Happy Wednesday you guys! I’m sorry I missed last week’s recipes! It was a pretty crappy week, it snowed and rained and was just really depressing. Plus, I realized that my oven is not working properly, it doesn’t come up to temperature so I’m pretty much blind baking everything and hoping it doesn’t come out raw or too dried out from being in the oven for double the time! This week, even though I’m still struggling with a finicky oven, I managed to make this delicious Stuffed French Toast with a Peach and Summer Berries Jam, Whipped Ricotta and Mascarpone filling and a crunchy Pecan Crumble!
I guess I didn’t really struggle considering French Toast is made on the stove lol. BUT, did I mention that only 2 out of the 4 elements actually work and there’s really only 2 heat settings on the elements.. High and Off. Lol.. I think it’s time for a new stove so I can stop complaining.
I hope that sharing my grocery list for this recipe with you helps.. I know you could probably scroll all the way down to read the recipe and pick out what you need but I figure I would take the hard work out for you. My grocery list is assuming you have the basics like flour, sugar, brown sugar and basic spices like salt, cinnamon and honey. Let me know if it’s helpful and how I can tweak it to make your lives a little easier!
Here is my Grocery List:
- 1 loaf of brioche or challah bread
- whole milk
- mascarpone cheese
- ricotta cheese
- fresh raspberries
- your favourite jam (I can’t stop talking about and eating these delicious jams from Kitten and the Bear)
- ground pecans
Okay, let’s start cooking! I started by making THE easiest pecan crumble. It’s just pecans, flour, sugar, baking powder, butter and a touch of vanilla. Mixed it all together and threw that into the oven for 15 minutes. It adds the perfect amount of crunchiness that we need for this stuffed french toast.
For a little freshness, I threw together some raspberries, a little sugar, lemon juice and lemon zest and let that sit and marinate for at like 20 minutes or until you’re ready to eat!
I picked up a fresh loaf of challah bread from the market, it’s so flakey and soft and.. I’m totally drooling right now. I sliced it into 1¼ to 1½ inch thick slices, cut a slit into the centre of each for the filling and then set that aside. I made this whipped mascarpone and ricotta filling that is SO good, it’s light and creamy and melts so perfectly when you’re cooking the french toast. It’s equal parts mascarpone and ricotta, a little heavy cream, honey and vanilla. I promise, it is so good.
Kitten and the Bear’s Jams are actually to die for. I wasn’t going to admit this but I’ve been eating their jams by the spoonful.. fruits are good for you right? Haha. I’m using their Peach and Summer Berries jam, it has chunks of whole peaches with a mix of strawberries, raspberries and blueberries. I’m so sad, I just realized they’re actually sold out at the moment but hoping they bring it back soon! However, if you’re looking for a jam that will rock your socks off.. the Strawberry, Raspberry and Cream is my ALL-TIME FAVE!!!
Spoon a healthy amount of the mascarpone and ricotta filling into the centre of each slice and then another healthy spoon of your favourite jam. Prepare the egg mixture to dip the french toast slices in. I used a cake pan since it’s shallow but also holds all the egg mixture. I dipped the slices into the egg mixture for about 20-30 seconds on each side, just to make sure the bread has soaked it up but not too long that it gets soggy.
Fry these babies up in a non-stick pan or cast iron, on medium to medium-high heat. I like to keep a wire rack on a baking sheet in the oven on a love temperature (250°F) to keep the french toast nice and warm while you’re finishing up the batch.
Top the French Toast with a dollop of fresh whipped cream, some syrupy raspberries, pecan crumble and of course the best maple syrup! I hope you guys liked this Stuffed French Toast recipe and if you try it make sure to tag me on Instagram! I would love to see your creations! Happy Baking!
Whipped Ricotta and Mascarpone Stuffed French Toast
This delicious french toast is stuffed with whipped ricotta and mascarpone, peaches and summer berries jam and topped with syrupy raspberries and a crunch pecan crumble.
- 1 loaf challah or brioche
- 1 jar of your favourite jam, I used Peach and Summer Berries
French Toast Egg Mixture
- 4 eggs
- 1/2 cup whole milk
- 2 tbsp brown sugar
- 1 tbsp vanilla paste or extract
- 1/2 tsp cinnamon
- pinch salt
- 1/2 cup coarsely ground pecans
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter (half a stick), melted
- 1 tsp vanilla paste or extract
- 1 cup fresh raspberries
- 1/4 cup sugar
- zest and juice of 1/2 lemon
Whipped Ricotta and Mascarpone
- 1/2 cup mascarpone cheese
- 1/2 cup ricotta cheese
- 3 tbsp heavy cream
- 2 tbsp honey
- 1 1/2 tsp vanilla paste or extract
- 1/8 tsp salt
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a bowl, mix together the ground pecans, sugar, flour, baking powder, salt, melted butter and vanilla.
Place on the lined baking sheet and bake for about 12-15 minutes until golden brown. Give it a little stir half way through. Remove from oven and set aside.
In a small bowl, mix together the raspberries, sugar, lemon zest and lemon juice. Set aside.
Whipped Ricotta and Mascarpone Filling
In the bowl of a stand mixer, whip the ricotta and mascarpone for about 2 minutes on high. Stream in the heavy cream. Add the honey and vanilla. Continue to whip for another 2-3 minutes until light and fluffy.
Stuffed French Toast
Slice the challah or brioche into 1 1/4 to 1 1/2 thick slices. Then cut a pocket into the centre of the slice, this is where you'll add the filling.
Spoon 2-3 tablespoons of the whipped filling into the pockets of the bread and then add another 2 tablespoons of your favourite jam.
In a baking pan, whisk together the ingredients for the egg mixture. Dip the slices of bread into the egg mixture for 20-30 seconds per side, just enough for the egg mixture to soak through.
Heat a non-stick frying pan or cast iron on medium to medium heat. Add a tablespoon of butter to the pan and fry the french toast until golden brown on both sides.
Serve with fresh whipped cream, syrupy raspberries, pecan crumble and maple syrup!
- While you're cooking the French Toast, turn the oven on to 250°F with a wire rack and baking sheet so that you can keep your French toast warm while you're cooking the rest of the batch.