Description
These Decadent Lemon Mascarpone Stuffed French Toast Roll Ups are a delightful twist on classic French toast. Filled with a creamy lemony mascarpone mixture and rolled inside soft brioche or challah bread, they’re pan-fried to golden perfection. A perfect sweet breakfast or brunch treat bursting with rich mascarpone flavor and a refreshing hint of lemon zest.
Ingredients
Scale
Mascarpone Filling
- 8 ounces mascarpone cheese
- 2-3 tablespoons non-alcohol limoncello alternative (or 1 tablespoon lemon extract mixed with 2 tablespoons simple syrup)
- 2-4 tablespoons powdered sugar
- Zest from half a lemon
French Toast Roll Ups
- 8-10 slices thick-sliced brioche or challah bread
- 2 large eggs
- 1/2 cup whole milk or half-and-half
- 1 teaspoon vanilla extract
- Pinch of salt
- Unsalted butter for cooking
Instructions
- Prepare Filling: In a medium bowl, gently combine mascarpone cheese with the non-alcohol limoncello alternative. Then add powdered sugar and lemon zest, mixing until smooth and creamy for a luscious filling.
- Prepare Bread: Trim off the crusts from each slice of bread and flatten each slice using a rolling pin until it is about half its original thickness, making it easier to roll.
- Assemble Roll Ups: Spread a tablespoon or two of the mascarpone filling evenly over one side of each flattened bread slice, leaving a small border around the edges to prevent filling from leaking. Roll up each slice tightly, sealing the seam well to hold the filling inside.
- Prepare Egg Batter: In a shallow dish, whisk together eggs, milk or half-and-half, vanilla extract, and a pinch of salt until the mixture is well combined and smooth.
- Dip Roll Ups: Quickly dip each stuffed roll-up into the egg batter, ensuring all sides are coated without soaking the bread too long, which could cause it to fall apart.
- Cook Roll Ups: Heat a large non-stick skillet over medium heat and add a generous amount of unsalted butter. Place the roll-ups seam-side down in the skillet and cook for 2-3 minutes on each side until they become golden brown and slightly crispy.
- Serve: Transfer the cooked roll-ups to a serving plate and dust with powdered sugar and additional lemon zest for a fresh, bright finish. Serve warm for best flavor and texture.
Notes
- Using thick-sliced brioche or challah is essential to hold the filling and maintain texture during cooking.
- You can substitute the non-alcoholic limoncello alternative with lemon extract and simple syrup for a similar flavor.
- Make sure to seal the bread rolls tightly to prevent the mascarpone filling from leaking during cooking.
- Serve immediately after cooking for best taste and texture, as these roll ups are best enjoyed warm.
- For variation, try adding fresh berries to the filling or topping with maple syrup or honey.
