Raspberry and Italian Mascarpone Stuffed French Toast!

 

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
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Mmmm, ready to dig in!
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Raspberry & Italian Mascarpone Stuffed French Toast!

What You Need:

    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.
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http://www.italianbellavita.com/2011/03/raspberry-italian-mascarpone-stuffed/

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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!

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Raspberry and Italian Mascarpone Stuffed French Toast



Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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Comments

  1. Stuffed and baked French toast is a winner around here. The raspberry sauce reminds me of long lazy summer days, which I know will be coming soon!

  2. What a treat, I am like you – hubby watches his stuff on tv while a look and comment on blogs.

  3. Am I too late? I will be flying in shortly… omg this is awesome got to make it! love the pictures too!

  4. Oh my goodness this looks amazing!!
    can’t wait to give it a try : )))

  5. Oh My! this looks devine, I am not much of a cook but I may even try it when the weather cools:)

  6. Be still my heart. Must have. Must bake. And definitely must eat!

  7. Exactly how far are you from my house???

  8. Claudia took the words right out of my mouth. Wow, this is mouth-watering deliciousness.

  9. looks amazing great make ahead decadent breakie

  10. I had mascarpone filled French toast at a B&B in TN. Had no idea what it was all about but tasted lovely. Great flavours here.

  11. OMG that looks positively DIVINE! Your photos look good enough to eat too – thanks so much for sharing this delicious recipe:)

  12. Wow, that looks sensational! Your photos are stunning too. YUM!

    Best wishes,
    Natasha.

  13. wow! it’s as if I’m looking on at a fine dining restaurant’s menu! this is amazing! I love your site!

  14. Oh my…it looks so delish! ~Deb~

  15. Raspberry, Mascarpone…I feel like this is especially prepared for me! The photos make me hungry!

  16. Roz, thank you very much for your lovely comment on my blog!
    I appreciate it especially because your blog is absolutely Stunning!
    Now I am following you:) glad to be here!
    Barbaraxx

  17. Oh my God, Roz. That looks incredible! What a perfect brunch dish!

  18. What a lovely way to start the day, Roz. Your recipe looks beautiful and sounds delicious. That combination is impossible to beat. I hope you have a great day. Blessings…Mary

  19. I am so glad the first day of spring is here so that I can go out and start working on my raspberry patch! I have a rather large patch in what my husband calls my “Gorchard” and come July/August we are eating red raspberries every day!

    I am always looking for more ways to use them and integrate them into my dinner plans, and my boys will sure love this recipe!

    Thanks!

    Penny

  20. oh my gosh, roz, that looks amazing–lucky husband to get to share that with you!! anne

  21. Wow…the french toast is looking awesome. Loved the addition of bright raspberries to it, a great recipe !

  22. How much better can it get? This French toast with a touch of Italian is truely decadent! As usual your photos are incredible.

  23. This looks so good and considering I skipped dinner tonight I am tempted to just lick my screen.

  24. I am drooling…

  25. Simply irresistible!

  26. That looks dangerously delicious. *drools*

  27. Oh my gosh, Roz…this is so beautiful I could cry! I so badly wish I had a slice for breakfast this morning.

  28. Can I come live with you …pleeeaaase!!!! LOL

    Lisa xx

  29. I swear I moaned in delight when I saw that first picture. This is almost too amazingly decadent and gorgeous to eat. Almost.

  30. A glorious recipe! That pudding looks terrific.

    Cheers,

    Rosa

  31. This looks absolutely awesome!

  32. Roz – This is just the recipe that would get me off the couch too :) I love all breakfasts foods and this look so incredible. I love it!

  33. Oh how yummy! What a delicious combo!

  34. Your stuffed and baked French toast looks delicious and divine! Such yumminess!Raspberries and marscapone just melt in your mouth kind of stuff! Your photo’s are such a visual impact! Lovely
    http://yvettesblogs.com/2011/03/24/food-of-the-gods/

  35. Just happened upon your blog and I’m so happy I did, I love to cook and these recipes look amazing!! I’m now a follower on GFC and I hope you have a chance to check out my blog, have a look around and maybe follow me back!!
    Monica
    http://oldermommystillyummy.blogspot.com/

  36. I don’t know if you appreciate the growling stomachs that you created with this fantastic recipe! I definitely should not be commenting at breakfast time!

    Thanks for sharing at the hearth and soul hop.

  37. I never been a big stuffed french toast fan, but this looks amazing!

  38. Roz, I’m visiting from Friday’s Favourites. My post for today’s link was a custard bread pudding with berries. Your recipe just looks delicious and I will be giving it a try soon. Thanks so much for sharing it.

    Becky

  39. Hi Roz, This has to be delicious! It looks wonderful. If only I could cook!

    You asked about a fabric and I’d hoped I could find the name for you but as many scraps as I have, I do not have a single selvage left with the name on it. It came RichTex Fabrics in Daphne, AL. They have a .com but I didn’t see it on there. I’m keeping you email in case they still have it the next time I’m in town.
    Lindy

  40. This sound absolutely amazing. I love that you can just pop the entire thing in the oven and let it bake.

    Thanks for stopping by and linking up with Sweet Tooth Friday!

  41. Hand me a fork. I’m in heaven! It looks amazing. You have a beautiful blog!!

  42. I just came from Foodie Friday. This looks so delicious. You photos are amazing.

    I have only recently been using mascarpone and I’m loving it. My family and I enjoy brunch and bread pudding and this looks like it will be perfect. Thank you so much for sharing. I’m now following.

    Joanne
    http://wineladycooks.blogspot.com

  43. bonnes idées, kiss

  44. Omg this looks delicious.I definitely have to try this.

  45. Oh my goodness Roz- I’m left speechless! This looks amazing and sounds scrumptious! I could eat that whole dish myself. Mascarpone is one of my very favorites. I love spreading this over a piece of crusty Italian bread!
    I’m sure this was just splendid!

    xx,
    Tammy

  46. Hi Roz,
    My “Honey Bunny” and I have evenings like that, me and my lap top him and his football, or hoops and sometimes golf. It’s great! I have been standing in line here to have a serving of your wonderful Raspberry & Italian Stuffed French Toast. This is really a great recipe that will be on my table soon. Your photo’s are awesome!
    Thank you so much for sharing with Full Plate Thursday and please come back!

  47. Looks amazing! This is on my list to try!

  48. The breakfast of champions!
    A friday’s favorite for sure :-)

  49. This is a recipe, one wants to run to the kitchen, as soon as one looks at the photos. I surely do.

    Thanks for linking this up to My Meatless Monday. Take a peek tomorrow. We are featuring this recipe.

  50. This looks so incredibly beautiful and delicious. I want this NOW!

  51. Wow! I love that you did a baked version. I’ve only seen recipes for the individual sandwich type. I’m going to have to try this. It does look wonderful! I love the raspberry & mascarpone. Thanks for commenting on my blog. I can’t wait to look through your other recipes and beautiful photos!

  52. This was the hit of our Easter brunch. Delicous! Thanks very much.

  53. This looks really good, never thought of put this filling for french toast!

  54. Made this and baking it tomorrow! I think it will turn out just great.

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