Tuesday, April 5, 2016

Mascarpone Rhubarb Stuffed French Toast

Mascarpone Rhubarb Stuffed French Toast: Savory Sweet and Satisfying

Typically whenever a recipe calls for mascarpone cheese I substitute it with cream cheese because mascarpone cheese is more expensive than cream cheese. But after making my Mixed Berry Breakfast Pizza and splurging on mascarpone cheese and having it turn out so delicious I decided to splurge again and use mascarpone cheese. It was worth the extra cost, this french toast turned out very delicious.

If you do not want to or can't splurge on mascarpone cheese you can still substitute cream cheese and it will still taste good. Cream cheese has a slight tang to it that mascarpone does not have. That is really the biggest difference in taste you will notice between the two.

Mascarpone Rhubarb Stuffed French Toast

Rhubarb Jam
12 ounces rhubarb, cut into small chunks
1/4 -1/2 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon

Mascarpone Filling
6 ounces mascarpone
2 tablespoons powdered sugar
1 teaspoon vanilla extract
zest of 1 lemon

French Toast
1/2 teaspoon ground cinnamon
3/4 cup half and half
3 eggs
2 tablespoon brown sugar
1 teaspoon vanilla extract
1 pound loaf of challah or brioche bread


Rhubarb Jam
In a medium saucepan, over medium heat, combine the rhubarb, 1/4-1/2 cup sugar (depending on how sweet you want it) vanilla, lemon juice and cinnamon. Bring the mixture to a boil. Once the mixture comes to a boil reduce the heat to medium low. Cook, stirring occasionally, until the mixture thickens and most of the liquid boils off, about 15-20 minutes. Remove the mixture from the heat and transfer to a heat proof container. Refrigerate until cold. The mixture will thicken more as it cools.

Mascarpone Filling
In a medium bowl combine the mascarpone, powdered sugar, vanilla extract and lemon zest. Mix until everything is well combined and no lumps remain.

French Toast
In a large bowl, whisk together the cinnamon, milk, eggs, brown sugar and vanilla. Cut the loaf of bread into slices approximately 1 1/4 inches thick. Using a sharp knife, cut a slit into the bottom of each slice. Cut each slit across almost the entire length of the bread, working the knife towards the top of the bread without cutting through the top or sides of the bread slice. You are creating a pocket to handle the mascarpone filling and rhubarb jam.

Carefully add some of the mascarpone filling to each bread slice, leaving room for the rhubarb jam. Carefully add some of the rhubarb jam to each bread slice. Fill the bread slices nice and full, the bread will bulge and that is okay.

Preheat a griddle and coat with cooking spray. Place one slice of bread into the milk and egg mixture turning to coat both sides. Place bread slice on griddle and repeat with remaining bread slices. Cook bread slices for about 2 minutes on each side or until the bread is golden brown. Serve with any remaining rhubarb jam.


Serves: 8
Calories: 404
Total Fat: 20.2g
   Saturated: 9g
   Polyunsaturated: 0.7g
   Monounsaturated: 4g
   Trans: 0g
Cholesterol: 104.6mg
Sodium: 308.8mg
Potassium: 194.1mg
Total Carbs: 45.1g
   Dietary Fiber: 1g
   Sugars: 17.6g
Protein: 8.7g
Vitamin A: 4.3%
Vitamin C: 7.1%
Calcium: 8.6%
Iron: 12.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sugarhero.
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