Recipe courtesy of Katy Sparks

Brioche French Toast with Apples and Mascarpone

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  • Level: Easy
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1 loaf brioche

1 1/2 pound apples, peeled, cored and sliced into 1/21/2-inch slices

2 tablespoons sugar

3 tablespoons butter

2 cups mascarpone

1 tablespoon grated lemon zest

3 tablespoons powdered sugar for dusting

Maple syrup


5 egg yolks

3 cups heavy cream

2 teaspoon Calvados

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground clove


  1. Whisk together yolks with cream, add remaining ingredients. Set aside. Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest. Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close. Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium-high heat until browned on both sides. Place in 400-degree oven for 3 minutes. Serve with powdered sugar and maple syrup.