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 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 298kcal
Author Erica
Ingredients
1loaf challah bread or briochecut into 1 1/2 inch thick slices
8ouncesmascarpone cheese
4ouncesfresh blackberriesplus more for garnish
1cupmilk
1tablespoonunsalted buttermelted
4large eggs
¼cupgranulated sugar
1teaspoonvanilla extract
1teaspoonalmond extract
Powdered sugarfor dusting
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.