Mascarpone Rhubarb Stuffed French Toast

Course: Breakfast, Dessert
Cuisine: American
Keyword: Mascarpone Rhubarb Stuffed French Toast
Dessert Type: Misc. Desserts
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 237kcal
Author: Elizabeth LaBau
This is the stuff breakfast dreams are made of! I love the contrast between the sweet, rich mascarpone filling, the tart rhubarb jam, the crunchy outer crust of the French toast, and the custardy interior.
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For the Rhubarb Jam:

  • 12 oz rhubarb trimmed and cut into small chunks (about 3 cups chopped)
  • 1/2 granulated sugar (1/2 – 3/4 cup)
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice
  • 1/4 tsp cinnamon

For the Mascarpone Filling:

For the French Toast:

  • 1/2 tsp cinnamon
  • 3/4 cup whole milk
  • 3 eggs
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 lb loaf challah or brioche
  • 2 cups cornflakes cereal
  • Butter for cooking


To Make the Rhubarb Jam:

  • Combine the rhubarb, 1/2 cup sugar, vanilla, lemon juice, and cinnamon in a medium saucepan over medium heat. Stir while the sugar melts and the rhubarb lets off some of its juice. Bring the pan to a boil and once boiling, turn down the heat and simmer the rhubarb on medium-low heat. While it's cooking, carefully taste it and add more sugar if necessary, to suit your taste.
  • The rhubarb will become soft and eventually disintegrate as it cooks. Continue to cook it until it thickens and a bunch of the liquid boils off, about 15-20 minutes. It should have a loose jammy texture at this point—it will get thicker as it cools.
  • Remove the pan from the heat and pour it into a storage container. Refrigerate until cool. The jam can be made up to a week ahead of time and stored in the refrigerator.

For the Mascarpone Filling:

  • Combine all of the ingredients in a medium bowl, and stir until everything is well-mixed and there aren't any lumps of mascarpone. Taste the filling, and add more sugar if necessary.

To Make the French Toast:

  • Place the rhubarb jam in a pastry bag fitted with a round tip, and place the mascarpone filling in a separate pastry bag with a round tip. Set aside for now.
  • In a large bowl, whisk together the cinnamon, milk, eggs, vanilla, brown sugar, and salt. Cut the challah loaf into slices about 1 1/4-inch thick. For my loaf, this means I got 8 good-sized slices out of it, and two bread heels I reserved for another use. Pour the cornflakes into a large zip-top bag and roll over them with a rolling pin until they're crushed into fine crumbs. Pour them into a pie tin or wide shallow bowl.
  • Use a sharp knife to cut a slit in the bottom of each slice of bread. Cut almost across the length of the bread, and try to work the knife as far toward the top of the slice as possible, without cutting through the sides or top of the slice.
  • Stick the pastry bag with the mascarpone into the slit of one of the bread slices, and squeeze so that the mascarpone comes out and fills some of the space in the bread—leave a little room for the jam you're about to add, too. If you have trouble, try holding the bread along the sides and gently squeezing them together so that the bread pocket gapes open a little bit. Next, stick the rhubarb jam bag in the slit, and squeeze the jam into the center of the bread. It's okay if the bread is bumpy and gaps open a little bit. Repeat with the remaining bread slices.
  • Place a large sauté pan over medium heat, and melt 2 tbsp butter in the pan. (You may want to try medium-low heat if your stovetop tends to run hot.) Dip a slice of bread into the custard mixture, turning it so that it soaks both sides. Press the bread into the cornflakes, flipping it so that both sides are coated in cornflakes. Put it in the pan and repeat with more slices. Cook the bread for about 2 minutes on each side, until golden brown and crispy.
  • Take the bread out, add more butter, and repeat the process until all of the slices are cooked. Serve immediately with fresh fruit, powdered sugar, or syrup. For the best taste and texture, this French toast should be enjoyed right after it's made.


 I've written the recipe to include homemade rhubarb jam, but you can always substitute store-bought or swap it with another kind of jam entirely. If you make the homemade version, chances are you'll have some jam left over, which is perfect for spreading on top of your freshly cooked French toast!


Calories: 237kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 135mg | Potassium: 187mg | Fiber: 1g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 5.4mg | Calcium: 106mg | Iron: 2.4mg