Golden brioche sandwiches hide a creamy mascarpone and fresh berry filling, finished with warm vanilla maple syrup and crunchy pecans. This indulgent French toast is ideal for a weekend brunch or special breakfast, combining sweet fruit, rich cheese, and buttery bread in every bite.
Estimated nutrition
Per serving
Based on 2 servings
The ingredients changed after these numbers were calculated, so they may be out of date.
- Calories
- 790 kcal
- Protein
- 19 g
- Carbs
- 91 g
- Fat
- 40 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: AI estimate from the recipe text (not matched ingredient by ingredient)
Ingredients
Loading serving controls…For the stuffed French toast
- 4 thick slices brioche bread (about 200 g)
- 115 g mascarpone cheese
- 1 tbsp powdered sugar (8 g)
- ½ tsp vanilla extract
- 150 g mixed berries, sliced if large
- 2 large eggs
- 120 ml whole milk
- ½ tsp ground cinnamon
- 1 tbsp butter (14 g)
- ⅛ tsp salt
For the vanilla maple syrup
- 60 ml pure maple syrup
- ½ tsp vanilla extract
- 15 g chopped pecans
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Ceylon cinnamon — Enhances the sweet custard flavour.
- Toasted hazelnuts — Offer a nutty alternative to pecans.
Instructions
- 1
In a small bowl, mix the mascarpone, powdered sugar, and ½ teaspoon of vanilla extract until smooth.
- 2
Spread the mascarpone mixture over two slices of brioche. Distribute the berries over the filling, then top with the remaining slices to make two sandwiches. Press the edges gently to help the sandwiches hold together.
- 3
In a shallow dish, whisk the eggs, milk, cinnamon, and salt until combined.
- 4
Melt the butter in a large nonstick skillet over medium-low heat.
- 5
Dip each sandwich into the egg mixture for approximately 5–10 seconds per side. Let excess custard drip off so the bread is coated without becoming soggy.
- 6
Cook the sandwiches for 4–5 minutes per side, adjusting the heat as needed. Cover the skillet briefly if necessary to warm the filling. The exterior should be golden, and the egg coating should be fully cooked.
- 7
Meanwhile, gently warm the maple syrup in a small saucepan or microwave-safe bowl. Stir in the remaining ½ teaspoon of vanilla extract. Do not boil.
- 8
Cut each sandwich in half. Divide between two plates, drizzle with the vanilla maple syrup, and finish with the chopped pecans. Serve warm.
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