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 mins
Prep Time: 20 mins
Cook Time: 15 mins
Servings2
Course Morning
Cuisine American

ingredients
 

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

Instructions
 

  • 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!

XO,

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
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Welcome!

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!

GET THE LATEST RECIPES + TIPS RIGHT TO YOUR INBOX!
What they say
looking for something?
what's on the menu today?
Morning
evening
Afternoon
APPETIZERS
Happy Hour
have a dish on your mind?
you might also enjoy:

Broccoli, Spinach, & Feta Frittata

Morning

Berry Booster Pitaya Bowl

Morning

Sweet Summer Pitaya Bowl

Morning

get the latest to your inbox!

Never Miss A Recipe

get the latest to your inbox!

Never Miss A Recipe