Poppyseed Stuffed French Toast

Fluffy challah french toast, stuffed with a mascarpone poppyseed filling, this poppyseed stuffed french toast is not too sweet and the perfect weekend brunch.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American, German

Keyword: brioche, french toast, Poppyseed

Servings:

Calories: 884kcal

Equipment

skillet

Ingredients

4 slices brioche bread 1" thick, preferably poppyseed challah bread

Poppyseed Mascarpone Filling

20 grams poppyseeds finely ground
80 grams mascarpone
25 grams granulated sugar
1 teaspoon vanilla extract

To cook

1 egg standard, large
2 tablespoons milk
2 teaspoons salted butter

Optional toppings

30 grams powdered sugar
75 grams vanilla ice cream melted

Instructions

Poppyseed Mascarpone Filling

In a microwave safe bowl, add in the mascarpone.
Microwave in two 5 second intervals until soft, similar to the texture of sour cream.
Grind the poppyseeds until the texture of wet sand, they should clump together.
Add the 25 grams of sugar, 1 teaspoon of vanilla, and the ground poppyseeds, into the bowl with the mascarpone and stir to combine.

Assemble

Slice 4 1" thick slices of the challah french toast - keep in 2 sets with "matching slices".
Spread 1/4 of the mascarpone filling onto one side of each of the slices. They should be the sides that face each other in the matching pairs.
Sandwich the matching slices together so that you now have two stuffed sandwiches.
In a large shallow dish or bowl, whisk together 1 egg with two tablespoons of milk.
Place the sandwiches into the egg and milk mixture.
While they soak up the egg, heat up a cast iron pan or other large skillet with 2 teaspoons of butter, over low heat.
Flip the stuffed sandwiches over so that the other side can absorb the remaining egg.

Cook

Once the egg mixture has been fully soaked up and the butter is fully melted, use a spatula to transfer the soaked sandwiches onto the hot pan.
Allow the stuffed sandwiches to cook until the bread is golden brown.
Carefully flip them to cook the other side until golden brown as well.
Once finished cooking, serve the french toast on warm plates and top with vanille soße or melted vanilla ice cream and a dusting of powdered sugar or a powdered sugar and a ground poppyseed combo.

Notes

Tips for making poppyseed stuffed french toast

While fresh bread will always be delicious, the magic of french toast is that you can use day old or even two day old bread.
For the filling, make sure the mascarpone is soft and spreadable, if not microwave it just briefly - between 5 and 10 seconds until it is spreadable.
Don't skimp on the filling, you want quite a bit of the mascarpone poppyseed filling in between the slices of bread because it will somewhat melt into the bread as it cooks.
Keep the pan heat relatively low. Because the slices are actually sandwiches and therefore quite thick, they take a little longer to cook than normal. If the heat is too high, the bread will burn before the inside is cooked through.
Don't worry if a little filling leaks out while the slices are cooking, it will fry in the extra butter and be delicious afterwards!
Stuffed french toast will always taste best day of but it actually reheats well if stored in an airtight container in the fridge!
Ideally top it with Vanille Soße and a dusting of powdered sugar and poppyseeds from my Germknödel recipe.

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