Mascarpone Stuffed French Toast Bread Pudding
This mascarpone stuffed French toast bread pudding is a decadent indulgent masterpiece that comes together in minutes. All ingredients from Trader Joe’s!
After writing and posting a story yesterday that only vaguely related to what the recipe I was about to share was, I feel I should take this day to be a little more straight forward and share some general guidelines for my mascarpone stuffed French toast bread pudding. It’s a mouthful. In more ways than one.
I use one loaf of Brioche. Loaves will vary in size, but it’s okay. Just roll with it. I prefer Trader Joe’s loaf (along with Trader Joe’s everything else in this recipe). You can use any bread you like, but brioche is fantastic. Your average loaf of any bread will yield about 10 cups when cubed.
Large. White, brown, or blue. Cage free, free range, or “regular”. Whatever you like.
Heavy. Trader Joe’s pasteurized (not ultra) is my favorite. Side note: it whips up into cream faster than any other I’ve tried. A colleague even accidentally made butter once. That’s how fast it is. Super-fast!
REAL maple syrup. This can make it pricier. If you want to opt for a more budget-friendly bread pudding, do 1 cup sugar and 1 cup syrup.
Cinnamon and a hint of nutmeg help the whole “French Toast” vibe along. I use whole nutmeg and grate it fresh.
The (more) Fat
Butter, melted. Lots of it.
Maple syrup extract. Totally omittable, but again, totally amps the “French Toast” vibe.
Mascarpone cheese. Again, Trader Joe’s is my favorite. I once got a tub of another brand and it was the consistency of sour cream. NOT what I am looking for when I am wanting, say it with me, “MASK-Car-Pone-AY”
Lighten er’ up!
I kind of hesitated giving these tips since the whole premise of this dish is that it’s an indulgent decadent masterpiece. However, I like the idea of options. Switch the cream out for milk, use half the butter, even omit the mascarpone. It’ll still be fabulous while remaining a slight guilty pleasure.
Short Cuts and Do-Aheads
Blend the custard in a large food processor or blender instead of hand-whisking. Combine the ingredients the evening before so you can just pop it in the oven in the morning. Or you can even bake it up to 3 days ahead of time, put it in the refrigerator and warm it in the oven before enjoying.
Yum. Three of my favorite indulgences baked into one. You are so talented Jillian. Your Uncle Tom liked cooking, and your Grandmother Sharron was reeeally into cookng – and good at it. You’ve got cooking and creativity (many creatives in the family) in your blood. The great thing is that you took your talent, passion (born of SoCal) and developed skills and did the work required to be where you are today. Queen of the Personal Chefs. Now about those eggs — free range all the way! Show those 🐔 some 💖 Bottom line: We are proud of you Jill!!🤗
THIS RECIPE IS SO DELICIOUS!!!!!!!!!!! BUT MY FRIEND MADE IT WITH ANNISET INSTEAD OF THE OTHER EXTRACT AND IT BLOWS AWAY ANY BREAD PUDDING I HAVE EVER HAD IN MY WHOLE LIFE, AND i’M 60 YEARS OLD. SHE ALSO USED BLACK BERRIES & CUT DOWN ON THE MAPLE SYRUP. ABSOLUTELY OUTRAGEOUS AND DELICIOUS, AND YOU MUST USE THE BRIOSHE! TOTALLY GOURMET, AND IF YOU HAVE A GOURMET TOUNGUE, YOU CAN TELL! THE MARCAPONEY CHEESE MAKES IT!
That’s awesome! the bread, cream, eggs, and butter are all you need as the baseline for any flavors, really. You could even go savory with it at that point and make it a “strata”.
When do you add the mascarpone?
Hi Sally, Sorry about that! I left the part out by mistake and will fix it. After you pour the bread and custard into the baking pan, take spoonfulls of the mascarpone and stud it into the mixture throughout the baking pan.