Mascarpone Rhubarb Stuffed French Toast

Oh Friday, it’s so good to see you. It’s been a rough week. My son—overachiever that he is—is apparently getting an A in Germ Theory at preschool, because he managed to contract both Scarlet Fever and one of those weird toddler viruses at the same time. He’s been a coughing, congested, rashy, hive-y, fevery mess for most of the week, and I’ve been a human sofa/nose-blower/doctor-driver/hug-dispenser. I haven’t had much kitchen or computer time, but I can recite every episode of Curious George from memory now, so I wouldn’t say this week has been a total bust.

The good news is that he’s feeling much better, which means I’m feeling much better, which means I’m finally back with a new post! I’d say a healthy Friday deserves epic Mascarpone Rhubarb Stuffed French Toast, wouldn’t you?

I actually tackled a version of this recipe a year ago, and had a resounding failure. (Insta-evidence of my disaster here.) The flavors were good, but the execution was a mess, with the mascarpone breaking down in the oven and the bread becoming gross and soggy. Solid thumbs down.

When recipes don’t work out, I have a few different responses. Sometimes I seize onto them like a tenacious terrier, making them over and over again until they do work. Sometimes I ruthlessly cut them out of my life and pretend like the whole thing never happened at all (Maple Candy-Glazed Waffle Cookies, I’m looking at you). And sometimes I just need a month…or twelve…to simmer on it and approach the recipe in a different way.

In this case, I was still excited about the idea of stuffing big pieces of French toast with mascarpone and rhubarb compote, but I knew I needed a better method.

This time around, I actually stuffed the French toast instead of trying to sandwich two slices of bread together. I cooked everything on the stovetop, because extended baking periods and mascarpone filling just don’t mix. And I added a layer of cornflakes on the outside, to bring some serious crunch and add a necessary contrast to the creamy mascarpone-and-rhubarb filling.

Success! It was worth a 12-month wait, because this is what breakfast dreams are made of. The sweet, dense French toast doesn’t even need any toppings, since it packs so much flavor into the filling. And the options! Oh, my breakfast-loving friends, you have so many options. Not a rhubarb fan? Swap out any other thick jam, or even sliced berries instead. Can’t find mascarpone? Cream cheese has got your back! (Maybe up the sugar content a little, though.) Does the hunt for challah makes you holla? Try brioche or any soft, dense sweet bread. Whatever you choose, I hope you enjoy, and I’m wishing you a delicious weekend ahead!

⇒ Click Here for the Recipe - Mascarpone Rhubarb Stuffed French Toast

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