Cinnamon Orange Mascarpone Stuffed French Toast

This breakfast dish was inspired by the orange I had sitting on my counter and the half a tub of mascarpone cheese I had in my fridge that needed to be used. And it was a big hit.

I usually only get to make breakfasts on the weekends because I go to work so early, so when I am making my weekend dishes, I try to make it special, especially for the kids.  They loved this and now we have a new item to add to our home menu options.  Well, occasionally, anyway. Mascarpone isn’t exactly a fridge staple!

Cinnamon Orange Mascarpone Stuffed French Toast

Serves 4

5 eggs

½ cup milk or Half and Half

1 teaspoon vanilla extract

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ teaspoon nutmeg

Zest and juice of an orange

4 oz mascarpone cheese

8 slices of stale bread


In a shallow dish, whisk together the eggs, milk, vanilla, sugar, cinnamon, nutmeg, ½ the orange zest, and 1 tablespoon of orange juice until well combined.

In another bowl, mix together the mascarpone, the rest of the orange zest, and another tablespoon of orange juice.

Spread some of the mascarpone on 4 of the slices of bread.  You want enough to taste it, but not too much that it all comes oozing out while it’s cooking.  Top each of those slices with the remaining slices.

Dip each “sandwich” into the egg mixture. Let it soak up the liquid for a few seconds on each side.

In a large skillet over medium heat, melt some butter. Place the “sandwiches” into the skillet and cook until golden brown on each side.

Serve with some butter or syrup or even just as-is is really delicious!

Parmesan French Toast  

I’ve always loved French toast. Nice and crispy on the outside and soft and pillowy on the inside. The vanilla and cinnamon are so warm and inviting. It’s such a nice way to start the day, don’t you think?

Well, I’ve turned this classic breakfast on its head a little bit recently and swapped out a few ingredients to make a SAVORY French toast. It was so yummy! The process was the same so it was a really easy breakfast to put together and one I will definitely be making again. Soon. My hubby said it was one of the best breakfasts he’s had in a long time, so I would say that makes it a winner of a recipe.

Parmesan French Toast

Serves 2


3 eggs

¼ cup milk

½ teaspoon garlic powder

Salt and pepper to taste

Fresh thyme, leaves off of about 2 sprigs

Olive oil

Two slices of French bread (or other hearty crusty bread) cut in half

Shredded Parmesan cheese

Serve with two eggs, cooked to your liking, but over easy is best because runny yolk is the perfect syrup substitute.

In a shallow dish, whisk together the eggs, milk, garlic powder, salt & pepper, and thyme.

Dunk the bread pieces in the egg mixture until coated well.

In a skillet over medium heat, add enough olive oil to coat the pan. Place the egged bread pieces in the hot oil and cook until golden brown, just a few minutes. Sprinkle some shredded parmesan on one side before flipping over (however much you want). While that cooks for another few minutes to golden brown, sprinkle more parmesan on the already browned side.

In the meantime, cook your eggs.

And serve. Also, serve with some bacon on the side, because….bacon.

Rabanada (Brazilian French Toast)

Good morning!!  Welcome to my first post of this year’s Christmas series. If you remember, last year I shared recipes that went with a Christmas movies theme. (If you don’t remember, you can check it out riiiiggggght here. See the individual recipe posts in the “Ping Back” section at the end.)

This year, I decided to go back to the roots of my blog and explore Christmas Around the World. I did a little research and found some fun Christmas recipes that are considered traditional in other parts of the world. I gotta say, the more I researched for this and decided what to make, the more excited I got! I hope you enjoy this theme as much as I do.

For the first recipe, I chose Rabanada, which is a Brazilian-style French Toast. At first I was thinking it would just be like any other french toast, but I can assure you it is not. This is seriously next level french toast! It is really easy to make and it tastes amazing. This is a breakfast table game changer.

French toast goes back really far in history, to the 4th and 5th centuries even. It is sometimes referred to as “Poor Man’s Toast” because it is used as a way to not waste stale bread. Many different countries have their own version. Rabanadas are popular in Brazil for special holidays, like Christmas and New Years, although they are typically eaten as a dessert rather than breakfast. These are so good though, I can’t see why they can’t be made all year round anytime of the day! They are fried, so they are perfectly crisp on the outside and nice and soft on the inside from soaking in the custard overnight. It’s almost like a churro!

When searching for recipes, I learned that there is a basic way to make these, and everyone has their own way. I took that as license to run with it! I hope you like it as much as my family did!

Rabanadas (Brazilian French Toast)

1 French Baguette (use the skinnier baguette, not the big one)
2 eggs
1 can sweetened condensed milk
1-1/2 cans regular milk (use the empty sweetened condensed milk can)
splash of vanilla
pinch of salt
vegetable oil, for frying
1 cup sugar
a couple tablespoons cinnamon

Slice the bread on a bias (at an angle) into about 1 inch-thick pieces. If the bread is fresh, leave it out to get stale. If it’s already stale, then congratulations. You are one step ahead!

In a 9×13 baking dish, whisk together the eggs, sweetened condensed milk, regular milk, vaniila, and salt. Add the bread and turn over to coat in the custard mixture. Put in the fridge to sit about 4 hours or overnight. It’s easiest to just do it the night before. Who wants to get up that early?

When ready to make the rabanadas, heat enough oil in your skillet to come about halfway up the slice of bread. Let it come to about 325 degrees.

Take the bread out of the custard and let the excess mixture drip off. Add to the hot oil. You’ll probably need to do this in batches to not crowd the pan. I think I was able to do about 5 or 6 in each batch.

Fry on each side for about 4 or 5 minutes, until golden brown. This will give you a nice crunchy outside and soft inside.

While the bread is frying, mix together your cinnamon and sugar in a shallow bowl or pie plate. I eyeballed this and it really all depends on how much cinnamon you like. If you like it really cinnamony, add a lot. If you just want a hint of cinnamon, add a little.

When they are done, remove them to a paper towel-lined plate. Then, while they are still hot, dredge them in the cinnamon-sugar mixture. After this step, they will look an awful lot like a churro. Not that there’s anything wrong with that! :0)

Now, serve them up and watch them disappear fast!

Baked Pumpkin Stuffed French Toast (Christmas Movie Series)

Over my years of watching holiday tv movies, I’ve noticed that there are pretty much two different career paths that our plucky protagonists follow in Christmas movies:

Food (this is mostly baking, but any sort of food job qualifies):

  • Recipe for a Perfect Christmas (chef and a food critic; two-for-one)
  • Christmas in Connecticut (food columnist)
  • The Most Wonderful Time of the Year (chef)
  • Matchmaker Santa (baker)
  • A Cookie Cutter Christmas (OK, she’s a teacher, but the whole thing revolves around a cookie baking competition and her love interest prides himself on his cooking abilities)
  • Let it Snow (it may be a stretch, but the woman who runs the ski lodge is always cooking something. Food does play a big role here)
  • Ice Sculpture Christmas (chef)

PR (this includes marketing and advertising as well)

  • Christmas Cupid (PR)
  • Love at the Thanksgiving Day Parade (PR)
  • 12 Wishes of Christmas (PR)
  • Fir Crazy (Marketing)
  • Window Wonderland (Marketing)
  • Let it Snow (Marketing)
  • Northpole (reporter; I only count this because when I went to journalism school, I had to take PR classes, so they are pretty intertwined)
  • Hitched for the Holidays (advertising)
  • The Santa Clause (marketing)
  • 12 Gifts of Christmas (advertising)

Sometimes, you’ll come across the ones who are working one job but dream of making it big doing something else (Holiday in Handcuffs: waitress/wanna be artist meets architect who wants his own firm; Christmas Under Wraps: doctor must work in small town, but really wants a big city job)

People who work for Corporate or in Finance are usually the scrooges: The Most Wonderful Time of the Year (she gets better though), Fir Crazy, The Best Christmas Party Ever, Charming Christmas 

For this recipe, I decided to revamp a dish I created a long time ago (way before this blog). It may sound complicated, but it is so easy and really delicious!

1 8oz brick of cream cheese, softened
1/2 can pumpkin puree
1 teaspoon vanilla extract
1/2 tablespoon pumpkin pie spice
2 tubes of refrigerated crescent rolls
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1 teaspoon cinnamon

In a bowl, mix together the cream cheese, pumpkin, vanilla extract, and pumpkin pie spice.

Open the crescent tubes and roll out the triangles.

Spoon a generous amount of the filling onto the triangle and roll it up.  

Place the filled rolls into a baking dish. I used a 7×11.
In another bowl, beat together the eggs, milk, vanilla, and cinnamon. Pour over the top of the rolls. Like I said, I used a 7×11 dish. If you use a bigger one, you may want to increase the egg by 1 and the milk by about 1/2 a cup, maybe a little less.  

Bake in a 375 degree oven for 30 minutes. Again, if you use a bigger dish, you may want to cook it a bit less because the egg will be more spread out. Just keep your eye on it.   This was so delicious! My house was filled with smells of cinnamon and baked rolls the whole time they were in the oven. The top is nice a crusty but the inside is really soft and creamy with the filling.

Such a great holiday breakfast! Or anytime of year!