Raspberry Mascarpone Stuffed French toast is an indulgent breakfast. Layers of bread, mascarpone cheese and tart raspberries are combined in a richly thick and decadent cream.
Ingredients
- Cooking spray
- 12 slices white bread, cut into pieces (best to use a hardier bread such as Italian or Challah
- 2 packages (8 oz) mascarpone, scooped out into chunks
- 2 cups fresh raspberries, divided
- 12 eggs, beaten 2 cups half and half
- 1/2 cup maple syrup
Raspberry Sauce:
- 2 cups water
- 2 cups sugar
- 4 tablespoons cornstarch
- 3 tablespoons butter
Instructions
- Coat bottom and sides of 7×11 or 9×13 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.
- 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.
