Mascarpone-Stuffed Chocolate Espresso French Toast

Name: Mascarpone-Stuffed Chocolate Espresso French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRENCH TOAST:; 6 whole Eggs; 1 cup Milk; 2/3 cups Sugar; 1/4 cups Cocoa Powder; 2 teaspoons Vanilla; 2 teaspoons Espresso Powder; 8 slices Thick Cut Texas Toast; 1/2 cups Mascarpone Cheese, At Room Temperature; FOR SERVING:; 2 cups Fresh Raspberries; 1/2 cups Toasted Hazelnuts, Coarsely Chopped; Powdered Sugar

Servings: persons

FOR THE FRENCH TOAST:
6 whole Eggs
1 cup Milk
2/3 cups Sugar
1/4 cups Cocoa Powder
2 teaspoons Vanilla
2 teaspoons Espresso Powder
8 slices Thick Cut Texas Toast
1/2 cups Mascarpone Cheese, At Room Temperature
FOR SERVING:
2 cups Fresh Raspberries
1/2 cups Toasted Hazelnuts, Coarsely Chopped
Powdered Sugar

1
In a medium sized bowl mix together the eggs, milk, sugar, cocoa powder, vanilla and espresso powder. The best way to get the cocoa powder completely incorporated is to use a handheld electric mixer and mix on medium speed for a full minute. Transfer the mixture into a shallow baking dish and set aside.
2
Using a paring knife, carefully cut a pocket into the bread without poking the knife through the opposite side. I found it helpful to put the knife back in a second time and gently work it along the length of the bread.
3
Gently spoon 1-1.5 tablespoons of mascarpone into the slit in each piece of bread. It is important that the cheese is at room temperature, but don't worry too much about getting it down to the bottom of the bread; it will spread as it cooks.
4
Dredge the bread in the cocoa/egg mixture, allowing it to absorb for about 20 seconds per side.
5
Heat a frying pan over medium heat and once hot, add however many slices fit into the skillet (you'll probably need to cook in batches). Cook the toast for about 3 minutes on the first side then flip and cook for another 2-3 minutes on the other side. The bread will stiffen slightly when it is ready to flip. Remove the cooked toast to a plate and finish cooking the rest.
6
Sprinkle with powdered sugar and serve with fresh raspberries and toasted hazelnuts.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE FRENCH TOAST:, 6 whole Eggs, 1 cup Milk, 2/3 cups Sugar, and more.

Yes, Mascarpone-Stuffed Chocolate Espresso French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!