blake Makers. I just finished the most delicious breakfast of Mascarpone stuffed French toast. It made this Sunday special if for no other reason than to sit at the table and swoon. Before I get to the flourish of describing this yummy breakfast, feast on the picture below.
Remember, we eat with our eyes as much as with our bellies.
For The French Toast:
- 8 slices (1/2 inch thick) of good bread (we used a small Country French round from Whole Foods)
- 3 eggs
- 1 cup milk
- 1/4 tsp. salt
For The Mascarpone Filling:
- 1 8oz. tub Mascarpone cheese
- 3 to 4 tblsp. dark brown sugar
- 1 tsp. (good, Bourbon) vanilla
- dash of cinnamon
For The Berry Sauce:
- 1 1/2 cups fresh berries (we used blackberries and strawberries)
- 1 tblsp. lemon juice
- Sugar (optional)
Preheat the oven to 350.
Blend the Mascarpone with the brown sugar, vanilla and cinnamon. It will turn an amazing buff color, and will smell amazing, too. We would have had more to work with at meal time, but I made it last night (to make things easy this morning) and we couldn’t keep our little fingers out of it.
Slice the bread. Next, make little Mascarpone sandwiches by spreading a generous amount of the filling between slices. Beat the eggs, milk and salt together (I do this in a baking dish). Place the sandwiches in the egg mixture, and press down lightly so the spongy bread can drink in the yellow bliss.
Turn the sandwiches over, and repeat.
Heat some butter (enough to cover the bottom) in a skillet over medium-high heat. When the butter starts talking to you (bubbling, sputtering), place the sopping sandwiches in the skillet.
Cook for about 2 minutes on either side until golden brown. Add the French toast to a fresh, buttered baking dish. Pop them in the oven for about 5 minutes (until they cook through).
While the toast is in the oven, toss some berries with a little lemon juice in a blender. I used about a cup of fresh strawberries, and about half a cup of fresh blackberries. After the blitz, I pass the sauce through a sieve to remove the pesky little seeds, and to make the sauce silky-smooth.
The oven timer dings. I take the toast out. One French toast sandwich on a plate (I heat the plates in the microwave for 2 minutes). Drizzle over a little berry sauce, and garnish with some whole, fresh berries. Devour.
Where’s the butter? Where’s the syrup?
Believe me, you won’t miss it. The Mascarpone cheese is rich and creamy (there’s your butter), and the berry sauce is sweet but also a little tart. Maple syrup would have made this dish too sweet. It was perfect.
Are there any leftovers? If so, I’ll be right over with my plate and fork.
Posted by Erin on March 16th, 2008 at 10:33 amthis sounds fabulous!
Posted by alison on March 16th, 2008 at 11:48 amI don’t really like French Toast, but I would definitely eat this!!
Good work,B!!
Posted by Jessica on March 16th, 2008 at 12:36 pmThis looks great! I love Mascarpone, and it would be so tasty this way!
Check out my blog, I reviewed the great Sucre chocolates
Posted by Erin #2 on March 16th, 2008 at 2:37 pmOh how delicious and beautifully drizzled! We wrote about our Sunday breakfast too! Great minds think alike!
Posted by White On Rice Couple on March 16th, 2008 at 3:26 pmHoly Yum!
Posted by laurie on March 16th, 2008 at 4:03 pmThat looks so ood.I have’nt had french toast in years, I’m off on Monday I think I will try this…..Also I just realized I’m “Jennifer inTexas and Austin”…I visit your site from work and home and forgot the name that I used.
Posted by Jennifer in Texas on March 16th, 2008 at 5:00 pmNothing like strawberries and mascarpone! Going Strawberry picking
Posted by Kim on March 17th, 2008 at 7:45 amthis week as the season just opened in Charleston.
Great recipe-
mmm…my eyes thank you for the wonderful breakfast!!! Much better than the yogurt my belly got!!!
Posted by Suzy Q-zy on March 17th, 2008 at 9:19 amI love, love, love marscapone with figs. I think I’d sub the berries for fresh figs and maybe some fig jam. Yum. With a slice of prosciutto for a salty balance.
Posted by Geggie on March 17th, 2008 at 1:56 pmWow! That French Toast looks so amazing!
I just found your blog today, and it looks like I have a bit of reading to do, everything looks incredible!
Posted by patsyk on March 17th, 2008 at 2:47 pmThis blog is the hottest blog I have ever seen. I think we need to be best friends. You think about it while I scarf down this french toast…
Posted by Olivia on March 17th, 2008 at 3:00 pmi’m freaking out, that looks so good!
Posted by kate on March 17th, 2008 at 6:21 pmmmmmm… i love stuffed french toast
this looks so good!
Posted by Jaime on March 17th, 2008 at 7:27 pmNow THAT looks good! And I just picked up some strawberries from the farmers market too!!
Posted by Nicole on March 18th, 2008 at 4:22 pmYeah!
Ok, y’all. These were good the day of, but I loved them a couple of days later. The bread got even softer, and I still had some berry sauce. Yum-tastic!
Posted by Blake on March 18th, 2008 at 6:41 pmBlake, that looks AMAZING! I’ll have to see if I can hunt down some mascarpone at a fancy foods shop.
Posted by Judith on March 19th, 2008 at 11:41 pmThis sounds wonderful! I like the idea of prosciutto, or bacon with it to balance salty with sweet. Could you fill the sandwiches and refrigerate the night before, then proceed with the rest of the recipe the morning of?
Posted by Bryce on March 25th, 2008 at 3:59 pm[...] View, Almond Poppy-Seed Muffins from Big City, Little Kitchen, Pancakes for One from BitterSweet, Mascarpone Stuffed French Toast from Blake Makes, Toffee Apple and Cider Cake from Book The Cook, Baked Apple Dumplings from Cafe [...]
Posted by Columbus Foodie » Blog Archive » March 2008 Roundup on May 23rd, 2008 at 12:09 pmI loved this recipe, as did my overnight guests! They woke up to a wonderful breakfast before going on their way. Wow! I had never had Marscapone cheese and had no idea what I was missing!!
Posted by bakingblonde on June 1st, 2008 at 12:28 pm