MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
MARSCARPONE STUFFED FRENCH TOAST RECIPE - (4.4/5)
Provided by LRay
Number Of Ingredients 32
Steps:
- VANILLA-BOURBON BRIOCHE: In bowl of stand mixer fitted with paddle attachment, add flour and sugar. Mix in vanilla and bourbon. In separate bowl, whisk yeast into eggs and milk. Add to flour mixture. Mix for 3 to 4 minutes on low speed, adding butter in thirds (at beginning, middle, and end). After each addition, allow butter to incorporate evenly before adding more. Pour batter into 9×5-inch buttered loaf pan. Let proof at room temperature for 1 hour, then cover and refrigerate overnight. Bake at 300˚F for 20 minutes. BOURBON SYRUP: Mix slowly and reserve. BRANDIED PEACHES: Combine brandy, sugar, and water in small pot. Bring to gentle boil. Stack peach halves in Mason jar. Pour hot liquid over peaches. Cover tightly with lid. Place in large pot and cover with water. Bring to boil and can for 20 minutes. Let cool and store in cool, dry place. MASCARPONE FILLING: Let mascarpone come to room temperature in mixing bowl. Whip mascarpone until slightly fluffy, then add diced peaches. EGG WASH: Combine eggs, milk, and buttermilk in mixing bowl then whisk thoroughly. Season with salt, cinnamon, and turbinado sugar. SMOKED BUTTER: Place chips in metal bowl. Set chips on fire with torch and let burn until coals begin to appear. Fill deep casserole dish ¼ full with ice. Place butter in shallow dish that will fit in casserole dish. Place it over ice. Pour smoldering chips onto exposed ice, then cover both pans with aluminum foil to trap smoke. Smoke 5 minutes, uncover, and whip butter in mixer until smooth. TO ASSEMBLE: Cut brioche into 8 ½-inch sandwich slices. Dredge slices in egg wash. Heat skillet over medium or medium-high heat and slowly cook slices with plenty of butter until toasted, about 4 minutes per side. Remove to a cutting board. Spread 4 slices evenly with whipped mascarpone and peaches. Top with other 4 slices. Remove to plate and top with smoked butter and drizzle with maple bourbon syrup.
CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP
Provided by Anne Thornton, Host of Dessert First
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.
- Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
- In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
- Preheat the oven to 200 degrees F.
- Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
- Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
- In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.
- Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
- Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
"Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce.
Provided by Lavender Lynn
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
- Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
- Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
- Cook's Note If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.
Nutrition Facts : Calories 303.9, Fat 8.1, SaturatedFat 2.7, Cholesterol 145.2, Sodium 228.3, Carbohydrate 50, Fiber 3.2, Sugar 31.8, Protein 9.8
More about "marscarpone stuffed french toast recipe 445"
MASCARPONE STUFFED FRENCH TOAST - THE SUBURBAN …
From thesuburbansoapbox.com
5/5 (1)Total Time 25 minsCategory Breakfast, BrunchCalories 399 per serving
- Carefully cut a slit in the challah bread lengthwise without cutting all the way across to create a flap. Set aside.
- In a bowl, beat the mascarpone, 1 tablespoon Honey Granules and 2 tablespoons half and half with an electric mixer until well combined. Set aside.
- In a shallow bowl, whisk together the remaining Honey Granules, half and half and eggs until combined. Set aside.
- Place the strawberries in a small saucepan with the water and Honey Granules. Cook over medium heat, mashing the strawberries while they cook. Continue to cook until the strawberries are broken down and syrupy, approximately 4-5 minutes. Set aside.
MASCARPONE STUFFED FRENCH TOAST - JAYLYNN LITTLE
From jaylynnlittle.com
Servings 4Total Time 50 minsCategory Breakfast
- Wash the fresh fruit and if you’re using strawberries, remove the tops. Over medium heat, place the fruit in a small saucepan, add the sugar, and lemon juice. Bring everything to a boil then reduce the heat to a low simmer as the liquid starts to release and thicken. Simmer for 8 minutes then remove from the heat.
- Slice the challah into 1 and 1/2 inch slices. Then cut a slit down the flat side of the bread (as pictured) and spoon a generous amount of the mascarpone into the opening. Do this for all of the slices.
STRAWBERRY MASCARPONE STUFFED FRENCH TOAST | FOODAL
From foodal.com
MASCARPONE STUFFED FRENCH TOAST BREAD PUDDING - JILLIAN …
From jillianfae.com
MASCARPONE STUFFED FRENCH TOAST WITH CRANBERRY SYRUP …
From cookingwithruthie.com
MASCARPONE STUFFED FRENCH TOAST (CHOCOLATE ESPRESSO) - SWEET …
From sweetpeasandsaffron.com
STRAWBERRY MASCARPONE STUFFED FRENCH TOAST | SKINNY CHICK CAN …
From thatskinnychickcanbake.com
MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRIES AND MINT
From lodgecastiron.com
STRAWBERRY-MASCARPONE STUFFED FRENCH TOAST - FOODESS
From foodess.com
HOW TO MAKE ULTIMATE STUFFED FRENCH TOAST WITH MASCARPONE
From youtube.com
STRAWBERRY MASCARPONE STUFFED FRENCH TOAST - THE STARVING CHEF
From thestarvingchefblog.com
HOW TO MAKE: MASCARPONE STUFFED FRENCH TOAST | THE GOODS
From youtube.com
MASCARPONE FRENCH TOAST - THE FAUX MARTHA
From thefauxmartha.com
MASCARPONE & RASPBERRY STUFFED FRENCH TOAST - GAME ON MOM
From gameonmom.com
LEMON AND MASCARPONE STUFFED FRENCH TOAST - ECLECTIC ENTERTAINING
From eclectic-entertaining.com
CAMPFIRE COOKING: MASCARPONE-STUFFED FRENCH TOAST
From journal.getaway.house
10+ STUFFED FRENCH TOAST RECIPES
From allrecipes.com
10 BEST FRENCH TOAST WITH MASCARPONE CHEESE RECIPES | YUMMLY
From yummly.com
10 BEST FRENCH TOAST WITH MASCARPONE CHEESE RECIPES - YUMMLY
From yummly.com
You'll also love