French toast with mascarpone is the kind of breakfast that feels like a hug on a plate. Whether you're making it for a lazy Sunday brunch or a cosy weekday treat, this recipe transforms simple ingredients into something truly special. Sweet, soft, and gently spiced, with a creamy centre and a fruity twist—this dish is what morning dreams are made of.
Why you need to try this dish
There’s a lot to love about french toast with mascarpone. It’s simple, budget-friendly, and totally satisfying.
This dish brings everything you want from a breakfast: warm, crispy edges, soft creamy centres, and rich berry flavour in every bite. It’s not just a treat—it’s practical too.
- It’s affordable and uses ingredients you probably already have.
- It’s easily prepped ahead—make the berry compote the night before to save time in the morning.
- It’s versatile and forgiving—you can mix and match fillings based on what’s in your fridge or freezer.
- And it’s brilliant to make with children.
Get the kids involved by letting them trim the bread, roll it flat, or spread the creamy filling. Younger children can whisk the eggs or help dip the toast rolls before frying. These are simple, tactile tasks that make kids feel like real little chefs. They’ll love rolling up the bread and creating their own mini versions of the final dish. Cooking together not only helps children learn basic kitchen skills—it’s also a wonderful bonding activity.
You can even set up a little “topping station” for them to decorate their toast rolls after cooking. Think powdered sugar, sprinkles, reserved berries, or a drizzle of extra compote. It makes the meal playful and interactive, while encouraging creativity (and let’s be honest—keeping them busy while you sip your coffee).
Let’s talk ingredients
Every ingredient in this French toast with mascarpone recipe brings something meaningful to the dish. I am using soft white toast bread because it rolls easily and absorbs the egg mixture perfectly, creating a tender but crisp exterior. The egg and milk form a classic custard base—rich, light, and ideal for pan-frying. Light brown sugar goes into the egg mixture; I like it because it caramelises gently, adding a deeper, toffee-like flavour.
A few drops of vanilla essence give the custard a lovely warmth and that classic bakery-style aroma. Of course, if you’ve got vanilla pods, they’re fantastic—there’s nothing quite like the flavour of real vanilla. But I’ll be honest: I’m not able to afford the vanilla pods, so I use a good quality essence or vanilla extract instead. It’s a budget-friendly and effective substitute that still delivers great flavour.
Mascarpone is our star filling—smooth, creamy, and just sweet enough. If you don’t have mascarpone, feel free to swap in cream cheese or even a thick Greek yoghurt for a tangy twist. For the fruit, I’ve used frozen sweet cherries because they’re easy to find and make a beautiful compote. I am totally in love with combination of mascarpone and cherries, so use it often for desserts, for example check this Cherry Meringue. Since cherries are naturally sweet, I don’t add any sugar to the compote—instead, I stir in a little lemon juice to balance the flavours. But if you’re using sour cherries or tarter berries, make sure to taste the compote and add sugar if needed.
You can absolutely use whatever berries you’ve got in the freezer—blueberries, blackberries, raspberries, or even a mixed berry blend all work beautifully. This makes the dish more flexible and allows you to cook with what’s on hand or what’s currently on sale. A pinch of cinnamon or dusting of icing sugar at the end ties everything together, giving the final touch of sweetness and spice.
Quick cooking method
Start with the berry compote. Simmer the frozen cherries until they’re soft, then stir in a cornstarch slurry and a splash of lemon juice. Blend it until smooth, but keep a few whole berries aside if you like a chunky garnish. Let it cool. Meanwhile, flatten the bread slices, mix the mascarpone with the cooled compote, and spread it over the bread. Roll the slices gently, dip into the egg mixture, and fry in butter until golden and crisp on all sides. French toast with mascarpone doesn’t take long to cook—once they’re golden and crisp, you’re ready to serve.
Substitution ideas
Don’t have mascarpone? No worries—use cream cheese, ricotta, or even Greek yoghurt for a tangier twist. You can swap the cherries for any berries you’ve got on hand - try blueberries of blackberries. Mixed berry blends work especially well - for example summer berries mix. If you’re feeling adventurous, add a dash of rum essence or almond extract to the egg mixture for extra flavour. A pinch of cardamom or nutmeg can also add a lovely aromatic note. These substitutions let french toast with mascarpone adapt to your tastes, budget, or whatever’s in your fridge. It’s easy to personalise and nearly impossible to mess up.
How to serve it
This French toast with mascarpone recipe is already a star, but a few little extras can make it shine. Top it with the reserved berries or drizzle over extra compote. Add a dollop of whipped cream or a sprinkle of toasted nuts for texture. If you're cooking with kids, let them decorate their own rolls—think sprinkles, a swirl of honey, or even a tiny mint leaf for flair. It’s a lovely way to let them express creativity in the kitchen.
Serve alongside fresh orange juice, a hot cup of tea, or a proper barista-style coffee. Whether you're enjoying it solo or sharing with loved ones, it brings a little bit of joy to your plate.
Can you store it?
Honestly? I don’t recommend storing french toast with mascarpone. It’s meant to be eaten fresh—the contrast between the crispy toast and creamy centre just doesn’t hold up in the fridge. But trust me, it’ll disappear long before storage becomes a question.
French Toast with Mascarpone
Golden, crispy French toast rolls filled with creamy mascarpone and sweet cherry compote. A beautiful brunch dish that’s fun to make and even better to eat.
Ingredients
For the toasts:
- 6–8 large slices of white toast bread
- 2 large eggs
- 50 ml milk
- 1 teaspoon light or dark brown sugar
- Few drops of vanilla essence
- Butter or ghee, for frying
- Icing sugar or cinnamon, to serve
For the filling:
- 250 g mascarpone, at room temperature
- 1 bag frozen cherries (approx. 300 g)
- 2 tablespoon water
- 1 teaspoon corn starch
- 1 teaspoon lemon juice
Instructions
- Place the frozen cherries in a small saucepan over medium heat and let them thaw, stirring occasionally as they begin to soften and release juice.
- In a small bowl, mix the corn starch with two tablespoons of water until smooth, then pour this mixture into the saucepan with the cherries. Add the lemon juice and continue cooking the berries for another 2–3 minutes, stirring until the mixture thickens slightly. Remove from heat and blend the compote with an immersion blender until smooth, or leave some whole berries for added texture if you like. Set aside to cool completely.
- In a shallow bowl, whisk the eggs together with the milk, brown sugar, and a few drops of vanilla essence until well combined.
- In a mixing bowl, combine the mascarpone with the cooled cherry compote and stir until smooth and well blended.
- Trim the crusts from each slice of white toast bread, then gently roll each slice flat using a rolling pin. Spread a layer of the mascarpone and cherry filling over each flattened slice of bread. Roll each slice tightly into a log, keeping the seam side down so it holds its shape.
- Dip each roll into the egg mixture, turning to coat all sides thoroughly and letting them soak briefly.
- Heat a generous amount of butter or ghee in a non-stick frying pan over medium heat.
- Place the soaked rolls in the pan, seam side down first, and cook in batches if necessary to avoid overcrowding. Fry each roll for 2–3 minutes per side, turning until all sides are golden brown and crisp. Remove the rolls from the pan and transfer to a plate. Sprinkle with icing sugar or cinnamon before serving.
- Serve warm with extra compote or reserved berries on top if desired.
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