Challah French Toast with Mascarpone and Berries

This recipe for Challah French Toast with Mascarpone and Berries promises a morning filled with delight and indulgence.

Thick cut and custard-soaked challah is toasted to a perfect golden crust, then topped with quick, macerated berries, creamy whipped mascarpone, and crunchy pistachios.

Perfect for lazy Sundays, family breakfasts, or a festive brunch spread, this recipe elevates the classic French toast into a craveable picture worthy dish!

Ingredients

• Slices of challah bread, preferably day-old loaf
• Unsalted butter

Macerated Berries

• Assorted berries
• Granulated sugar
• White balsamic vinegar 
• Lemon extract

Custard

• Whole milk
• Heavy cream
• Large eggs
• Vanilla extract
• Brown sugar
• Lemon zest 
• Pinch of salt

Whipped Cream

• Mascarpone
• Whipping cream
• Maple syrup
• Lemon extract 

Toppings

• Unsalted pistachios
• Maple syrup
• Mint leaves

Instructions

Macerate the Berries

Gently toss everything together in a bowl cover and let sit for 1 hour.

For the Custard

In a large bowl, whisk together milk, cream, eggs, egg yolk, vanilla, brown sugar, lemon zest, and pinch of salt.

Arrange challah slices on a baking sheet. Pour the custard over the bread and let sit at room temperature for at least 30 minutes. Carefully flip halfway through, to allow both sides to absorb evenly.

Make Whipping Cream

In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, lemon extract, and salt.

Whip on high until soft peaks form, 4-5 minutes.

Use immediately or make ahead and store into a sealed container for up to 2 days in the fridge.

French Toast

Preheat the oven to 325°F, the French toast will be finished in the oven.

Heat a large nonstick skillet over medium, then add 2 tablespoons butter to melt.

Place 2 pieces of the soaked challah in the skillet and cook each side until golden brown, 3-4 minutes per side.

When finished, place on a sheet pan and repeat the process until all the French toast is golden brown.

Place the sheet pan into the oven to bake for 6-7 minutes to ensure the custard is fully baked.

Assemble

Serve warm with a heaping spoonful of the macerated fruit, a dollop of whipped cream, chopped pistachios, a drizzle of maple syrup and a few mint leaves. (optional)

Serve and enjoy!

Watch how this recipe was made here.

Equipment Used

Made in using our Hestan Culinary Thomas Keller 12.5-inch Saute Pan, OvenBond Half Sheet Pan, Provisions Mixing Bowl Set on our Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this Challah French Toast with Mascarpone and Berries recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

Challah French Toast with Mascarpone and Berries

Thick cut and custard-soaked challah is toasted to a perfect golden crust, then topped with quick, macerated berries, creamy whipped mascarpone, and crunchy pistachios.

Perfect for lazy Sundays, family breakfasts, or a festive brunch spread, this recipe elevates the classic French toast into a craveable picture worthy dish!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Inactive time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Breakfast, Brunch

Cuisine intenational, Roman

Servings 6 pieces

Ingredients

  

1x2x3x

• 6 x 1.5” slices of challah bread preferably day-old loaf
• 6 tablespoons unsalted butter

For the Macerated Berries

• 24 ounces assorted berries larger berries halved or quartered
• ½ cup granulated sugar
• 3 tablespoons white balsamic vinegar
• 1 ½ teaspoon lemon extract

For the Custard

• 2 cups whole milk
• ½ cup heavy cream
• 4 large eggs plus 1 large egg yolk
• 2 teaspoons vanilla extract
• ⅓ cup brown sugar
• ½ teaspoon finely grated lemon zest
• Pinch of salt

For the Whipped Cream

• ½ cup 4 ounces mascarpone
• ¾ cup whipping cream
• 1 tablespoon maple syrup
• ½ teaspoon lemon extract

Toppings

• Unsalted pistachios
• Maple syrup
• Mint leaves whole or chopped, optional

Instructions

 

Macerate the Berries

• Gently toss everything together in a bowl cover and let sit for 1 hour.

For the Custard

• In a large bowl, whisk together milk, cream, eggs, egg yolk, vanilla, brown sugar, lemon zest, and pinch of salt.
• Arrange challah slices on a baking sheet. Pour the custard over the bread and let sit at room temperature for at least 30 minutes. Carefully flip halfway through, to allow both sides to absorb evenly.

Make Whipping Cream

• In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, lemon extract, and salt.
• Whip on high until soft peaks form, 4-5 minutes.
• Use immediately or make ahead and store into a sealed container for up to 2 days in the fridge.

French Toast

• Preheat the oven to 325°F, the French toast will be finished in the oven.
• Heat a large nonstick skillet over medium, then add 2 tablespoons butter to melt.
• Place 2 pieces of the soaked challah in the skillet and cook each side until golden brown, 3-4 minutes per side.
• When finished, place on a sheet pan and repeat the process until all the French toast is golden brown.
• Place the sheet pan into the oven to bake for 6-7 minutes to ensure the custard is fully baked.

Assemble & Serve

• Serve warm with a heaping spoonful of the macerated fruit, a dollop of whipped cream, chopped pistachios, a drizzle of maple syrup and a few mint leaves. (optional) Serve and enjoy!

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