Stuffed French Toast w/ Raspberry Balsamic Sauce

Note: To make everything from scratch, here's our Challah bread recipe:

Note: This recipe can easily be switched to use any berry balsamic that we carry! Visit our Dark Balsamic Page Here

Raspberry Balsamic Sauce
1/4 Cup Raspberry Dark Balsamic
2 Tbsp maple syrup
1/2 Tbsp lemon juice

Mascarpone Filling
1/2 Cup mascarpone cheese, room temperature
1 + 1/2 Tbsp Raspberry Balsamic (White or Dark)
1 Tbsp maple syrup

12 slices of Challah, 1/2 of an inch thick. (Or use Brioche bread)
3 eggs, beaten
3/4 Cups Milk (Dairy or Dairy-Free)
1 tsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
Sprinkle of cinnamon
Butter Olive Oil for frying, or real butter
Optional: Fresh berries for serving

Mix all sauce ingredients together in a small bowl and set aside for later.

Mix together the mascarpone filling ingredients in a small bowl, creaming them together with a small spatula until everything is combined well. Set aside.

Slice the challah or your bread of choice (Brioche or an eggy bread works really well for French toast) into 1/2-inch thick slices so you have 12 overall. This will give you 6 stuffed French toasts.

Take 6 of the challah slices and evenly spread the mascarpone filling over them equally (about 1.5 to 2 Tbsps per slice). Try to keep the filling away from the edges enough so it won't melt into the pan later. Place the other 6 slices onto the filling-covered slices as if you're making a sandwich.

Mix all of the batter ingredients together in a shallow dish. Keep that near your stove top.

Put a large non-stick pan on Medium Heat. Drizzle just a small amount of Butter Olive Oil in the pan and spread it around with a basting or pastry brush.

Take one of the stuffed French toasts and place it in the batter and let it soak for roughly 30 seconds a side, let the excess batter drip off, then place it in the hot pan. Repeat until all challah is fried. Note: Make sure you add more butter olive oil to the pan before each new pair of "sandwiches" is placed in the pan.

In a small pan on Medium Heat, add the Raspberry Balsamic Sauce and reduce for 5-10 minutes until it becomes lightly syrupy. Turn off the heat and keep warm.

Serve with or without fresh berries on top, drizzle the sauce over them, and enjoy!

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shipping notes


Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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