Is this stuffed French toast recipe dessert or breakfast? With a drizzle of caramel sauce and slices of fresh bananas, it’s a tough call. (But we say why not enjoy the mascarpone masterpiece for both!)

Source: Better Homes and Gardens
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Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce

Ingredients

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Directions

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  • Arrange half of the bread slices in a single layer in a 3-quart rectangular baking dish. In a small bowl combine cream cheese, mascarpone cheese, pecans, brown sugar, cinnamon, and salt. Spread cheese mixture evenly over bread in baking dish. Top with the remaining bread slices to make six stacks.

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  • In a medium bowl whisk together eggs, milk, and salt. Pour egg mixture evenly over bread stacks, covering all of the tops.

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  • Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.

Make-Ahead Tip

Prepare as directed. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread stacks in the prepared pan. Bake about 1 hour or until golden, turning stacks every 15 minutes. Serve warm with Salted Caramel-Banana Sauce.

Nutrition Facts (Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce)

965 calories; 61 g total fat; 30 g saturated fat; 5 g polyunsaturated fat; 18 g monounsaturated fat; 355 mg cholesterol; 1107 mg sodium. 475 mg potassium; 90 g carbohydrates; 4 g fiber; 49 g sugar; 24 g protein; 0 g trans fatty acid; 1701 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 105 mcg folate; 1 mcg vitamin b12; 384 mg calcium; 4 mg iron;

Salted Caramel-Banana Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy medium saucepan stir together brown sugar, whipping cream, butter, and light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla and sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) Stir in banana, thinly sliced.

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Reviews (3)

27 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/28/2017
Well I had to use just cream cheese, cause I can't afford Mascarpone and I also made my own syrup, but this was still great!
Rating: Unrated
01/16/2018
A question rather than a review: TWO pans for prep? I understand why, but it's not very clear in the directions. Help?
Rating: Unrated
05/09/2014
where are the ingredients for the sauce? the ones listed are a repeat for the french toast
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