Mascarpone Peach and Chamomile Stuffed French Toast

By Sarah | Wisconsin from Scratch
November 29, 2015
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Mascarpone Peach and Chamomile Stuffed French Toast

Author Notes: Challah french toast stuffed with creamy mascarpone cheese and topped with Quince and Apple Peach and Chamomile Jam.Sarah | Wisconsin from Scratch

Serves: 4

  • 3 ounces Mascarpone cheese
  • ¼ cups Quince & Apple’s Peach and Chamomile Jam, plus more for serving
  • 2 Eggs
  • ½ cups Whole milk
  • ½ teaspoons Vanilla extract
  • ¼ teaspoons Ground cinnamon
  • pinch of Kosher salt
  • 8 Pieces challah or brioche, sliced ½ inch thick
  • 2 tablespoons Butter
  • a handful of blackberries or other berry (optional)
  • maple syrup (optional)
  1. In a small bowl, mix together mascarpone cheese and jam.
  2. In a larger bowl, whisk together eggs, milk, vanilla extract, ground cinnamon, and salt.
  3. Spread mascarpone and jam mixture evenly on four pieces of challah, leaving a little bit of space around the edges. Top with remaining bread slices.
  4. Melt 1 tablespoon butter in a large pan over medium heat. Meanwhile, dip sandwiches in batter and hold for about 5 seconds. Flip and soak on other side for 5 seconds. Quickly transfer the sandwich to the pan and cook on each side for about 2-3 minutes, until nicely browned.
  5. Transfer stuffed french toast to plate and top with maple syrup, blackberries, and more jam.

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