Indulge in Raspberry & Lemon Curd Mascarpone Stuffed French Toast: The Ultimate Make-Ahead Brunch Recipe
There’s something truly special about a leisurely weekend brunch, isn’t there? The unhurried pace, the delightful aromas filling the kitchen, and the joy of sharing a magnificent meal with loved ones—it’s a cherished ritual in our home. While there are countless recipes perfect for such an occasion, few capture the heart quite like a perfectly crafted French toast. But we’re not talking about just any French toast; we’re elevating it to an extraordinary experience with a luxurious filling.
For years, my Raspberry and Mascarpone Stuffed French Toast has been a beloved staple, a recipe that consistently earns rave reviews from everyone who tries it. It’s rich, decadent, and bursting with fruity flavor. However, as any passionate cook knows, the desire to experiment and innovate is always simmering. This past weekend, with a house full of guests, I felt inspired to take this already fantastic recipe and introduce a new, vibrant twist. The goal was to create something familiar yet exciting, a dish that would surprise and delight our visitors.
Our weekend guests often include a lively group of NASCAR fanatics from my family. These dedicated race fans make an annual pilgrimage to Darlington, S.C., for one of the thrilling races in the series. The journey is quite a trek: two men and their wives drive all the way from Tennessee to stay with us. They arrive, often tired from their drive, and then in the dark, wee hours of the morning, the guys embark on another three-hour drive to the racetrack. The ladies, myself included, typically stay back at our tranquil acreage, enjoying some much-needed relaxation and engaging in activities that are, shall we say, a bit more “gal-ish” and wonderfully unrelated to car races. Of course, if you’re a woman who loves car racing, absolutely go for it! I just prefer my horsepower in the form of a majestic live horse, rather than under the hood of a vehicle, unlike my car-crazy husband.
We’ve long learned to understand and respect our differing passions when it comes to sources of horsepower! To each their own, right? Whatever truly tickles one’s pickle is perfectly fine by me. But despite our separate morning adventures, there is one thing that both sides of our weekend crew eagerly anticipate and make sure to have: a grand, hearty brunch ready and waiting. This is especially true after the guys have driven through the night following the race, returning to our farm ready for a satisfying meal and a full tummy to fuel their return trip back to Tennessee. A delicious, comforting brunch becomes the perfect send-off, ensuring they head home nourished and content.
This year, my daughter and I collaborated in the kitchen to create a spectacular new dish: Raspberry and Lemon Curd Mascarpone Stuffed French Toast! This wasn’t just another meal; it was an exciting culinary experiment, and I can humbly state that the results were absolutely, amazingly, over-the-top delicious! The addition of bright, tangy lemon curd proved to be a stroke of genius, cutting through the richness of the mascarpone and adding an irresistible zest that perfectly complemented the sweet raspberries.
The feedback was overwhelmingly positive. My daughter, who had committed to giving up sugar during Lent, declared, “Mom, this was worth breaking my resolution!” My son-in-law, who typically isn’t a fan of overly sweet breakfast foods, surprisingly loved it, and my husband, a true breakfast connoisseur, devoured two huge servings. Beyond its incredible flavor, one of the best aspects of this recipe is its sheer ease of preparation: you can assemble it the night before and simply fry and bake it in the morning. This makes it an ideal choice for entertaining, allowing you to enjoy your guests without being tethered to the kitchen during precious morning hours.
This new creation quickly earned its place as a new family favorite, offering a delightful balance of creamy, fruity, and tangy flavors. The golden-brown exterior and warm, luscious filling make every bite a pure moment of bliss. It’s the kind of breakfast that transforms a regular morning into a special occasion, and it’s surprisingly simple to execute. Now, without further ado, I am thrilled to share this fantastic new recipe with you. I sincerely hope that you enjoy preparing and savoring it as much as we did!
Raspberry and Lemon-Curd Mascarpone Stuffed French Toast
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Author: Roz
Prep Time: 0 hours
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Ingredients
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- 1 loaf Challah or Brioche bread, cut into 2” slices including the crust
- Batter for Dipping The French Toast
- 6 jumbo eggs
- 1 cup half and half (or heavy cream if you want to take it to a new level!)
- 1 tsp. ground cinnamon
- 2 Tbsp. sugar
- 1 Tbsp. pure vanilla extract
- pinch of freshly ground sea salt
- Filling For The French Toast
- 8 oz. Italian mascarpone cheese, room temperature
- 1/2 tsp. pure vanilla extract
- 8-oz. jar of lemon-curd
- zest of 1 lemon
- 6 Tbsp. powdered sugar
- 2 cups fresh raspberries
- For frying & baking
- 2 Tbsp. high quality butter
- Garnish
- Lots of fresh raspberries
- Powdered sugar for dusting
Serve with
- Maple syrup
Instructions
Prepare the Filling
- In a medium bowl, whisk together the mascarpone cheese, lemon curd, lemon zest, powdered powdered sugar and vanilla, combining nicely until smooth.
- Set aside to stuff the bread.
Stuff the Bread Slices
- Cut the bread into into 2″ generously thick slices.
- Spread mascarpone-lemon curd mixture on top of one layer of bread slices up to about ¼” from the edge of the bread slices to prevent filling from overflowing.
- Place a generous amount of fresh whole raspberries all over each bread slice.
- Dollop any remaining mascarpone lemon-curd mixture on top of the raspberries.
- Top the spread bread slices with the other slice of bread.
Prepare the Batter
- In a medium bowl, with an immersion blender, mix together the eggs, half and half, sugar, cinnamon, vanilla and pinch of salt.
- Baking
- Lay the stuffed bread slices in a single layer in a large baking pan.
- Pour the batter all over the stuffed bread slices.
- Cover with aluminum foil and refrigerate overnight.
- In the morning or before brunch is served pre-heat the oven to 350 degrees.
- Remove the batter-soaked stuffed toast from the batter.
- Melt a generous amount of high-quality butter in a heavy frying pan (such as cast iron).
- Place the battered, stuffed bread slices into the hot butter and cook until a nice golden-brown color appears.
- Place the prepared french toast in an uncovered baking dish in the heated oven and bake for 1/2 hour.
- Dust with powdered sugar.
- Garnish with raspberries.
- Serve immediately out of the oven with warm maple syrup
Preparing this Raspberry and Lemon Curd Mascarpone Stuffed French Toast is a true act of love, and the anticipation of its rich flavors makes the overnight wait all the more worthwhile. Choosing the right bread is key to achieving that perfect texture—a thick-sliced Challah or Brioche bread offers a beautiful crumb that absorbs the eggy batter without becoming soggy, providing a fluffy interior and a slightly crisp golden crust once cooked. The substantial 2-inch slices are essential for creating pockets deep enough to hold that generous, creamy filling, ensuring every bite is a burst of flavor.
The filling itself is a symphony of contrasting textures and tastes: the Italian mascarpone cheese provides a luxurious, slightly sweet creaminess, while the lemon curd introduces a bright, tangy counterpoint that elevates the entire dish. Fresh lemon zest intensifies this citrusy aroma, and a touch of powdered sugar balances the tartness. Finally, plump, fresh raspberries burst with natural sweetness and a delicate acidity, adding a vibrant color and juicy texture that truly makes this French toast shine. For the batter, using half-and-half (or heavy cream for an even more indulgent treat) creates a rich base that coats the bread beautifully, infused with warm cinnamon and vanilla.
One of the greatest advantages of this stuffed French toast recipe is its make-ahead nature. By preparing the filling, assembling the sandwiches, soaking them in the batter, and refrigerating them overnight, you streamline your morning routine significantly. This allows the bread to thoroughly absorb the flavors, resulting in a more deeply infused and tender French toast. When brunch time arrives, all that’s left to do is a quick pan-fry to achieve that irresistible golden crust, followed by a short bake in the oven to ensure the center is perfectly cooked through and the filling is warm and gooey. This two-step cooking process guarantees culinary perfection.
Serving this Raspberry and Lemon Curd Mascarpone Stuffed French Toast is a spectacle in itself. After baking, a light dusting of powdered sugar adds an elegant finish, resembling a fresh snowfall. A generous scattering of extra fresh raspberries not only enhances the visual appeal but also provides another layer of fruity goodness. The final touch? A drizzle of warm, pure maple syrup, tying all the flavors together in a harmonious blend. You can also experiment with other garnishes like a dollop of whipped cream, a sprig of mint, or even a side of berry compote to complement the existing flavors.
This dish is more than just a recipe; it’s an experience. It’s about creating memorable moments around the table, celebrating family, and savoring the simple pleasures of good food. Whether you’re hosting a lively brunch for a crowd or simply treating your immediate family to a special morning meal, this stuffed French toast is guaranteed to impress. Its balance of sweetness, tang, and creamy indulgence will leave everyone reaching for a second (or even third!) slice. Enjoy the process, share the love, and delight in every heavenly bite!