Mascarpone-Stuffed French Toast with Blueberry Compote

French toast is soft bread that is soaked in an egg-based mixture and browned in a skillet. It’s rich, custard-like flavor pairs deliciously with the sweet, buttery taste of mascarpone cheese. If your mouth isn’t watering yet (yeah, ok!), this French toast is topped with lemon-infused blueberry sauce for a hint of bitter-sweet.
5 from 1 vote
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Course Morning
Cuisine American


French Toast
  • 1 loaf Challah Bread
  • 3 Eggs
  • cup Almond Milk
  • ¼ tsp Vanilla Extract
  • 2 tbsp Coconut Oil
Mascarpone Filling
  • ½ cup Mascarpone Cheese
  • 2 tbsp Confectioners’ Sugar
  • 1 tbsp Shredded Coconut, unsweetened
  • 1 Lemon, zested
Blueberry Compote
  • 2 cups Blueberries, frozen
  • 4 tbsp Water
  • ¼ cup Sugar
  • ½ cup Lemon, juiced


  • Chop the challah! Cut off ends of challah bread and slice into four 1.5-inch thick slices. Lay slices on cutting board and cut a pocket horizontally into one side of each piece (leaving three sides intact), by cutting with your knife parallel to the board.
  • If only all fillings were this sweet. Combine mascarpone cheese, confectioners’ sugar, shredded coconut, and zest of 1 lemon (don’t discard!) in a small bowl. Stir and scoop mixture into a piping bag (or plastic bag with one corner cut off). Pipe filling into the pocket of each slice of bread until stuffed, but not overflowing.
  • Whip it—Whip it good. Whisk together eggs, almond milk, and vanilla extract in a small bowl. Dip each slice of bread into egg mixture (both sides) and set aside for 5 min.
  • Blueberry makes everything better. Add half of frozen blueberries, water, sugar, and lemon juice to saucepan and cook for 5 min. on med-low, stirring frequently. Add remaining half of frozen blueberries and cook 8-10 min. more (and don’t forget to stir!) while revisiting our French toast that’s getting lonely.
  • This is flipping awesome. Heat 2 tbsp. coconut oil in skillet over medium heat. Add slices of bread and cook 2-3 minutes per side, until outside is golden brown and crisp. Reduce heat as needed to avoid burning. Serve immediately with warm blueberry compote and shredded coconut.

Notes & Tips

  • It’s all about the bread—But what else is new?  When it comes to French toast, avoid prepackaged thin-sliced sandwich bread at all costs. It’s ideal to slice the loaf yourself to avoid the tragedy of thin, mushy French toast. If you can’t find challah bread (my favorite!), try: brioche, ciabatta, or bolillo rolls. These will be just as delicious!


    over the spoon
    This recipe is filed under:

    Did you make this recipe?

    Tag @imoverthespoon on Instagram and hashtag it #imoverthespoon

    Share This post
    5 2 votes
    Article Rating
    Notify of
    Inline Feedbacks
    View all comments


    to over the spoon!

    Your cooking companion in bringing simple + scrumptious meals to your table that everyone will love — with a lot of learning + fun along the way!

    What they say
    looking for something?
    what's on the menu today?
    Happy Hour
    have a dish on your mind?
    you might also enjoy:

    Broccoli, Spinach, & Feta Frittata


    Berry Booster Pitaya Bowl


    Sweet Summer Pitaya Bowl


    get the latest to your inbox!

    Never Miss A Recipe

    get the latest to your inbox!

    Never Miss A Recipe