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Mascarpone-Stuffed French Toast with Berry Topping

I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    6 servings (4 cups sauce)


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup cold water
  • 1 package (12 ounces) frozen unsweetened mixed berries
  • 2 cups coarsely chopped fresh strawberries or blueberries
  • 1 loaf (1 pound) challah or egg bread, cut into 12 slices
  • 6 tablespoons mascarpone cheese
  • 6 large eggs
  • 1-1/2 cups heavy whipping cream
  • 3/4 cup 2% milk
  • 3 teaspoons ground cinnamon
  • 3/4 teaspoon vanilla extract
  • 4 tablespoons butter


  • In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries.
  • On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla.
  • In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

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  • Betty
    Feb 6, 2019

    Great tasting. My husband particularly loved this version of french toast. I made slight changes to suit my families taste by using... HEB essential grains honey wheat bread. I put chopped dried Mariani cherries and Ghiradelli milk chocolate chips on the mascarpone cheese in the filling. I also, omitted the milk and the cinnamon in the egg dipping mixture, and I put in one tablespoon of vanilla extract instead of 3/4 teaspoon. The berry sauce was a 50/50 mix of strawberries and blueberries.