Stuffed French Toast
Brioche or challah bread filled with creamy mascarpone and jam, dipped in an egg custard, and cooked until golden. A showstopping breakfast that feels indulgent but takes just 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 4 slices brioche or challah bread, sliced 1 inch thick
- 3 tablespoons mascarpone cheese
- 2 tablespoons jam (strawberry or raspberry)
- 2 whole eggs
- ¼ cup whole milk
- 2 tablespoons butter
Instructions
- 1
Lay all 4 bread slices on the cutting board. Using a small knife, cut a horizontal pocket into the thick side of each slice, creating a small slit about 2 inches wide that opens toward the crust—be careful not to cut all the way through.
- 2
In a small bowl, stir together 3 tablespoons of mascarpone and 2 tablespoons of jam until combined. Spoon the mixture equally into the pocket of each bread slice, dividing the filling among all four slices.
- 3
Crack both eggs into a wide, shallow bowl, add 0.25 cup of milk and a pinch of salt and pepper, then whisk with a fork until the yolks and whites are uniform and light, about 20 seconds.
- 4
Set a 10-inch or 12-inch skillet over medium-high heat and add 2 tablespoons of butter. When the butter is completely melted and foaming (about 60 seconds), it is ready for the bread.
- 5
Working with one slice at a time, dip both sides of the filled bread slice into the egg mixture for 1 second per side, coating lightly but not soaking it. Place it gently into the hot skillet.
- 6
Cook the first batch of bread slices for 2 to 3 minutes on the first side, until the surface is golden brown and the edges feel firm to the touch when you press with a spatula.
- 7
Flip each slice over using a spatula and cook the second side for another 2 to 3 minutes, until that side is also golden brown and a fork inserted into the center comes out warm.
- 8
Transfer the cooked French toast to a serving plate and serve immediately, while still warm and the mascarpone inside is soft.
Tools you’ll need
- 10-inch or 12-inch skillet
- cutting board
- small knife
- small bowl
- wide shallow bowl
- fork for whisking
- wooden spoon
- spatula
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