Bourbon-Soaked Raspberry Mascarpone Stuffed French Toast with Vanilla Bean Syrup

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Thick-cut brioche gets a quick bourbon soak before hitting the pan, hiding a creamy mascarpone-raspberry filling inside. The whole stack gets drizzled with warm vanilla bean maple syrup for a brunch that feels restaurant-worthy but comes together in your own kitchen.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 68 gCarbs
• 16 gProtein
• 420 mgSodium

Ingredients

For the mascarpone filling

• 8 oz mascarpone cheese, softened at room temperature
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract
• 1/2 cup fresh raspberries, gently halved

For the French toast

• 4 thick slices (1 inch) brioche or challah bread
• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 tbsp bourbon
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, for the pan

For the vanilla bean syrup and garnish

• 1/2 cup pure maple syrup
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 1 tbsp unsalted butter
• Powdered sugar, for dusting
• Extra raspberries and fresh mint, for serving

Directions

1. Make the filling: In a medium bowl, beat the softened mascarpone with the powdered sugar and vanilla extract until smooth and fluffy, about 1 minute. Gently fold in the halved raspberries and set aside.
2. Prep the bread: Using a sharp serrated knife, cut a deep pocket into the side of each brioche slice, leaving about 1/2 inch uncut on three sides so the filling stays sealed. Be careful not to slice all the way through.
3. Stuff each brioche pocket generously with about 1/4 cup of the mascarpone-raspberry filling, pressing gently to close. Press the open edge lightly with your fingers to seal.
4. Make the custard: In a wide shallow bowl, whisk together the eggs, whole milk, heavy cream, bourbon, granulated sugar, cinnamon, and salt until completely smooth and slightly frothy.
5. Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon of butter. While it melts, dip two stuffed brioche slices into the custard, turning for about 15 to 20 seconds per side until saturated but not falling apart.
6. Place the dipped slices in the hot skillet and cook for 2 to 3 minutes per side, until deeply golden brown and crisp on the outside. Add the remaining 1 tablespoon of butter and cook the second batch. Keep cooked slices warm in a 200°F oven on a wire rack.
7. Meanwhile, make the syrup: In a small saucepan over low heat, warm the maple syrup with the scraped vanilla bean seeds and the empty pod. Simmer gently for 3 minutes, then stir in the butter until melted. Remove the pod before serving.
8. Plate two slices of stuffed French toast per person, dust with powdered sugar, and spoon the warm vanilla bean syrup generously over the top. Scatter extra raspberries and a sprig of mint over each plate and serve immediately.

Cook’s Notes

• Day-old brioche works best because slightly stale bread soaks up the custard without turning mushy. If your bread is very fresh, leave the slices out uncovered for an hour or toast them lightly first.
• To make this kid-friendly or alcohol-free, simply replace the bourbon with an extra 2 tablespoons of milk plus 1/2 teaspoon of vanilla extract. The flavor will still be rich and aromatic.
• Mascarpone can be swapped with an equal amount of whipped cream cheese mixed with 2 tablespoons of heavy cream for a slightly tangier, lighter filling.
• Assemble the stuffed bread up to 4 hours ahead and refrigerate, covered. Dip and cook right before serving so the bread does not get soggy.
• Leftover cooked French toast keeps in the fridge for 2 days. Reheat in a 350°F oven or toaster oven for 8 minutes to restore the crispy exterior.