Mother’s Day. The one day a year its acceptable to eat breakfast in bed. Or the one day a year that the calories from this stuffed French toast don’t count.
When I was a little kid I remember my dad making breakfast for my mom on Mother’s Day and she had this cool tray that she would use so she could eat breakfast in bed. I thought that was the coolest thing ever and I always tried sitting with her so I could have breakfast in bed too. Because, you know, that’s what mom’s want. Breakfast in bed WITH their kids right? ha ha. Now that I think about it, I think she kicked me out so she could eat in peace, and my dad only cooked part of the breakfast, he would get her these amazing chocolate croissants from a french bakery down the street. Either way, my mom got her special day with yummy food. On a tray. In bed.
World Market asked me to create a recipe using some of their gourmet food items for their My Amazing Mom campaign, and my first thought was ” I HAVE to make something worthy of breakfast in bed” but I wanted to make it easy enough that husbands, kids, significant others and what-not could make without too much fuss or mess for mom to have to clean up later.
I went to World Market to get inspired for the recipe and I decided I wanted make French toast. But what kind?
One of the sale’s associates told me this is the best jarred lemon curd she has ever had. She was right. Not too sweet, perfectly lemony. What else would go good with this curd?
Raspberries of course. I LOVE the combo of lemon and raspberries and with the addition of rhubarb in this fruit spread I knew I was on to something good.
World Market sells these amazing Madagascar vanilla beans for so cheap and they are amazing quality. They are in a bag inside another bag in the package and the aroma is so strong even through the double packaging, the best aroma. I love vanilla beans and I always have these on hand. One of my staples.
So with these ingredients I decided to make stuffed French toast. I am not normally a French toast gal. I usually go with waffles then pancakes, but I have to admit I had never had stuffed French toast before and now I have fully changed my mind. Stuffed French toast is a game changer for sure.
I decided to cook these in my cast iron pan because I love the way it cooks foods so evenly. I start by heating the pan over low, then heating some beloved Kerrygold grassfed butter over medium low. Kerrygold didn’t sponsor this post or tell me to say anything about their products, I just really love the butter.
I was afraid I had over stuffed the slices so I only made one first, thinking all the filling would ooze out, but it didn’t. And the aroma of the vanilla beans was amazing. I think I will add vanilla beans to all french toast recipes from now on.
If you have never combined lemon curd with mascarpone before you have no idea what you are missing. This is an amazing combination and I may or may not have eaten a few spoonfuls of just that while making these.
Like I mentioned earlier, my mom has this really cool breakfast in bed tray that she keeps on her bed as a decoration and uses it for breakfast in bed. I didn’t have one and I wanted a tray for these pics. And, well, just to have. I found this one at World Market and had to have it. Its perfect and I think I will keep it on my bed for decoration now too. And as a hint that I should get breakfast in bed for Mother’s day this year. And the year after that. And so on and so forth.
I am pretty sure as I got older as a kid I helped my dad make breakfast in bed for my mom. Either that or I just asked for those croissants from that bakery as well. They had these amazing strawberry and cream filled ones as well. This stuffed french toast actually reminds me of those. I have croissants on my culinary bucket list, but for this Mother’s Day I made something easy enough that I am hoping mom’s will get to enjoy. On a tray. In bed. Without kids trying to squeeze under the tray with her.
- 1- 8.2 ounce Jar Sticky Fingers Bakery Lemon Curd ( World Market)
- 1 - 8 ounce tub mascarpone
- 1 loaf of Italian bread or Challah, sliced into 2” thick slices
- 2-4 eggs
- ½-1 cups milk
- 2 vanilla beans (World Market)
- 1 -2 tbsp sugar ( Zulka unrefined cane sugar)
- Small pinch sea salt
- 1 jar Raspberry Rhubarb Fruit Spread (World Market)
- 1 tsp water
- Butter (Kerrygold grassfed unsalted)
- In a small bowl mix the mascarpone and lemon curd together, making sure it is well combined and set aside
- Heat ½c of the raspberry rhubarb jam with 1 tbsp water either in a small saucepan or microwave safe bowl, stirring until slightly thinned. Keep warm
- In a larger , flat bottomed bowl or dish scrape the seeds of the vanilla beans into it and add the 1 tbsp of sugar. Rub the vanilla beans and sugar together until its well dispersed and fragrant. Add in 2 whole eggs and whisk and then ½ cup milk the pinch of sea salt and whisk until combined. If using a larger loaf, more than 4 pieces, use the larger amounts listed.
- Take each large slice of bread and cut a slit on one side about 3” wide and about more than halfway inside the bread creating a “pocket” being careful not to slice all the way through the bread. Spoon in 2-3 tbsp of the curd mascarpone mixture.
- Heat a cast iron pan over medium heat and melt 1 tbsp butter.
- While the pan is heating, carefully dip the stuffed slice of bread in the egg mixture coating each side well, making sure you don’t over saturate the bread.
- Place in the pan and repeat with 1-2 more slices of the bread. You don’t want to overcrowd. Cook for a few min and carefully flip and cook on the other side a few more minutes until golden brown.
- Top each slice with some of the raspberry rhubarb sauce and powdered sugar. Serve hot!
Yum! Make this for your mom, wife, partner, grandma, aunt, sister, yourself. Doesn’t matter who. Just make it. I PROMISE you will love
Items seen in these pics that come from World Market can be found online and in stores.
Disclaimer: This post is sponsored by World Market. My opinions are my own and I never work with brands I don’t believe in or use.