Stuffed Brioche French Toast with Mascarpone and Chocolate Recipe

Stuffed Brioche French Toast with Mascarpone and Chocolate Recipe
Staff Writer
French Toast
William Geddes
French Toast

Brioche. Mascarpone. Melted chocolate. Need I say more? This is cloud nine stuff! And we call it French Toast.

Ingredients

For the French toast:

  • 1 cup mascarpone cheese
  • ½ cup sour cream
  • ¼ cup granulated sugar
  • 12 slices of brioche, cut 1 ½ inches thick, each slice cut into 2 triangles
  • 12 ounces semisweet or dark chocolate chips
  • 8 tablespoons (1 stick) butter
  • 4 eggs, lightly beaten
  • ¼ cup confectioners’ sugar, for dusting
  • 1 recipe cherry maple syrup (see below)

For the cherry maple syrup:

  • 1 cup good-quality maple syrup
  • ¼ cup cherry syrup, at room temperature

Directions

For the French toast:

In a medium-sized mixing bowl, combine the mascarpone, sour cream, and granulated sugar. Cut into the long side of each triangle of brioche to create a pocket for the stuffing. Fill the pocket with the sweetened mascarpone mixture and about 2–3 tablespoons of chocolate chips.

Heat a large griddle or skillet over medium-high heat. Melt enough butter to coat the pan. While the butter is melting, soak the French toast in the beaten eggs, turning to coat the bread well. Sauté until golden brown, turning them as necessary.

Transfer the finished slices to a baking dish placed in a warm oven until you’re ready to serve. Dust with confectioners’ sugar and serve with the remaining butter and warm cherry maple syrup.

For the cherry maple syrup:

In a small saucepan over low heat, warm the maple syrup. Add the cherry syrup slowly, stirring to combine. Serve warm.

Brioche Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Brioche Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.