This Blackberry Almond Mascarpone Stuffed French Toast is a springtime twist on the classic, filled with a mildly sweet and tart blackberry mascarpone filling, and dredged in a light almond-flavored custard base.
Happy Mother’s Day to all the women out there, young and old, who have the privilege of being called MOM!
Yep, it’s Sunday. And no, my calendar isn’t wrong.
It’s very rare that I post on Sundays, because my weekends are generally reserved for relaxing and getting away from my computer (and likely working), and I’m pretty sure most everyone else feels the same way. Things are changing a bit here, though, and you’ll be seeing me pop up on Sundays more often now!
I am proud and happy to announce that I am now a part of The Sunday Supper Movement. I’ve joined this group of wonderful food bloggers in their mission to bring back #SundaySupper around the family table in every home!
What better way to start a new blogging venture than by celebrating all the moms out there with some breakfast in bed – my Blackberry Almond Mascarpone Stuffed French Toast recipe is easy to whip up, and even easier to devour!
My Nana would have celebrated her 100th birthday this past March, and the 10th anniversary of her death was just last week.
For those that know me, they know how very important Nana was to me; she may have been my Great Grandmother, but spending her retirement raising me alone on a social security budget made her so much more.
She was the only true mother I’ve ever known, and she taught me everything I know about love, life, and being a responsible and decent human being.
I honestly owe everything I am today to the lessons she gifted me, and the grace and knowledge she instilled in me.
Of course, I also credit her with my kitchen talents.
How does Sunday Supper tie in to all of this?
After she had her two children, she gave up the workforce to become a homemaker, and was the typical trophy wife, so to speak. After spending the day cleaning the house and mending clothes, her family came home to a hot dinner every night. Every. Night.
Sundays were always the most special dinners of the week, though.
As a Catholic family, the day of rest meant just that, so Sunday was pot roast night (what she called “the good meat.”) Slow roasting dinner while spending the day with the family, not just around them, is what the day was all about.
When the roast was almost ready, she’d whip up some of her amazing mashed potatoes, a vegetable, and somehow a dessert was always waiting in the wings.
I just wish I had the opportunity to show her how far I’ve come in the kitchen. I think she’d be pretty proud.
This Blackberry Almond Mascarpone Stuffed French Toast is a testament to the way I wish every breakfast could be in my home! If I had the time, my family would wake up to a warm meal every morning.
Which would naturally include bacon, coffee, and some fresh orange juice. You know, the staples of the American breakfast.
Rich, yet light, and full of my favorite berries and some of the most delicious dessert cheese on the planet. This is a great dish to celebrate not only the moms, but the wives, sisters, aunts, grandmas, and Nanas of the world!
Even if you miss whipping this up for Mother’s Day, surprise her with it on a random day.
Bring her breakfast in bed, or make her breakfast for dinner.
Whatever you do, just be sure to not only tell her, but show her how much you love and appreciate her. You only have so much time to let them know, and you never know when they’ll really need to hear it.
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
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Blackberry Almond Mascarpone Stuffed French Toast
- 1 loaf challah bread or brioche cut into 1 1/2 inch thick slices
- 8 ounces mascarpone cheese
- 4 ounces fresh blackberries plus more for garnish
- 1 cup milk
- 1 tablespoon unsalted butter melted
- 4 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Powdered sugar for dusting
- Using a small paring knife, create a pocket by cutting through the bottom crust of each slice of bread horizontally.
- In a small, combine the mascarpone cheese and blackberries. Stir them together, breaking apart the berries to releasing the juice in to the cheese.
- In a baking dish, whisk together the milk, melted butter, sugar, eggs, vanilla & almond extracts.
- Heat a large, heavy-bottomed skillet over medium heat, then coat in cooking spray or melt 2 Tablespoons of butter.
- Using a spoon, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once stuffed, place each slice into the custard mixture for about 10-15 seconds per side. Once the slices are coated, place them into the skillet to brown, working in batches.
- Cook each slice until golden brown, about 4 to 5 minutes per side. Repeat the process with the remaining French toast.
- Serve warm, topped with extra berries & powdered sugar.
What’s your favorite way to eat French Toast?
Want to shower Mom with even more goodies? See what the #SundaySupper vets have cooking:
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma’s Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma’s Mimosaby Our Good Life
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli and Cheddar Frittata with Roasted Tomatoes by The Wimpy Vegetarian
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Dal Makhani by Sustainable Dad
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom and Manchego Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- Angel Food Cake in a Jar by Hezzi-D’s Books and Cooks
- Black Cow Cupcakes by Cindy’s Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lemon Sunshine Cake Pop Bouquet by A Day in the Life on the Farm
- Lightened Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline’s Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane’s Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake with Whipped Coconut Cream by Wallflour Girl
- Triple Chocolate Layer Cake by Take A Bite Out of Boca