Mascarpone and Marmalade Stuffed French Toast

Total Time:
30 min
20 min
10 min

4 servings

  • 6 eggs
  • 1/2 cup heavy cream
  • 1/2 orange, juiced
  • 1 1/2 teaspoons orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 8 slices (3/4-inch) day-old brioche
  • 16 teaspoons mascarpone
  • 8 teaspoons orange marmalade
  • 2 tablespoons butter
  • Confectioners' sugar, for dusting
  • Maple syrup, for serving
  • In a mixing bowl whisk together the eggs, cream, orange juice, zest, cinnamon, nutmeg, vanilla, sugar, and salt.

  • Lay the brioche slices flat on a clean work surface. Spread 1 side of each slice with 2 teaspoons of the mascarpone. Spread 2 teaspoons of the marmalade over the mascarpone on half of the slices. Place the slices together to form 4 sandwiches.

  • Working 1 at a time, dip the sandwich in the egg mixture, letting it sit about 1 1/2 minutes per side. Transfer to a plate and repeat with the remaining sandwiches.

  • Preheat a large nonstick skillet over low heat. Add 1 tablespoon of the butter. When the butter has melted, add 2 of the sandwiches and cook until golden brown on both sides, about 5 minutes per side. Repeat with the remaining butter and sandwiches.

  • Cut the French toast "sandwiches" in half and serve hot, dusted with powdered sugar and drizzled with maple syrup, as desired.

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