I had some mascarpone in the fridge, and I wanted to make something really special out of it. Something that would say fall. My mind got to work, and I decided something pumpkiny and breakfasty would be the right way to go. So I came up with this. The longer name for this is Almond-Crusted Pumpkin Mascarpone Stuffed French Toast. That’s what I announced when I made it last Saturday morning.
But truth be told, after I made up the filling, I didn’t really love the flavor. I think I like mascarpone when it’s by itself, not mixed with other things. So I remixed another batch of the filling, this time with cream cheese. I loved it that way. When you make it, it’s your call. If you love mascarpone, that has a much less tangy flavor than cream cheese, by all means, use that. If you want to spend half the price and make it the way I preferred it, then just use cream cheese. Either way, this french toast is sweet, and toasty, and tastes like fall.
Almond-Crusted Pumpkin Mascarpone (Or Cream Cheese) Stuffed French Toast Recipe
For the Filling:
- 4 ounces cream cheese
- 3-4 tablespoons canned pumpkin
- 1/2 cup-1 cup powdered sugar
For the French Toast:
- Sliced bread (I used white for this, but you can go healthy.)
- 3 eggs
- 1/2 cup milk
- 1/2 teaspoon nutmeg
- 2 teaspoons ground cinnamon
For the Almond Crust:
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
For Cooking and Serving:
- Pure Maple Syrup
1. Mix together the ingredients for the filling with an electric mixer, adding as much sugar you need until you reach a thick, spreadable consistency. Spread a generous amount on half the slices of bread. Press the other slices on top to make sandwiches.
2. Mix together the ingredients for the french toast liquid in a shallow baking dish such as a pie plate. Mix together the ingredients for the almond crust in a separate baking dish. Soak the “sandwiches” in the french toast liquid first, and then dip in the almond crust mixture and coat well.
3. In a non-stick skillet set over medium-low heat, melt about a teaspoon of butter, and fry the stuffed french toast on both sides until golden. Place in a warm (220 degrees) oven. Repeat with remaining toasts. Serve with butter and warm maple syrup.