Raspberry Mascarpone Stuffed French Toast with Balsamic Glaze

Impress your morning guests with this berry-sweet breakfast treat. Layered with creamy mascarpone and fresh berries, this stuffed French toast begs to be drizzled with tangy, rich balsamic.

Image of Raspberry Mascarpone Stuffed French Toast
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  • Category Title Breakfast

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo


  • 8 ounces mascarpone cheese, at room temperature
  • 1 pint raspberries, cleaned & crushed
  • 2 tablespoons Italian Wildflower Honey
  • 2 tablespoons confectioner's sugar
  • Creamy Balsamic Glaze:
  • 4 ounces mascarpone cheese
  • 3/4 cup half and half
  • 6 tablespoons confectioner's sugar, plus more for dusting
  • 2 tablespoons DeLallo Balsamic Vinegar of Modena IGP
  • French Toast:
  • 6 eggs, beaten
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 loaf Italian-style bread, sliced thick (about 10-12 slices)
  • Butter, for cooking


  • In a small mixing bowl, combine 8 ounces of mascarpone, crushed raspberries, honey and sugar. Set aside.
  • To create the finishing glaze, mix mascarpone, half and half, sugar and balsamic vinegar in a small bowl and set aside.
  • To create the French Toast: whisk together eggs, cream, vanilla and cinnamon in a separate bowl. Using a paring knife, cut a pocket into each thick slice of bread. Start on one side of bread and cut 3/4 the way through. Evenly distribute filling between slices, carefully filling bread pockets.
  • In a large skillet, melt a spoonful of butter over medium heat to coat pan. Dip the filled slices of bread into the egg mixture and place them in the pan. Cook about 2-3 minutes per side, until brown and crisp. Repeat this process with remaining slices.
  • Serve immediately dusted with confectioner's sugar and drizzled with Creamy Balsamic Glaze.

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