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stuffed French Toast
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Raspberry and Lemon-Curd Mascarpone Stuffed French Toast

Author: Roz

Ingredients

  • 1 loaf Challah or Brioche bread cut into 2" slices including the crust
  • Batter for Dipping The French Toast
  • 6 jumbo eggs
  • 1 cup half and half or heavy cream if you want to take it to a new level!
  • 1 tsp. ground cinnamon
  • 2 Tbsp. sugar
  • 1 Tbsp. pure vanilla extract
  • pinch of freshly ground sea salt
  • Filling For The French Toast
  • 8 oz. Italian mascarpone cheese room temperature
  • ½ tsp. pure vanilla extract
  • 8- oz. jar of lemon-curd
  • zest of 1 lemon
  • 6 Tbsp. powdered sugar
  • 2 cups fresh raspberries
  • For frying & baking
  • 2 Tbsp. high quality butter
  • Garnish
  • Lots of fresh raspberries
  • Powdered sugar for dusting

Serve with

  • Maple syrup

Instructions

Prepare the Filling

  • In a medium bowl, whisk together the mascarpone cheese, lemon curd, lemon zest, powdered powdered sugar and vanilla, combining nicely until smooth.
  • Set aside to stuff the bread.

Stuff the Bread Slices

  • Cut the bread into into 2" generously thick slices.
  • Spread mascarpone-lemon curd mixture on top of one layer of bread slices up to about ¼" from the edge of the bread slices to prevent filling from overflowing.
  • Place a generous amount of fresh whole raspberries all over each bread slice.
  • Dollop any remaining mascarpone lemon-curd mixture on top of the raspberries.
  • Top the spread bread slices with the other slice of bread.

Prepare the Batter

  • In a medium bowl, with an immersion blender, mix together the eggs, half and half, sugar, cinnamon, vanilla and pinch of salt.
  • Baking
  • Lay the stuffed bread slices in a single layer in a large baking pan.
  • Pour the batter all over the stuffed bread slices.
  • Cover with aluminum foil and refrigerate overnight.
  • In the morning or before brunch is served pre-heat the oven to 350 degrees.
  • Remove the batter-soaked stuffed toast from the batter.
  • Melt a generous amount of high-quality butter in a heavy frying pan (such as cast iron).
  • Place the battered, stuffed bread slices into the hot butter and cook until a nice golden-brown color appears.
  • Place the prepared french toast in an uncovered baking dish in the heated oven and bake for 1/2 hour.
  • Dust with powdered sugar.
  • Garnish with raspberries.
  • Serve immediately out of the oven with warm maple syrup