Mascarpone Stuffed French Toast
This chocolate espresso french toast is stuffed with creamy mascarpone cheese, and is deceptively easy to make! Serve with fresh raspberries and toasted hazelnuts.
Servings: 8 pieces
Calories: 203kcal
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
- ½ cup mascarpone cheese (at room temperature; roughly 1 tbsp per piece of toast)
to serve:
- Powdered sugar
- Fresh raspberries
- Toasted hazelnuts
Instructions
- 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.
- Transfer to a shallow baking dish and set aside.
- 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.
- 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.
- Dredge the bread in the cocoa/egg mixture, allowing it to absorb for about 20 seconds per side.
- 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.
- Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.
Nutrition
Serving: 1piece | Calories: 203kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 69mg | Potassium: 136mg | Fiber: 1g | Sugar: 18g | Vitamin A: 424IU | Calcium: 76mg | Iron: 1mg