Mascarpone-Apple Stuffed Brioche French Toast

Make this outrageous breakfast only for friends and family you want to have over regularly: once served this, they’re likely to grace your door frequently.

  • DISH TYPE
    Breakfast
  • COURSE
    Bread
  • SERVINGS
    4
  • OCCASIONS
    Entertaining

Ingredients

  • 3 tablespoons + 4 teaspoons unsalted butter (divided)
  • 2 large apples (such as Gala, cored and cut into 1/2-inch pieces)
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract (divided)
  • 1/4 teaspoon ground cinnamom
  • 1/8 teaspoon ground nutmeg
  • 4 ounces mascarpone cheese (about 1/2 cup)
  • 4 (1 1/4-inch thick) slices brioche (or challah bread)
  • 3 large eggs
  • 1/2 cup milk
  • 1/8 teapsoon salt
  • Maple Syrup (or honey for serving)

Cooking Directions

  • 1
    Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Add the apples, sugar, 1/2 teaspoon vanilla extract, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender but still hold their shape, 7 - 8 minutes. Transfer to a bowl and cool 10 minutes. Stir in the mascarpone.
  • 2
    Place the slices of bread flat on the work surface and cut a horizontal slit in each to form a pocket. Stuff the pocket with the apple mixture.
  • 3
    Whisk the remaining 1/2 teaspoon vanilla extract, eggs, milk, and salt in a large bowl.
  • 4
    Preheat the oven to 200°F.
  • 5
    Wipe out the skillet and return to the stove over medium heat. Melt 2 teaspoons of the remaining butter. Dip two of the bread slices in the egg mixture and add to the skillet. Cook until golden, 4 to 5 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter and bread slices.

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