Mascarpone Stuffed French Toast (chocolate-espresso with hazelnuts and raspberries)

This chocolate espresso mascarpone stuffed french toast is decadent and a deceptively easy breakfast!  Serve with fresh raspberries and toasted hazelnuts.

It’s mid-November.  MID-NOVEMBER, people!  How did that happen?!

It feels like I start every blog post this way.  But seriously…time is flying!  My baby is a toddler.  Toddling around.  Falling lots.  Getting into everything.  EVERYTHING!!!  My tupperware drawer will never be the same.  He’s also reorganized a drawer full of food props…mostly napkins and paper straws.  Last week he pulled over a floor lamp, pulled a place mat with my drink on it off of the table, pulled over our humidifier {spilling water everywhere}.  He got into some toilet paper rolls while Ben was ‘watching’ him in the basement.

So, I guess I’ve really been on my toes lately, if it’s quiet for more than a minute at our house, you better start looking for Hurricane Kai, and his path of destruction.

Life is busy, but life is fun…so much fun!  And this week, I made a fun breakfast: mascarpone stuffed french toast!

Mascarpone Stuffed French Toast (chocolate-espresso with hazelnuts and raspberries)

Mascarpone Stuffed French Toast (chocolate-espresso with hazelnuts and raspberries)

Would you be mad at me if I put mascarpone in your French toast?  No?  I didn’t think so.

How about if I added cocoa and espresso powder to the eggs?  No protests?  Good.

Because this French toast got a seriously decadent upgrade.  And it was barely any extra work.

Mascarpone Stuffed French Toast (chocolate-espresso with hazelnuts and raspberries)

Mascarpone Stuffed French Toast (chocolate-espresso with hazelnuts and raspberries)

All you have to do to make this mascarpone stuffed french toast is cut a pocket into some extra thick texas toast.  Then put some mascarpone inside…this part is not as tricky as it sounds so long as you are gentle and your mascarpone is at room temperature.  Don’t worry too much about getting the mascarpone right down into the bottom of the bread, it will spread as it cooks.

Then, whip up the batter: eggs, milk, cocoa powder, espresso powder, vanilla and some sugar.  Use a handheld mixer and mix for a full minute to get that powder completely incorporated.

Dredge your toast in the choco-egg mixture and cook it up in the fry pan.  So easy!  And so creamy, chocolatey, decadent, delicious…and caffeinated{!!!!}!

We all know how delicious coffee and chocolate are together…two peas in a pod.  But paired with creamy mascarpone cheese, this is seriously one heavenly piece of mascarpone stuffed French toast, I tell you!  We enjoyed ours with fresh raspberries and toasted hazelnuts.

Don’t forget a sprinkling of powdered sugar!

More delicious breakfast recipes for us!

5.0 from 4 reviews
Mascarpone Stuffed French Toast
 
Prep time
Cook time
Total time
 
This chocolate espresso french toast is stuffed with creamy mascarpone cheese, and is deceptively easy to make! Serve with fresh raspberries and toasted hazelnuts.
Author:
Recipe type: Breakfast
Serves: 8 pieces
Ingredients
  • 8 slices thick-cut texas toast (white)
  • 6 eggs
  • 1 cup milk
  • ⅔ cup sugar
  • ¼ cup cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp espresso powder
  • mascarpone cheese at room temperature {roughly ½ cup, 1 tbsp per piece of toast}
to serve:
  • Powdered sugar
  • Fresh raspberries
  • Toasted hazelnuts
Instructions
  1. Mix together the eggs, milk, sugar, cocoa powder, vanilla and espresso powder. The best way to get the cocoa powder completely incorporated is to use a handheld electric mixer, and mix on medium for a full minute.
  2. Transfer to a shallow baking dish and set aside.
  3. Using a paring knife, carefully cut a pocket into the bread without poking the knife through the opposite side. I found it helpful to put the knife back in a second time and gently work it along the length of the bread.
  4. Gently spoon in 1-1.5 tbsp of mascarpone. It is important that the cheese is at room temperature, but don't worry too much about getting it down to the bottom of the bread; it will spread as it cooks.
  5. Dredge the bread in the cocoa/egg mixture, allowing it to absorb for about 20 seconds per side.
  6. Heat a frying pan over medium heat, and cook the toast for about 3 minutes, flipping and cooking for another 2-3 minutes. The bread will stiffen slightly when it is ready to flip.
  7. Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.

Products used in this recipe:

Mascarpone Stuffed French Toast (chocolate-espresso with hazelnuts and raspberries)

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