Raspberry and Italian Mascarpone Stuffed French Toast
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  • Cooking spray
  • 112 slices white bread, cut into pieces (best to use a hardier bread such as Italian or Challah, older bread is also good to use)
  • 12 (8oz) packages mascarpone, scooped out into chunks
  • 12 cups fresh raspberries, divided
  • 112 eggs, beaten
  • 12 cups half and half
  • 1Β½ cup maple syrup
  • 12 cups water
  • 12 cups sugar
  • 14 tablespoons cornstarch
  • 13 Tbsp. butterCoat bottom and sides of 7x11" or 9x13" baking dish with cooking spray (if using the smaller size, bake it much longer due to the depth of the ingredients - - nearly one hour).
  • 1 Place half of the bread pieces in the dish.
  • 1 Scatter the chunks of cheese over the bread.
  • 1 Scatter 1 cup of the berries over the mascarpone cheese.
  • 1 Top with the remaining bread cubes.
  • 1 In a large bowl whisk together the eggs, milk, and syrup.
  • 1 Pour over the bread mixture.
  • 1 With a flat spatula, gently push down the bread so that every piece is soaked in the egg-cream-syrup mixture.
  • 1 Cover and refrigerate overnight.
  • 1 Preheat oven to 350 degrees F.
  • 1 Remove from the refrigerator 30 minutes before baking.
  • 1 Remove foil and bake 30 minutes or more until puffed up.
  • 1 ** As mentioned above, if using the smaller baking pan size, as I did, the baking time is nearly one hour. I also turned the oven up to 375 during the last half hour of baking.
  • 1 Meanwhile, in a small saucepan, whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat or until thickened.
  • 1 Gently fold in the remaining 1 cup raspberries and the butter.
  • 1 Stir until the butter melts.
  • 1 Remove the French toast from the oven and serve immediately with the sauce.



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