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

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