Mascarpone-Apple Stuffed Brioche French Toast

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



  • 3 tablespoons + 4 teaspoons unsalted butter, divided
  • 2 large apples (Gala), cored and cut into 1/2-inch pieces
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 ounces (about 1/2 cup) mascarpone cheese
  • 4 (1 1/4-inch thick) slices brioche or challah bread
  • 3 large eggs
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • Maple syrup, or honey for serving


  1. Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Add the apples, sugar, 1/2 teaspoon vanilla extract, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender but still hold their shape, 7 - 8 minutes. Transfer to a bowl and cool 10 minutes. Stir in the mascarpone.
  2. Place the slices of bread flat on the work surface and cut a horizontal slit in each to form a pocket. Stuff the pocket with the apple mixture.
  3. Whisk the remaining 1/2 teaspoon vanilla extract, eggs, milk, and salt in a large bowl.
  4. Preheat the oven to 200°F.
  5. Wipe out the skillet and return to the stove over medium heat. Melt 2 teaspoons of the remaining butter. Dip two of the bread slices in the egg mixture and add to the skillet. Cook until golden, 4 to 5 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining butter and bread slices.