Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce

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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!)

Mascarpone-Stuffed French Toast with bananas and pecans
Photo: Andy Lyons
Prep Time:
20 mins
Chill Time:
2 hrs
Bake Time:
1 hrs
Total Time:
20 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 12 slices Texas toast

  • 1 8 ounce package cream cheese, softened

  • ½ cup mascarpone cheese (4 ounces)

  • ½ cup chopped pecans or macadamia nuts, toasted

  • 2 tablespoon packed brown sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 6 eggs, lightly beaten

  • 3 cup milk

  • ¼ teaspoon salt

  • 1 recipe Salted Caramel-Banana Sauce

Salted Caramel-Banana Sauce

  • ¾ cup packed brown sugar

  • ½ cup whipping cream

  • ½ cup butter

  • 2 tablespoon light-color corn syrup

  • 1 teaspoon vanilla

  • ½ teaspoon sea salt

  • 1 banana

Directions

  1. 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.

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

  3. 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.

Salted Caramel-Banana Sauce

  1. 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.

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 (per serving)

965 Calories
61g Fat
90g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 965
% Daily Value *
Total Fat 61g 78%
Saturated Fat 30g 150%
Cholesterol 355mg 118%
Sodium 1107mg 48%
Total Carbohydrate 90g 33%
Total Sugars 49g
Protein 24g
Vitamin C 2.4mg 12%
Calcium 383.7mg 30%
Iron 3.8mg 21%
Potassium 475mg 10%
Folate, total 104.8mcg
Vitamin B-12 1.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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