Best Mascarpone Stuffed French Toast With Salted Caramel Banana Sauce Recipes

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BANANA STUFFED FRENCH TOAST



Banana Stuffed French Toast image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 14

4 tablespoons butter
1/4 cup light brown sugar
Pinch ground cinnamon
3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces cream cheese, room temperature
1 large unsliced loaf French bread, bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon rum extract
Nonstick cooking spray
Confectioners' sugar, for garnish
Maple syrup, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
  • Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
  • In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
  • Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
  • Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

MASCARPONE-STUFFED FRENCH TOAST WITH SALTED CARAMEL-BANANA SAUCE



Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce image

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!)

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 18

12 Texas toast
1 ounce cream cheese, softened
0.5 cup mascarpone cheese (4 ounces)
0.5 cup chopped pecans or macadamia nuts, toasted
2 tablespoon packed brown sugar
1 teaspoon ground cinnamon
0.25 teaspoon salt
6 eggs, lightly beaten
3 cup milk
0.25 teaspoon salt
1 Salted Caramel-Banana Sauce
0.75 cup packed brown sugar
0.5 cup whipping cream
0.5 cup butter
2 tablespoon light-color corn syrup
1 teaspoon vanilla
0.5 teaspoon sea salt
1 banana

Steps:

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

Nutrition Facts : Calories 965 kcal, Carbohydrate 90 g, Cholesterol 355 mg, Protein 24 g, SaturatedFat 30 g, Sodium 1107 mg, Sugar 49 g, Fat 61 g, UnsaturatedFat 23 g

SALTED CARAMEL FRENCH TOAST BAKE RECIPE BY TASTY



Salted Caramel French Toast Bake Recipe by Tasty image

Here's what you need: sugar, water, double cream, rock salt, eggs, milk, brown sugar, vanilla extract, cinnamon, white bread, chopped pecan, icing sugar

Provided by Matthew Cullum

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

1 cup sugar
3 tablespoons water
1 cup double cream
1 teaspoon rock salt
6 eggs
1 cup milk
¼ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
14 oz white bread, chopped into chunks
½ cup chopped pecan
icing sugar, as needed

Steps:

  • In a small saucepan, add the sugar and water, carefully swirling the pan to make sure the water is covering all the sugar. Cook on a medium heat for 5 minutes, or until a deep amber colour, without stirring.
  • Turn off the heat and add the double cream, whisking until smooth. Stir in the salt and cool.
  • Preheat oven to 350˚F/(180°C).
  • In a large bowl, add the eggs, milk, sugar, vanilla extract, cinnamon, and most of the cooled salted caramel sauce and whisk until smooth.
  • Placed the chopped white bread into a greased heatproof dish and pour over the egg mixture. Sprinkle over chopped pecans and bake for 45 minutes. (If the top of the bread is burning, cover with foil halfway through baking.)
  • Serve with icing sugar and leftover salted caramel sauce.
  • Enjoy!

Nutrition Facts : Calories 539 calories, Carbohydrate 65 grams, Fat 26 grams, Fiber 3 grams, Protein 16 grams, Sugar 37 grams

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING



Mascarpone-Stuffed French Toast with Berry Topping image

I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings (4 cups sauce).

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1 package (12 ounces) frozen unsweetened mixed berries
2 cups coarsely chopped fresh strawberries or blueberries
1 loaf (1 pound) challah or egg bread, cut into 12 slices
6 tablespoons mascarpone cheese
6 large eggs
1-1/2 cups heavy whipping cream
3/4 cup 2% milk
3 teaspoons ground cinnamon
3/4 teaspoon vanilla extract
4 tablespoons butter

Steps:

  • In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

Nutrition Facts :

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