Raspberry Mascarpone Stuffed French Toast

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Yep. It’s as fancy as it sounds.

I first heard of mascarpone cheese while watching Giada.

You see, I’ve become a Food Network freak of sorts.

So anyway, Giada uses mascarpone cheese often. Often enough for me to remember it.

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Mascarpone is a very rich Italian cheese. It tastes like a cross between cream cheese and butter.
It’s subtle and creamy at first (buttah) and then you get that awesome, silky cream cheese flavor.
You on the mascarpone train yet?

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So I’m pretty much in love with this french toast.

French toast in itself is completely lovable,
but use a dense, pillowy bread and add in a sweet, creamy raspberry filling?

Love x 1,000,000.

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You see that, don’t you?

Definition of delicious.

And it’s very simple, really.

Mascarpone, Raspberries, Sugar.

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Simple.

Also, just a tip:
make sure you completely coat the bread with the egg mixture so the bread can really soak.

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That’s right.

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Try it for breakfast soon. Or breakfast for dinner (if you wanna be like us).
It’s a good idea.

Raspberry Mascarpone Stuffed French Toast
serves 4
adapted from Good Housekeeping’s Cook’s Secrets // August 2013
Ingredients
4 1 1/2-inch thick slices French (or challah) bread
2 tablespoons sugar
1 teaspoon vanilla
4 eggs
1/2 cup milk
1/2 cup half and half
1/4 cup mascarpone cheese, room temperature
1/4 cup raspberries
1/2 tablespoon of sugar

1. Cut a deep pocket into each slice of bread. For the filling, combine mascarpone cheese with raspberries and 1/2 tablespoon sugar. Divide filling evenly and fill pockets. Place in a 9 x 13 inch baking dish.
2. Combine eggs, milk, half and half, vanilla, and the rest of the sugar. Pour evenly over bread slices and refrigerate for at least two hours or overnight (up to 24 hours). Flip bread slices once or twice during the rest period.
3. After rest period is done, heat skillet over medium heat. Add some melted butter or nonstick cooking spray. Add slices of bread to the skillet (2 slices at a time if you’re talented) and let it cook for 2-3 minutes per side, making sure the egg mixture is completely cooked. Serve warm with powdered sugar, syrup, and berries.

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Eep! I get hungry just looking at it. Make some before I have to make it for you.

Happy Thursday!

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4 thoughts on “Raspberry Mascarpone Stuffed French Toast

  1. Pingback: Thrifty Thursday: Cream Cheese Stuffed French Toast | Eating My Feelings

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