Grilled French Toast With Apple Berry Compote And Apple Mascarpone Cream Recipes

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MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING



Mascarpone-Stuffed French Toast with Berry Topping image

I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings (4 cups sauce).

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1 package (12 ounces) frozen unsweetened mixed berries
2 cups coarsely chopped fresh strawberries or blueberries
1 loaf (1 pound) challah or egg bread, cut into 12 slices
6 tablespoons mascarpone cheese
6 large eggs
1-1/2 cups heavy whipping cream
3/4 cup 2% milk
3 teaspoons ground cinnamon
3/4 teaspoon vanilla extract
4 tablespoons butter

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

Nutrition Facts :

GRILLED FRENCH TOAST WITH APPLE-BERRY COMPOTE AND APPLE-MASCARPONE CREAM



Grilled French Toast with Apple-Berry Compote and Apple-Mascarpone Cream image

This French toast proves that grilling isn't just for dinner.

Provided by Valerie Bertinelli

Categories     berries,bread,breakfast,brunch,cheese,fruit,grill,Main

Time 1h

Yield 2 servings

Number Of Ingredients 16

2 large Granny Smith apples, peeled and thinly sliced
2 Tbsp sugar
¼ tsp ground cinnamon
8 oz mascarpone
4 cups apple cider
⅓ cup sugar
1 cup sliced strawberries
½ cup blackberries
½ cup blueberries
2 eggs
2 Tbsp sugar
1 tsp vanilla
¼ tsp ground cinnamon
⅓ cup milk
6 slices brioche or challah
4 Tbsp butter, melted

Steps:

  • Combine the apples, sugar, cinnamon and 1/2 cup water in a small saucepan. Bring to a simmer, cover and cook over low heat, stirring occasionally, until the apples are completely tender, about 12 minutes. Uncover and cook, stirring, until reduced to the consistency of applesauce, about 2 minutes. Transfer to a bowl and cool completely. Once cool, combine 1/2 cup of the applesauce with the mascarpone; mix to blend. Refrigerate until ready to serve. (Reserve extra applesauce for another use.)
  • Combine the apple cider and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until syrupy, about 10 minutes. Cool until warm. Add the strawberries, blackberries and blueberries to the syrup. Keep warm until ready to serve. (This makes more compote than you'll need, but it's a delicious topping for ice cream!)
  • Preheat a grill pan to medium low. In a medium bowl, combine the eggs, sugar, vanilla and cinnamon. Then whisk in the milk. Brush the hot grill pan with butter to coat.
  • Dip 3 brioche slices into the egg mixture; flip and dip on the reverse side. Remove from the egg mixture, letting any excess fall back into the bowl. Immediately add the bread to the grill pan. Cook until crisp and grill marks appear, 1 to 2 minutes. Flip and cook until cooked through, 3 minutes more. Remove to a plate and keep warm. Repeat with the remaining 3 brioche slices.
  • To serve, add 3 slices of French toast to each plate. Top with apple-berry compote and dollop some apple-mascarpone cream on the side.

MIXED BERRY FRENCH TOAST



Mixed Berry French Toast image

Had this mixed berry French toast recently at a brunch and it is absolutely the best French toast I've ever had--perfect for a holiday breakfast or brunch.

Provided by cageytoo

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 9h

Yield 10

Number Of Ingredients 11

cooking spray
1 loaf Texas toast
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 ½ cups mixed frozen berries, thawed and drained
1 tablespoon ground cinnamon
8 large eggs
1 ½ cups milk
¾ cup maple syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
  • Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
  • Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden and set, 45 to 50 minutes.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 51.3 g, Cholesterol 194.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 11.3 g, Sodium 449.7 mg, Sugar 26.5 g

BAKED BLUEBERRY-MASCARPONE FRENCH TOAST



Baked Blueberry-Mascarpone French Toast image

When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. -Patricia C. Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

4 cups cubed French bread (about eight 1/2-in. slices)
2 cups fresh or frozen blueberries
2 cartons (8 ounces each) mascarpone cheese
1/2 cup confectioners' sugar
10 slices French bread (1 inch thick)
8 large eggs
2 cups half-and-half cream
1 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
Additional confectioners' sugar
1 cup sliced almonds, toasted
Additional fresh blueberries, optional

Steps:

  • In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean., Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.

Nutrition Facts : Calories 575 calories, Fat 37g fat (17g saturated fat), Cholesterol 232mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 3g fiber), Protein 17g protein.

BRIOCHE FRENCH TOAST WITH FRESH BERRY COMPOTE



Brioche French Toast With Fresh Berry Compote image

A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.

Provided by LifeIsGood

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb fresh mixed berry, sliced -about 4 cups (such as strawberries and raspberries)
1/4 cup sugar, plus
3 tablespoons sugar
2 tablespoons water
6 large eggs, beaten
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
unsalted butter, for the griddle
12 slices brioche bread, cut into 3/4 inch slices, from 2 small loaves
creme fraiche, for serving

Steps:

  • Preheat oven to 225 degrees F.
  • In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
  • Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
  • In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
  • Transfer the cream and egg mixture to a 9x13 baking dish.
  • Heat a large cast-iron griddle over moderate heat and lightly butter it.
  • Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
  • Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
  • Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
  • Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.

Nutrition Facts : Calories 641.2, Fat 14.6, SaturatedFat 6.8, Cholesterol 213.2, Sodium 737.8, Carbohydrate 106.3, Fiber 4.6, Sugar 18.1, Protein 22.8

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