Blueberry and Mascarpone Stuffed French Toast

March 24, 2017 By Cathy — 11 Comments
A dollop of tangy mascarpone and a scoop of fresh blueberries is stuffed inside french toast elevating it from good to sublime.

Mascarpone and Blueberry Stuffed French Toast

Don’t tell my husband, but I’ve been having a love affair.

With mascarpone.

I picked up a container from the store the other day and then forgot what I had planned to do with it. Maybe it was going to find its way into a cheesecake or get stirred into a risotto just before serving, but it didn’t stand a chance. Instead I cracked it open and added a spoonful to my oatmeal in the morning instead of a splash of milk.

Mascarpone and Blueberry Stuffed French Toast

And then it made its way into my lunch. I smoothed a scoop onto a piece of toast and topped it with some rosemary roasted grapes. I snapped a photo of that and posted it on Instagram with a quick recipe. I’ve been doing that lately…showing my Instagram feed a little love. Instagram is the one form of social media that I can get lost in, photo after photo of ridiculously gorgeous food. And then I’m left craving things I didn’t even know I liked…like chia pudding and spelt donuts. Does this happen to you too?

Mascarpone and Blueberry Stuffed French Toast


Mascarpone and Blueberry Stuffed French Toast

Anyway, I digress. I was feeling so inspired by that toast that I took it a step further and made it even more indulgent by stuffing the mascarpone and blueberries into challah bread to make french toast. Oh my! The tangy creaminess of the mascarpone, the plump, juicy blueberries, the light and airy challah with a lightly sugared, crispy crust…this stuffed french toast is everything.

Mascarpone and Blueberry Stuffed French Toast

This recipe is easy enough for a weekend breakfast, but dusted with a little powdered sugar and served alongside a good maple syrup and it’s most definitely company-worthy. But please don’t wait for a special guest to make this. And do yourself a favor and buy an extra container of mascarpone just to keep in the house. Before you know it, you’ll be finding a way to incorporate it into your breakfast, lunch and dinner just like this lovesick girl.

Have a great weekend!

Mascarpone and Blueberry Stuffed French Toast


5 from 1 vote
Mascarpone and Blueberry Stuffed French Toast
Blueberry and Mascarpone Stuffed French Toast
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
A dollop of tangy mascarpone and a scoop of fresh blueberries is stuffed inside french toast elevating it from good to sublime.
Course: Breakfast/Brunch
Author: Cathy |
  • 1 lb loaf Challah bread cut into 2 inch slices
  • 1 - 8.8 oz container mascarpone room temperature
  • 6 oz fresh blueberries
  • 4 eggs
  • 2 cups whole milk
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 Tbsp sugar
  • Butter for cooking
  • *powdered sugar and maple syrup for serving
  1. Split each 2 inch slice of bread in half, without fully cutting though, forming a pocket.
  2. Spread a heaping spoonful of mascarpone inside the pocket and sprinkle with a handful of blueberries.
  3. In a medium bowl, whisk the eggs, milk, cinnamon, vanilla and salt until well blended.
  4. Melt a tablespoon of butter into a large nonstick pan over med/high heat.
  5. Take a piece of the stuffed french toast and dip it into the egg mixture, turning it to make sure all of the bread is soaked.
  6. Sprinkle a little sugar on one side of the bread and place it, sugared side down, in the hot pan. Repeat with a couple more slices. making sure the pan isn't too crowded (you'll need to cook it in batches).
  7. Sprinkle the tops of the bread with a little sugar while it cooks (about 2-3 mins) and carefully flip it over to cook on the other side, about 2-3 mins more.
  8. Add a little more butter to the pan and cook the remaining slices.
  9. Sprinkle with powdered sugar if desired and serve with syrup.
Mascarpone and Blueberry Stuffed French Toast

A dollop of tangy mascarpone and a scoop of fresh blueberries is stuffed inside french toast elevating it from good to sublime.

Related Post

Filed Under: Breakfast/Brunch, Uncategorized


11 responses to “Blueberry and Mascarpone Stuffed French Toast”

  1. I should so make this for my sleepover girls tomorrow morning. I’d be the best mom ever!

  2. OMG, these pictures are stunning. There is no way for this french toast to not taste amazing looking like that.

    Ahem… Rosemary roasted grapes? Wow… I better head over to Instagram…

    • Cathy says:

      Thank you so much! I think mascarpone on anything would taste great. And yes…you need those grapes in your life!

  3. Beautiful! Love mascarpone and inside of blueberry french toast is the best 🙂

  4. Cindy says:

    Mumm is the word. Your secret love affair is safe with me. This looks beautiful. Well done Cathy. I love creative spins on french toast.

  5. Maribeth Lombardo says:

    How would I make this recipe in “bulk”? I’m hosting a brunch in memory of my son who passed away very recently. I need to feed more than 15, 20 something men (all my son’s friends). Any suggestions will be greatly appreciated!

    • Cathy says:

      Following up on the email I sent to you Maribeth. One recipe will feed about 8 people. Start by greasing a 13×9 baking dish. Then I would tear up or coarsely cube the challah and scatter half into the bottom of the pan. Scatter the blueberries over the challah and dollop with the mascarpone. Add the remaining challah to the top. Whisk the milk, eggs (I would make it 5 eggs instead of 4), cinnamon, vanilla and salt together and pour it over the challah, pressing slightly to make sure all the bread absorbs it. You can let it sit for 30 mins at room temperature, or cover and refrigerate overnight. Preheat the oven to 350 degrees, sprinkle the top with the sugar and bake, uncovered for 45 – 50 mins or until well-puffed and golden brown. If you refrigerate it, let it sit at room temp for at least 30 mins before baking and you might need to bake it a few mins longer. If you find that it’s getting too brown, cover lightly with foil. Dust with confectioners sugar and serve with syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *