Stuffed French Toast with Fresh Fruit Topping

19 Feb

I have a confession… I don’t think I have ever made French toast. Nope, never once in my life! It’s not that I don’t like French toast, it’s just that I’ve always thought of French toast (especially stuffed) as a “special occasion” breakfast item. Guess there’s a first time for everything!

So, I took the opportunity to make this for Pat for the morning of his birthday this year. I surprised him with breakfast in bed, but (at 10 AM) he wasn’t even awake enough to enjoy it, really. I suppose, if you can’t sleep in on your birthday, then when can you?

I’ve never worked with mascarpone cheese before this either, actually. It was pretty yummy, but it melted really quickly while I was grilling the toast in the pan and leaked out the sides. I think I would use cream cheese next time, because I am pretty sure it would hold up a little better. Now I have half of a container of mascarpone cheese that I’m not sure what to do with! Any ideas?

Fruit topping:
Any fresh fruit you like, about 2 cups – I used blueberries, raspberries, and strawberries
2 tablespoons of sugar

Filling:
½ cup Mascarpone cheese
4 tablespoons powdered sugar
Zest of ½ of a lemon

French Toast & batter:
4 thick slices of French bread or Texas toast
3 eggs
A splash of milk
A splash of vanilla
1 tablespoon butter or margarine

For the fruit topping, cook fruit over medium heat in a small pan, sprinkle sugar over fruit and stir. Keep stirring occasionally until the fruit starts to break down and release its juices. Remove from heat when fruit reaches a syrupy texture.

Stir together the mascarpone, powdered sugar, and lemon zest until smooth. Scoop a good spoonful of the mixture on a slice of bread, and place the other slice on top, like a sandwich.

Whisk together the eggs, milk, and vanilla in a bowl. Melt butter over medium heat in a skillet. Dip each stuffed bread “sandwich” into the batter, place in the skillet, and cook until browned on both sides.

Serve immediately with fruit topping.

Oops, I kinda (really) screwed this up at first! I have to admit I’ve never used quick tapioca in anything besides crock pot recipes, but I knew it was used to thicken up fruit for pies.  I didn’t read the directions, and just sprinkled some on top of the fruit to try and thicken it up…. Bad news! It didn’t dissolve and it was lumpy and gross. It reminded me of fish eggs. Not cool. And I also added the raspberries too soon, and they pretty much fell apart into goo….. I threw that batch out.  Note to self: read directions on tapioca box next time!

I kind of suck at breakfast, but it was a good try!

 

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6 Responses to “Stuffed French Toast with Fresh Fruit Topping”

  1. Jereme's Kitchen February 20, 2012 at 7:44 am #

    that looks so good! i luv french toast! and Go Spartans! 🙂

    • Julie February 20, 2012 at 9:28 pm #

      Hey! you’re always welcome on my blog, but you best not be sayin that in my territory! 🙂

      • Jereme's Kitchen February 20, 2012 at 9:33 pm #

        i luv da badgers, and madison is a great town. my friend even played football for coach alvarez back in the day. nothin’ but UW luv here!

      • Julie February 21, 2012 at 4:13 pm #

        who wouldn’t love UW?… and barry!

  2. sportsglutton February 22, 2012 at 1:04 pm #

    Hi Julie, I just connected to your site via Jeremy’s. I’ll be honest, the name badgerlicious was too enticing not to click on.

    I don’t usually stuff my french toast, but I’ll take that fruit topping of yours any day. 😉

    If you have a chance, stop on by my place and let me know what you think.

    cheers,
    Jed

    • Julie February 26, 2012 at 9:03 pm #

      Cool, thanks for checking me out! See you over at your blog!

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