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Mascarpone-Stuffed French Toast with Salted Caramel-Banana Sauce


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Rate this recipe 4.6/5 (10 Votes)


  • French toast:
  • 12 slices Texas toast
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup mascarpone cheese (4 ounces)
  • 1/2 cup chopped pecans or macadamia nuts, toasted
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 eggs, lightly beaten
  • 3 cups milk
  • 1/4 teaspoon salt
  • Salted Caramel-Banana Sauce:
  • 3/4 cup packed brown sugar
  • 1/2 cup whipping cream
  • 1/2 cup butter
  • 2 tablespoons light-color corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1 banana


Adapted from


Step 1

French Toast:
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. Cover with plastic wrap. Chill for at least 2 hours or up to 24 hours.

Preheat oven to 375 degrees 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.


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