Ingredients

• 8 slice challah bread, cut ½ inch thick
• 4 ounce mascarpone cheese, room temperature
• 2 ounce cream cheese, softened
• 2 tablespoon powdered sugar
• 0.5 teaspoon vanilla extract
• 3 eggs
• 0.5 cup whole milk
• 1 teaspoon ground cinnamon
• 0.25 teaspoon nutmeg, ground
• 1 cup mixed berries, fresh or frozen
• 3 tablespoon granulated sugar
• 1 tablespoon lemon juice, fresh
• 3 tablespoon butter
• 0.5 cup heavy whipping cream, cold
• 1 tablespoon powdered sugar

Steps

1. In a small bowl, combine mascarpone cheese, softened cream cheese, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract. Mix until smooth and well combined. Set aside.
2. Lay out the 8 challah slices on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each slice, being careful not to cut all the way through. You should be able to create a pocket about 2 inches deep and 2 inches wide.
3. Divide the mascarpone mixture evenly among 4 slices, spooning about 1.5 tablespoons into the pocket of each. Top with the remaining 4 bread slices to create 4 sandwiches, pressing gently to seal.
4. In a shallow bowl, whisk together 3 eggs, ½ cup milk, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until well combined.
5. In a small saucepan, combine 1 cup mixed berries, 3 tablespoons granulated sugar, and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring occasionally, for 5 minutes until the berries begin to break down and release their juices. Remove from heat and set aside.
6. Heat a griddle or large skillet over medium-high heat. Once hot, add 1.5 tablespoons butter and let it melt and foam.
7. Working with 2 sandwiches at a time, dip each stuffed bread sandwich into the egg mixture, coating both sides evenly for about 2 seconds per side. Do not oversoak or the bread will become mushy.
8. Place the coated sandwiches on the hot griddle and cook for 3 to 4 minutes until the bottom is golden brown and crispy.
9. Carefully flip the sandwiches and cook the other side for 3 to 4 minutes until golden brown and the filling is warm.
10. Transfer the cooked French toast to a plate and keep warm. Repeat steps 7–9 with the remaining 2 sandwiches and 1.5 tablespoons butter.
11. While the final batch cooks, pour the heavy whipping cream into a clean bowl. Using a whisk or electric mixer, whip the cream for 1 to 2 minutes until soft peaks form. Add 1 tablespoon powdered sugar and whip for an additional 30 seconds until well combined.
12. Arrange the hot French toast on serving plates. Top each stack with a generous spoonful of warm berry compote and a dollop of whipped cream. Serve immediately.