No doubt about it, breakfast is my favourite meal of the day. It’s just so fatty and comforting and delicious (three of the best words in the world). Bacon is often the star of the meal so obviously, breakfast is amazing.
While I love the act of going out for breakfast/brunch with friends and family (with plenty of mimosas, natch), it often hurts my heart to shell out so much money for a meal that I can make satisfactorily at home. This is especially true when it comes to French toast. Rarely is it as delectable as a menu makes it sound. Often times it’s dry, rubbery, flavourless, just plain ol’ lacklustre. And it’s expensive. That’s why I love making it at home.
I don’t know why but when I saw the “stuff, roll and wrap” theme for this week’s Sunday Supper, my mind immediately went to stuffed French toast. Our host today is the fabulous Amy of Kimchi Mom. I love this lady. She’s hilarious and makes the most incredible food, like spam ramen burgers. Ferreals. She became the Husband’s personal hero after creating that gem!
The day I made my dish, I forced my sister and my brother-in-law to come over to help me eat this. They were blown away by how freaking delicious it was and for once, humble ol’ me had to agree. Imagine if unicorns and fairy dust and rainbows were turned into one awesome magical food. That’s how good this tasted. Like a party in your mouth, son. My brother-in-law immediately asked my sister to make this for him at home. Baking your own bread totally optional (unless you’re a bit crazy like me).
I baked two fresh loaves of challah using this Cool Rise Challah recipe from food52.com.
It was my first time ever making challah. The recipe is easy, you leave it in the fridge overnight and then bake it the next morning. I had to look up a video on how to do the 6-braid. Not too shabby, eh?
I sliced the bread pretty thick, about an inch and a half. I used twelve slices for this recipe so I’m not kidding when I say it feeds a crowd.
Mascarpone Whipped Cream
Makes approximately 3 cups
1 1/2 cup mascarpone, room temp
1 cup whipping cream
zest of 1 lemon (optional)
1 tsp vanilla extract
1/2 cup icing sugar
Add all the ingredients into a large bowl or the bowl of your stand mixer. Mix together until soft peaks form.
Blueberry Compote
Makes approximately 2 1/2 cups
3 cups frozen blueberries
juice of 1 lemon
4 tbsp sugar (or more according to taste)
cornstarch slurry (approximately 1 tbsp cornstarch and 1/4 cup water, mixed)
In a medium saucepan, add the blueberries and cook over medium high heat until you see the liquid release from the berries. Turn the heat down to medium. You can smash the blueberries a bit with the back of a spoon or a fork to break them up. Add the lemon juice and sugar. Taste the mixture. If you want it sweeter, you can add more sugar but I didn’t have to use more than 4 tablespoons. Mix the cornstarch slurry and add half to the blueberries, stirring to combine. Allow the mixture to come to a boil (bring the heat back up to to medium high if needed). If you like the consistency of the blueberries at this point, remove the saucepan from the heat. I like my compote to be fairly thick so I used the entire slurry mixture.
French Toast
Makes 12 slices – my recommendation, use a bread with some flavour, like brioche or challah
6 large eggs
1/2 cup whipping cream
1 tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
2 cups Frosted Flakes, crushed
butter for the pan
Combine the first 6 ingredients in a large deep bowl and mix together. Dip the bread slices into the mixture. Allow the slices to sit in the mixture longer for more absorption of the custard. Dredge the slices in the crushed Frosted Flakes so that they’re evenly coated.
Heat the butter in a pan on medium high. Turn the heat down to medium when you add the French toast. Cook until golden, about 2-3 minutes on each side. Keep an eye on your French toast. The sugar in the Frosted Flakes makes them prone to burning. Use your judgment regarding cooking time. I like my French toast a bit gooey and custardy inside. If you prefer it drier, cook it longer.
When each slice is cooked, transfer to a wire rack and place in the oven if you’re not eating it immediately. For assembly: place a slice on a plate, top with the mascarpone whipped cream and then the blueberry compote. Place another slice on top. You can dust the tops with powdered sugar and pour on maple syrup for even more sweet goodness.

More is more, amirite?!
I could eat the mascarpone with a spoon. Ditto with the blueberry compote. The bread is ridiculously soft and flavourful on the inside, with that crunchy, sweet, caramelized Frosted Flake crust on the outside. In short, together, it tastes like a unicorn (see my rave review from above).

The aftermath. You wouldn’t believe how fast I shovelled this into my ravenous mouth.
Are you looking for more amazeball foods stuffed inside other amazeball foods? Then check out this incredible list of goodies by my Sunday Supper friends:
Starters and Snacks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Roll by Small Wallet, Big Appetite
- Lemon and Herb Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Greek Rolled Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All Things Sweet
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon-Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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Totally obsessing over that GORGEOUS loaf of challah. Challah french toast is most definitely the best there is and I can’t get over how fabulous it looks with the fruit and mascarpone just oozing out the sides. (Note: this is the only time when the word ooze is used in a positive way).
Oh my gosh this is GORGEOUS! I love these stuffed French toasts. What a perfect idea for a brunch or a house party !!
OhhhEmmmmGeeeeee I am dying! This is an AMAZING dish. I can imagine it in my mouth and trust me, I am drooling!
Wow….I’m speechless! One that this looks absolutely amazing never mind sounds amazing but two because you did awesome making that bread! You go girl! 🙂
Stuffed French toast is awesome, and that bread is gorgeous!
Aaaaaaaaaaarrrrrrrgggggggggggggggghhhhh, who is going to make this for me. It looks totally yummy, delicious and the fact there is mascarpone involved and gorgeous home made bread only tells me even more that this is sooooo worth making for breakfast or … eh … anytime!!!
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Oh wow! Not only does your challah look amazing but the French toast looks to die for! I used to love making French toast as a child – and not just for breakfast; my parents owned a bakery so I was always cooking with leftover bread, even if it meant French toast for dinner. I’m not sure the last time I had French toast … something I need to rectify after reading this post!
Stuffed french toast is so perfect for brunch, and for this theme! Glad to see you used challah!
yum and a half!
Oh my gosh that might be the most incredible french toast I have ever seen. I NEED to make this.
Omg. Omg. Omg. I just made a savory stuffed French toast this weekend and now I wish I’d done this instead!! Mascarpone and blueberry? And cereal crusted? Oh my lord…. Also, pretty sure I’ve never seen more beautiful challah. Love this, Nancy!
Breakfast is DEF the best meal of the day, hands down, cus anything goes!
Yes Nancy, I too could eat mascarpone with a spoon, and often do. This French toast looks amazingly good. Why have it for breakfast, I think it’s a perfect dinner too!
I’m with you – as much as I love going out for a leisurely brunch, I’ve found that Jeff and I can make it much better at home! I actually prefer it now to restaurant brunches!
My mouth started watering just thinking about Frosted Flakes. I love those things, and haven’t had them in sooooo long. I’m crushing on this French toast so, so hard, and I’m not even normally a big fan of French toast. I’m sending Jeff this recipe and hoping for the best 😉
I surrender! Challah plus yummy fruit — what’s not to love
Decadence. I’d definitely clean my plate if someone served me this!
Dear God Nancy, there I go again, salivating at looking at your baked goods. That bread is SO beautiful and and the slices are gorgeous. But that french toast!!! Wow, I think that is the most decadent french toast I have ever seen! It’s so thick and moist looking and I love how it is sandwiches with the fruit and cream. I seriously don’t blame you for shoving your face into it, haha! I also hear ya too, I can’t stand to pay money for food at restaurants, when most don’t meet my satisfaction or knowing I can cook what I want at home. Most cases, the food would make me sick anyhow 😦
Oh my gosh Nancy – I’m fully a week (actually 2 weeks so I’m half way there) behind in my reading but this one was so worth waiting for! I have already pinned it and can’t wait to make it myself!
How decadent does this look?!?! You’re making me drool..
This looks lovely. Breakfast is my favorite too. You just can’t go wrong can you? Love this french toast!
Nancy, there’s just no explaining how much I love this stuffed French toast. I mean, it’s oozing deliciousness. I believe that all French toast should be stuffed. Love the last photo.
Om-freaking-g, Nancy! I am totally blown away here. That dish is amazing! And I can’t believe you made that challah! I bow at your feet, girl. That is so gorgeous, and so are your photos. Pinning this beautiful post
I am so excited to make this for brunch at the cottage on the upcoming long weekend! Do you think that the mascarpone cream would keep well if I were to make it 2 days prior and keep it refrigerated?!?
The mascarpone cream should be fine in the fridge for two days (I probably wouldn’t want to keep it any longer than 3 days, tops). If there’s any separation, just whip it with a fork or whisk to bring it back together. I hope you try the recipe! Please come back and let me know how it turns out. Have a great weekend at the cottage (that sounds divine!).
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Is there something else that could be used besides frosted flakes? Perhaps almonds with brown sugar?
Hi Elisa! Sorry for this late response. I don’t know if that would work – I’d worry about the brown sugar burning as the french toast is being fried (I almost had that problem with the Frosted Flakes since there’s such a high sugar content in that cereal). You could try panko crumbs, coconut, chopped nuts without any sugar or you could omit the crust altogether. Let me know what you end up doing!
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