After a long, wonderful afternoon outside in the garden, my husband and I just lazily sat and watched college basketball all night.  Well, actually my husband watched hoop games, while I read blogs and cookbooks!  And because I had just bought a large package of perfectly ripe, red raspberries, I decided to break away from the sofa and make something special for breakfast.  We really enjoy a good stuffed, baked french toast and that’s where my mind wandered.

All of the ingredients were on hand, so at 10:00 PM, I didn’t have to run to the store.  This French toast casserole is just a snap to put together in order to set in the frig overnight.  A simple layering of bread, cheese, and raspberries swimming in a pool of eggs and cream.  A thick raspberry sauce is ladled on top after baking.  That’s all there is to it!

You’re going to love this, in fact, it could even pass as a bread pudding dessert!  My husband and I ate a second piece . . . directly out of the pan!

 
 
Raspberries and mascarpone cheese
 peaking out from the bread slices after baking!
 
 
 
A thick, sugar-sweet and buttery-smooth raspberry sauce
 to pour over the stuffed, baked French toast.
 
 
.
Mmmm, ready to dig in!
.
 

Raspberry and Italian Mascarpone Stuffed French Toast

No ratings yet
Print Recipe Pin Recipe Leave a Review

Ingredients
  

For The Stuffed French Toast

  • Cooking spray
  • 12 slices white bread, cut into pieces (best to use a hardier bread such as Italian or Challah, older bread is also good to use)
  • 2 8oz packages mascarpone, scooped out into chunks
  • 2 cups fresh raspberries, divided
  • 12 eggs, beaten
  • 2 cups half and half
  • 1/2 cup maple syrup

For The Raspberry Sauce

  • 2 cups water
  • 2 cups sugar
  • 4 tablespoons cornstarch
  • 3 Tbsp. butter

Instructions
 

  • Coat bottom and sides of 7x11" or 9x13" baking dish with cooking spray (if using the smaller size, bake it much longer due to the depth of the ingredients - - nearly one hour).
  • Place half of the bread pieces in the dish.
  • Scatter the chunks of cheese over the bread.
  • Scatter 1 cup of the berries over the mascarpone cheese.
  • Top with the remaining bread cubes.
  • In a large bowl whisk together the eggs, milk, and syrup.
  • Pour over the bread mixture.
  • With a flat spatula, gently push down the bread so that every piece is soaked in the egg-cream-syrup mixture.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F.
  • Remove from the refrigerator 30 minutes before baking.
  • Remove foil and bake 30 minutes or more until puffed up.
  • ** As mentioned above, if using the smaller baking pan size, as I did, the baking time is nearly one hour. I also turned the oven up to 375 during the last half hour of baking.

For The Raspberry Sauce

  • Meanwhile, in a small saucepan, whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat or until thickened.
  • Gently fold in the remaining 1 cup raspberries and the butter.
  • Stir until the butter melts.
  • Remove the French toast from the oven and serve immediately with the sauce.
Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.
 

I serve this French toast alongside our favorite sausage and thick-cut hickory-smoked bacon.  A cold glass of fresh orange juice tops this breakfast off along with your favorite hot cup of java!

,

Raspberry and Italian Mascarpone Stuffed French Toast


 

Do you enjoy La Bella Vita Cucina?  

We’d love to have you as part of our community!   

Click here:  La Bella Vita Cucina to receive a FREE e-cookbook and all the latest recipes,

travel tips and gardening ideas straight into your inbox!