Blackberry Almond Mascarpone Stuffed French Toast

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.

Course Breakfast, Brunch

Cuisine American

Keyword stuffed french toast

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 298kcal

Author Erica

Ingredients

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

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Instructions

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.

Notes

If you're cooking a large batch of French toast, transfer the cooked slices to a baking sheet and keep warm in a 200 degree F oven while you cook the remaining slices.

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