Sweet and Savory Stuffed French Toast

Rise, Sizzle & Shine Recipe Contest Finalist

Prep Time
20 min
Total Time
45 min
Gluten Free

This recipe is made with Jones Golden Brown® Turkey Links.

Start your morning exceptionally. This French toast is stuffed with a creamy raspberry filling and savory breakfast sausage and topped with maple syrup.

Enjoy these main ingredient substitutions:

All Natural Golden Brown® Mild Pork Breakfast Sausage Links , All Natural Golden Brown® Chicken Breakfast Sausage Links

1 (5 oz) package Jones Dairy Farm All Natural Golden Brown Turkey Sausage Links
1 (8 oz) container mascarpone cheese
3 oz cream cheese, softened
1/3 cup plus 1/2 cup seedless raspberry preserves, divided
1 teaspoon vanilla extract, divided
4 teaspoons fresh basil leaves, finely chopped, divided
10 slices French bread, cut into 1 1/2-inch thick slices
5 eggs
1 cup heavy cream or milk
1/4 teaspoon salt
1 cup maple syrup
2 1/2 cups fresh or frozen raspberries, thawed if frozen, plus more for garnish if desired

Cook sausage according to package directions. When cool enough to handle, chop into small pieces; set aside.

In medium bowl, beat mascarpone cheese and cream cheese, using an electric mixer, until light and fluffy. Add 1/3 cup raspberry preserves and 1/2 teaspoon vanilla extract. Beat just until combined. Stir in 2 teaspoons basil and sausage.

Place bread slice flat on work surface; use knife to cut 2-3-inch wide pocket into middle of crust on one side of bread slice. Each pocket should be about 2 inches deep without cutting through to other side. Repeat with remaining bread slices.

Spoon cream cheese-sausage mixture into pocket of each bread slice. Place filled bread slices into 13×9 inch baking pan. Set aside.

In medium bowl, whisk together eggs, cream, 1/2 teaspoon vanilla and salt. Pour mixture over filled bread slices in pan, pressing down gently to cover bread with egg mixture. Let soak 15 minutes.

Meanwhile, in small saucepan over medium high heat, add maple syrup and remaining 1/2 cup raspberry preserves. Bring to gentle boil for 1 minute. Reduce heat to low; stir in raspberries and remaining 2 teaspoons basil leaves. Cook 2-3 minutes or until heated through.

Heat greased large nonstick skillet or griddle to medium heat. Cook filled bread slices, flipping once, until light golden on both sides.

Serve with maple-berry syrup. If desired, serve with additional raspberries. Makes 10 slices. Store leftover syrup in airtight container in fridge.