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Mascarpone-Stuffed Challah French Toast with Banana Pecan Butter Sauce


  • 4 eggs, lightly beaten
  • 1 1/2 cups heavy cream
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 8 slices of Challah bread, day old, ¾-inch thick
  • 1 tablespoon Plugrá® European-Style Butter, unsalted, divided
  • 1/2 cup mascarpone cheese, softened
  • 4 orange slices for garnish
  • Banana Pecan Butter Sauce
  • 8 tablespoons Plugrá® European-Style Butter, unsalted
  • 3 tablespoons orange juice, freshly squeezed
  • 6 tablespoons light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 ripe, firm bananas, sliced to 1-inch-thick diagonals
  • 1/2 cup pecan pieces, toasted

Prep Time:

15 minutes

Cook Time:

15 minutes


This recipe was a finalist in the Plugrá Magnifique Recipe Contest.


  1. Stir eggs, cream, cinnamon and vanilla together in a medium mixing bowl and mix well.
  2. Soak each piece of bread in the egg mixture.
  3. Place a large griddle over medium-high heat and melt 1½ teaspoons of Plugrá Butter on griddle and spread on surface.
  4. Place 4 pieces of French toast on hot griddle, cook for 3 to 4 minutes, turn and cook an additional 2 to 3 minutes or until bread is golden and done.
  5. Repeat process with remaining 1½ teaspoons of Plugrá Butter and 4 pieces of bread.
  6. Spread mascarpone cheese on 4 slices of French toast and top mascarpone with remaining 4 slices of French toast.
  7. Top with ½ cup prepared Banana Pecan Butter Sauce.
  8. Banana Pecan Butter Sauce: Melt the Plugrá Butter in a large skillet over medium to medium-high heat.Stir in orange juice, brown sugar, vanilla and salt.Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced. Keep warm.