mascarpone and blackberry stuffed french toast
mascarpone and blackberry stuffed french toast; a decadent spin on a classic and a delicious way to start the day
Berries are something that I buy year round. I know, we should all be eating seasonally, and for the most part we do. Corn, zucchini, and tomatoes we eat only in the summer. Asparagus we eat mainly in the spring. Apples in the fall, and oranges in the winter.
But berries. I simply cannot go the entire fall and winter without them. With the exception of the occasional apple and grapefruit, they are the only fruits I enjoy. We do however eat way more berries in the summer. So many that next year I think we need to plant raspberry and blackberry bushes in the yard. That way I can freeze them to enjoy year round. At least that is the plan.
Blueberry pancakes are a summer staple in our house. As much as I love pancakes, and you know I do, especially s’more pancakes, I have been feeling a bit bored with breakfast. That is until I saw the latest Sunset Magazine – Best Outdoor Cooking. I opened right up to my dream breakfast. French toast stuffed with mascarpone and covered in blackberry syrup.
We don’t have it often, but I love french toast. The kids went crazy for this strawberry shortcake french toast, so french toast with blackberries and mascarpone had to be made.
I did make a few minor adjustments to the sunset recipe, and because it is currently 106 where I am, I did not make this over a fire while camping. I made the stuffed french toast in the comfort of my A/C while binge watching Shameless if you must know.
- 8 thick cut slices of bread
- 1 egg
- 1/2 cup whole milk
- 2 Tbsp sugar, divided
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 8 ounces mascarpone
- 2 cups of blackberries, divided
- butter for skillet
- 1/2 cup maple syrup
- whisk together the egg, milk, 1 Tbsp of the sugar, cinnamon, and vanilla
- cut 1/2 cup of blackberries in half, and toss with the remaining sugar, once they begin to release their juices, fold the berries into mascarpone
- in a small saucepan heat the maple syrup with the remaining blackberries over medium- cook until the berries begin to break down - about 5 minutes
- heat a skillet over medium heat
- spread the mascarpone mixture on four slices of bread, and top with the remaining four slices
- dip each sandwich in the egg/milk mixture
- add 1 tbsp butter to the skillet, and when it is melted cook each sandwich 2-3 minutes per side, until the french toast is golden brown and the egg mixture is cooked through
- repeat with the remaining french toast
- serve hot with the blackberry syrup
adapted from Sunset magazine
We’re headed to the mountains this weekend, so I plan to make mascarpone and blackberry stuffed french toast again, this time over a campfire the way the recipe was intended to be made. No matter how you make your stuffed french toast, I’m sure this will be a breakfast you make over and over again.