Warm weather is right around the corner. I can’t wait to wake up early on that first sunny day and bicycle to brunch where I’ll sit outside and drink a bloody mary while soaking up as much Vitamin D as possible.
In the meantime, I’m preparing Spring inspired recipes such as the Stuffed Wheat Beer French Toast in the recipe that follows. The wheat beer and orange zest add a citrus forward brightness to the dish that balances the richness of the mascarpone while the pistachios provide texture and a mellow nutty flavor. 
Wheat Beer French Toast Filled with Pistachios, Mascarpone and Rum-Orange Syrup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Wheat beer and orange zest add a citrus brightness to French toast, balancing the rich mascarpone filling while pistachios provide texture and a mellow nutty flavor.
Ingredients
French Toast
- 4 ounces mascarpone cheese
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 blood or naval orange, zested
- 3 Tablespoons finely chopped pistachios
- 6-1/2 inch thick slices of brioche or challah bread
- 3 large eggs
- 1/2 cup (4 ounces) wheat beer
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 4 Tablespoons butter
Spiked Orange Syrup
- 2 Tablespoons brown sugar
- 1/4 cup fresh squeezed orange juice
- 1/4 cup bourbon or rum
- 1/2 cup maple syrup
Instructions
- In a medium bowl, mix together mascarpone, cream cheese, powdered sugar, orange zest, and pistachios until well combined. Set aside.
- Using a sharp knife, create a pocket in each slice of bread by cutting horizontally through the middle, being careful not to cut all the way through.
- Stuff each bread pocket with the mascarpone mixture, dividing it evenly among the slices.
- In a shallow dish, whisk together eggs, wheat beer, vanilla extract, and salt until well combined.
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted and foamy, dip each stuffed bread slice into the egg mixture, allowing it to soak for a few seconds on each side.
- Place the soaked bread slices in the skillet and cook for 3-4 minutes on each side, or until golden brown. Cook in batches if necessary, adding more butter as needed.
- In a small saucepan, combine maple syrup, dark rum, and orange juice. Heat over low heat until warmed through, stirring occasionally.
- Serve the French toast warm, drizzled with the rum-orange syrup.
Notes
For a non-alcoholic version, substitute the wheat beer with milk and omit the rum in the syrup. This dish is best served immediately but can be kept warm in a low oven if needed. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 15 grams
- Sodium: 350 mg
- Fat: 25 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 120 mg
Frequently Asked Questions
What kind of wheat beer works best for this French toast?
A light and citrusy wheat beer, like a Hefeweizen or Witbier, will complement the orange zest and mascarpone without overpowering the flavors.
Can I substitute the mascarpone with another cheese?
While mascarpone provides a creamy texture, you can use cream cheese as a substitute, but you may want to adjust the sweetness to balance the flavors.
How do I make the rum-orange syrup for the French toast?
To make the rum-orange syrup, combine orange juice, brown sugar, and rum in a saucepan, then simmer until it thickens slightly, stirring occasionally.
I’m not normally a sweet breakfast kinda gal, but this looks absolutely amazeballs! Pinned!!