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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 pieces
- 8 slices thick-cut texas toast (white)
- 6 eggs
- 1 cup milk
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 2 tsp espresso powder
- 1/2 cup mascarpone cheese (at room temperature; roughly 1 tbsp per piece of toast)
- Powdered sugar
- Fresh raspberries
- Toasted hazelnuts
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.
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