Thank you Domino® Honey Granules for sponsoring this post. Visit your local retailer to pick up your own package and start sprinkling sweetness today!
A brunch perfect recipe that’s easy and decadent. Mascarpone Stuffed Lemon Honey French Toast is topped with a simple Strawberry Compote creating a creamy, sweet dream come true. Fantastic for Easter, Mother’s Day or a leisurely weekend morning.
Breakfast and brunch are my favorite meals of the day. I’m more of a sweet fan when I start my day, enjoying dishes that are almost dessert but still perfectly acceptable breakfast treats. French toast is, hands down, my first choice when it comes to breakfast and if it’s stuffed with something creamy, cheesy and rich…..it’s the best day ever.
I love to add honey to a lot of my breakfast dishes so I was super excited to find Domino® Honey Granules in my local grocery store. It’s a pourable, free-flowing blend of granulated pure-cane sugar and honey that makes it super easy to add to recipes and your morning cup of tea. It’s much less mess when measuring for your favorite dishes and adds a taste of honey that I just love! Honey Granules can often be substituted for fluid honey by using this conversion: 1 cup liquid honey = 1 cup Domino® Honey Granules + ¼ cup additional recipe liquid. They can be used in many different types of recipes as a substitute for either some, or all, of the granulated sugar called for in the recipe. It was the perfect way to add the flavor of honey to my Mascarpone Stuffed Lemon Honey French Toast!
This easy to make Mascarpone Stuffed Lemon Honey French Toast with Strawberry Compote is a funtastic way to start your day. Fancy enough for any occasion but easy enough to whip up on a whim, your entire family will absolutely devour this dish.
I used a buttery challah bread and sliced it not quite all the way through to create a flap.
Then I spread the creamy whipped honey mascarpone filling inside the bread.
I soaked each piece in a blend of eggs, half and half, lemon extract and Domino® Honey Granules before frying in a skillet.
Then, I topped each piece with a strawberry compote that is easily whipped up in just a few minutes. It’s like a big burst of springtime in your mouth. A great dish to serve on Easter morning, too!
Domino® Honey Granules is sold where I live, but if they don’t sell it in your area, look for C&H® Honey Granules, the sister brand of Domino®. It’s a great addition to a variety of recipes! I can’t wait to adapt a few more of my recipes using the granules like these muffins and this oatmeal.
- For the french toast
- 4 - 2 inch thick slices challah bread
- 8 ounces mascarpone cheese
- 3 tablespoons Domino® Honey Granules, divided
- 1/2 cup plus 2 tablespoons half and half, divided
- 3 large eggs
- 1 teaspoon lemon extract
- For the compote:
- 1 cup chopped strawberries
- 1/4 cup water
- 1 tablespoon Domino® Honey Granules
- Carefully cut a slit in the challah bread lengthwise without cutting all the way across to create a flap. Set aside.
- In a bowl, beat the mascarpone, 1 tablespoon Honey Granules and 2 tablespoons half and half with an electric mixer until well combined. Set aside.
- In a shallow bowl, whisk together the remaining Honey Granules, half and half and eggs until combined. Set aside.
- Place the strawberries in a small saucepan with the water and Honey Granules. Cook over medium heat, mashing the strawberries while they cook. Continue to cook until the strawberries are broken down and syrupy, approximately 4-5 minutes. Set aside.
- Spread the mascarpone cheese mixture inside the challah bread. Heat 1 tablespoon of butter on a non-stick griddle pan or large skillet over medium heat. Dip the bread in the egg mixture and turn over to coat. Place the bread on the skillet. Repeat with the remaining bread. Cook each bread slice until golden brown, approximately 3-4 minutes. Turn the bread over and cook until golden.
- Serve the french toast immediately with the strawberry compote and sprinkle with confectioners’ sugar, if desired.
Disclosure: I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.