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A dollop of mascarpone with blueberries and lemon zest on mascarpone French toast.

Lemon & Blueberry Mascarpone French Toast

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Elevate your breakfast game with this Lemon Blueberry Mascarpone French Toast recipe. Creamy mascarpone adds a luxurious twist to this classic breakfast dish.


Units Scale

For the French toast

  • 1 French bread loaf, 1-2 days old, cut in thick slices
  • 4 large eggs
  • 1/2 cup milk
  • 1/4 cup granulated white sugar
  • 2 tablespoons mascarpone cheese
  • 1 lemon, zested
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons butter, unsalted

For the toppings

  • Mascarpone cheese
  • Lemon zest
  • Blueberries
  • Maple syrup


  1. Whisk the eggs, milk, sugar, mascarpone, lemon zest, vanilla extract and salt in a large bowl, or flat-bottomed baking dish.
  2. Soak both sides of the bread slices in the egg mixture. (Don’t over-soak the bread or it’ll become soggy)
  3. Heat a non-stick skillet over medium-high heat, and add butter. Once the butter melts, cook the battered French toasts slices until golden on both side, about 3-5 minutes per side. 
  4. Top the cooked French toast with a dollop of mascarpone, lemon zest, and maple syrup. Enjoy!


It’s best to use 1-2 day old bread for this recipe. The slightly stale bread is able to absorb more of the eggy custard without getting soggy or breaking.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American
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