I just love a leisurely brunch on the weekend!  

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And one of my favorite recipes that has already been published Raspberry and Mascarpone Stuffed French Toast (click here for the recipe), is a beloved recipe that I wanted to tweak to try something new to serve our guests that we are hosting this weekend.

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We have a group of NASCAR fanatics in my family.

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And these race fans make an ANNUAL pilgrimage to DARLINGTON, S.C. for one of the races in the series.  From Tennessee, two men and their wives drive down to stay with us for the weekend.  And then in the dark wee hours of the morning, the guys drive over (about 3 hours from here) to the race and the gals stay back here with me on the acreage and do something . . . well, gal-ish and totally unrelated to a car race!  Now mind you, if you’re a female that loves car racing, than go for it . . . I just like my horsepower in a real ‘live’ horse and not under a hood like my car-crazed husband where he prefers horsepower to be located!

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We understand and respect our differences about sources of horsepower!  To each his/her own, right?  Whatever tickles one’s pickle is just fine with me!

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After we each do our own thing, there IS ONE THING that BOTH OF US want to make sure of  . . . and that is to have a big brunch ready for our guests after they’ve driven through the night after the race to return to our farm and then to have a full tummy for their return trip back to Tennessee.

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Here’s what my daughter and I prepared this year:  Raspberry and Lemon Curd Mascarpone Stuffed French Toast!

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This is a new recipe . . .  an experiment, and it was (humbly stated) absolutely, amazingly, over-the-top DELICIOUS!  My daughter said, “Mom this was worth breaking my resolution of giving up sugar during Lent”.   My son-in-law who doesn’t like sweet food in the morning loved it and my husband had 2 huge servings.  It’s so easy too:  prepare it the night before and fry them in the morning!

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And now here’s my new recipe for you, I hope that you enjoy it:

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Print

Raspberry and Lemon-Curd Mascarpone Stuffed French Toast

What You Need:

1 loaf Challah or Brioche bread, cut into 2" slices including the crust

Batter for Dipping The French Toast

6 jumbo eggs 1 cup half and half (or heavy cream if you want to take it to a new level!) 1 tsp. ground cinnamon 2 Tbsp. sugar 1 Tbsp. pure vanilla extract pinch of freshly ground sea salt

Filling For The French Toast

8 oz. Italian mascarpone cheese, room temperature ½ tsp. pure vanilla extract 8-oz. jar of lemon-curd zest of 1 lemon 6 Tbsp. powdered sugar 2 cups fresh raspberries

For frying & baking

2 Tbsp. high quality butter

Garnish

Lots of fresh raspberries Powdered sugar for dusting Serve with: Maple syrup

Instructions

Prepare the Filling:

In a medium bowl, whisk together the mascarpone cheese, lemon curd, lemon zest, powdered powdered sugar and vanilla, combining nicely until smooth. Set aside to stuff the bread.

Stuff the Bread Slices:

Cut the bread into into 2" generously thick slices. Spread mascarpone-lemon curd mixture on top of one layer of bread slices up to about ¼" from the edge of the bread slices to prevent filling from overflowing. Place a generous amount of fresh whole raspberries all over each bread slice. Dollop any remaining mascarpone lemon-curd mixture on top of the raspberries. Top the spread bread slices with the other slice of bread.

Prepare the Batter:

In a medium bowl, with an immersion blender, mix together the eggs, half and half, sugar, cinnamon, vanilla and pinch of salt.

Baking

Lay the stuffed bread slices in a single layer in a large baking pan. Pour the batter all over the stuffed bread slices. Cover with aluminum foil and refrigerate overnight. In the morning or before brunch is served pre-heat the oven to 350 degrees. Remove the batter-soaked stuffed toast from the batter. Melt a generous amount of high-quality butter in a heavy frying pan (such as cast iron). Place the battered, stuffed bread slices into the hot butter and cook until a nice golden-brown color appears. Place the prepared french toast in an uncovered baking dish in the heated oven and bake for 1/2 hour. Dust with powdered sugar. Garnish with raspberries. Serve immediately out of the oven with warm maple syrup

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http://www.italianbellavita.com/2014/04/raspberry-mascarpone-cheese-stuffed-french-toast/

 

Oh and don’t forget the great GIVEAWAY that is still going on from last Sunday

. . . it lasts for one more week!

1 copy of “The Glorious Vegetables of Italy” by Domenica Marchetti (2014)

and several great food items from me!

This week the theme for Sunday Supper is one that I just love and that was perfect in timing, “Stuff, Roll and Wrap!”   So please do look through the list of amazing recipes that follows my stuffed French toast recipe from those who participated this week and then stop by and give them a friendly visit to their blogs!

Starters and Snacks

• Easy Apple Dumplings by Hezzi-D’s Books and Cooks
• Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
• Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
• Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
• Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
• Eggy Rice Wraps by Jane’s Adventures in Dinner
• Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
• Onigiri by Brunch With Joy
• Stuffed Pierogie Shells by Seduction in The Kitchen
• Scotch Eggs with Sriracha Dipping Sauce by Run DMT
• Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian

Entrees and Mains

• Rouladen by The Not So Cheesy Kitchen
• Stracci di Antrodoco by Manu’s Menu
• Eggplant Rollatini by MealDiva
• Chicken Cordon Blue by The Foodie Army Wife
• Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
• Chicken Taco Egg Rolls by Table for Seven
• Shrimp Tempura Rolls by Small Wallet, Big Appetite
• Lemon and Herbed Stuffed Salmon by Nosh My Way
• Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
• Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
• Mascarpone Blueberry Stuffed French Toast by gotta get baked
• Korean-style Meaty Stuffed Potatoes by kimchi MOM
• Strawberries and Cream Pancake Roll by Curious Cuisiniere
• Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
• Rolled Greek Meatloaf by Kudos Kitchen By Renee
• Shrimp Burritos Con Queso by Cooking On The Ranch
• Bee-Bim Bop Sushi Rolls by NinjaBaking.com
  
• Angel Hair Shrimp Lettuce Wraps by Family Foodie
• Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
• Zucchini Boats by Confessions of a Culinary Diva
• Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
• Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
• Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
• Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
• Ham, Turkey and Cheddar Turnovers by Magnolia Days
• Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
• Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
• Pizza Pockets by girlichef
• Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
• Beef Wellington Braciole by Cupcakes & Kale Chips
• Greek Salad Wrap by The Messy Baker
• Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz

All things Sweet

• Carrot Cake Cinnamon Rolls by Chocolate Moosey
• Chocolate Hazelnut Rugelach by Desserts Required
• Chocolate Cake Roll by That Skinny Chick Can Bake
• Cannoli Stuffed French Toast by Momma’s Meals
• Lemon Poppyseed Swirl Cookies by What Smells So Good
• Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
• Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
• Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
• Orange Chocolate Swiss Roll by Noshing With The Nolands
• Salted Caramel Chocolate Cookies by Alida’s Kitchen
• Flourless Peanut Butter and Jelly Cookies by Pies and Plots

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

 

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