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Mascarpone-Stuffed French Toast with Berries



Large bowl





Two small bowls 


4 slices firm-textured bread, thick] with crusts 

For the batter:
1 eggs
1/4 cup milk
1/4 teaspoon vanilla extract
A pinch of  salt
1 tablespoon unsalted butter  


For Mascarpone Cream:
1/4 tsp. vanilla extract  
65 g mascarpone cheese
1/2 Tablespoon. sugar
1/4 teaspoon fresh lemon juice 


For the fruits topping:
1 cup of mix of any fruits or berries to your liking.

Some icing sugar   

For the orange blossom maple syrup (optional): 

½ a cup maple syrup 

1 teaspoon orange flower water 

French toast .jpeg

1.In a small bowl, whisk together the mascarpone, sugar, lemon juice and vanilla. 

2.Spread 2 Tablespoons  of the mascarpone mixture on 4 of the bread slices, leaving a  ½ cm plain border on all sides. 


3.Top with the remaining bread slices. 

To make the batter: a large bowl, whisk together the eggs, milk, vanilla and salt. 


2.Pour the batter into a baking dish. 

3.In a large fry pan over medium heat:

4.Melt the 1/2 a tablespoon of  butter and continue to heat until it foams but does not brown. 

5.Place each of the sandwiches in the batter and let stand for 5 seconds. 


6.Turn the sandwiches over and let stand for 5 seconds more.


7.Using a wide spatula, carefully lift the sandwiches from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan.


8.Cook until browned, about 3 minutes. 


9.Add the remaining butter to the pan, turn the sandwiches over and cook until browned on the other side, about 2 minutes more.


10.Using a clean, wide spatula, transfer the sandwiches to a cutting board. 

11.Cut each sandwich in half on the diagonal. 


12.Divide among individual plates, top with the blackberries and serve immediately with the syrup.

*To make the orange blossom maple syrup, in a small saucepan over low heat, warm the maple syrup. Pour into a small bowl or pitcher and stir in the orange flower water and vanilla until well blended. Serve warm. Or, store in an airtight container in the refrigerator for up to 3 days.

Warm over low heat before serving

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