The Best of Brunch

The Best of Brunch

Posted by Kristen McBride on Oct 7th 2019

“You just cant make normal stuff can you? Why’s the French toast got to be stuffed?” My Husband asks sardonically, “Its already good!” The twinkle in his eye and little grin show the fun he is having teasing me.

“The normal one is good but this one is better,” I reply as I scoop a dollop of the finished filling out of the bowl to taste it. He chuckles at me as I do a little happy dance at how yummy it is. “Besides, you know you love it.”

“That I do!” He hollers as he scampers away with a handful of strawberry pieces he pilfered from the syrup ingredients.

This is my normal Sunday morning routine and I love it. Sunday brunch has become a tradition in my home. Not only does brunch work better around our normal church routine, but it is a great chance for us to spend some family time before the day starts. With work and school, Sunday morning is the only real ‘breakfast time’ we have together, so I try to make it a standout every week. This week was with Stuffed French Toast with a Maple and Mascarpone filling covered in a Balsamic Strawberry Syrup.

I have had a love affair with stuffed French toast since I was a preteen and they were first released at the local IHOP and I remained a fan through adulthood, even indulging in them at 3 AM after working night shift as a young adult. Now, I have found the joy of making my own. Not only is this a showstopper meal but It is surprisingly easy. This has also been my most requested recipe to date. So without further ado:

Stuffed French Toast

1 large loaf French bread

1 cup (8 oz) mascarpone cheese

3 tbsp Sweet Cream Creamer*

1 ½ tbsp sugar

1/3 cup Sweet Maple Honey Cream

2 eggs

1 cup milk

1 tsp vanilla extract

Dash of salt


  • 1.Slice your French bread loaf into pieces about 1 to 1 ½ inches thick. Then, a pointed serrated knife (like our Wϋsthof 5” Serrated Utility Knife) cut a pocket into one side of the bread slice, leaving the other 3 sides intact. Set aside.
  • 2.In a large bowl, mix together the mascarpone cheese, creamer, and sugar. Whisk together using a stand mixer or hand mixer until well blended and fluffy, the mixture should form stiff peaks. The gently fold in you Sweet Maple Honey Cream.
  • 3.Using an icing bag, or cut corner of a plastic bag or parchment cone, pipe the filling into the pocket of the bread. How much you pipe is up to you, but I generally fill it until it is distinctly puffy but not oozing out the sides. Set the toasts out on a flat surface like a ray or baking sheet so they do not squish while they wait to cook.
  • 4.In a flat-bottomed bowl, whisk together the eggs milk, vanilla and salt and set aside,
  • 5.Heat a large pan to medium and coat with a little butter. Dip the stuffed slices in your egg mixture until the outside is just beginning to absorb the mixture but are not soaked you don’t want to get the mixture into the pocket because it may not cook through enough to cook the egg. Cook until golden, about 5 minutes per side.
  • 6.Serve hot and top with maple or Balsamic Strawberry Syrup

*If you don’t have Sweet Cream Creamer any coffee creamer will do. I like that slight vanilla flavor and extra richness that a coffee creamer can add. If you don’t have creamer like this, you can substitute it with 3 tbsp Heavy cream, 1 tsp Vanilla Extract, and another 1 tsp of sugar—or you simply substitute with Cream for a less sweet taste.

Balsamic Strawberry Syrup

1 cup granulated sugar

1 cup water

2 cups strawberries, quartered

2 tbsp Traditional Dark Balsamic Vinegar**

  • 1.In a pot over medium heat, mix the sugar and water, heating and stirring until sugar is dissolved.
  • 2.Add the strawberries and balsamic vinegar, raising the heat to high until mixture is boiling, the reduce heat to medium-low and allow the mixture too cook down, stirring occasionally, about 15 minutes
  • 3.Remove from heat and either pout the mixture through a fine strainer, separating the syrup OR use an immersion blender or blender, blend the mixture into a fairly smooth texture with soft chunks of fruit (my preferred way)

**We carry quite a variety of Balsamic Vinegars at the Farmhouse and I have had a chance to play with many of them. Jams and Syrups are a great way to mix and play with some of our available flavors. For more sweetness, use our Traditional White or Kentucky Bourbon, for a richer flavor use our Walberry or Black Walnut, or use our Chocolate Raspberry for tartness with a hint of decadent chocolate.