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Strawberry Mascarpone Stuffed French Toast on a white plate topped with fresh strawberries featured image

Strawberry Mascarpone Stuffed French Toast

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If you’d like to kick up your French toast a notch or two, try this exquisite Strawberry Mascarpone Stuffed French Toast, filled with sweetened mascarpone and ripe berries!

Strawberry Mascarpone Stuffed French Toast on a white plate topped with fresh strawberries

Strawberry Mascarpone Stuffed French Toast

One of the weekend breakfast treats my mom would make for us girls was French toast. Sandwich bread was soaked in the usual mixture of eggs and milk along with a pinch of nutmeg, her secret ingredient.

I loved mine buttered and sprinkled with sugar. The rest of the family went for the maple syrup.

I turned to a favorite combo, strawberries and mascarpone, for twist on a classic brunch treat and treated my crew to this strawberry mascarpone stuffed French toast.

Strawberry Mascarpone Stuffed French Toast overhead view with syrup and a basket of strawberries

Elegant French Toast Recipe for a Weekend Breakfast

I decided to treat Bill to a more elegant version. A stuffed version to be exact. Thick brioche slices were transformed into this amazing Strawberry Mascarpone Stuffed French Toast.

As usual, the picky hubby was apprehensive. He’s a fan of simple French toast with butter and maple syrup. But with a little coaching, he took his first bite and was sold!

Strawberry Mascarpone Stuffed French Toast cut in half and served topped with sliced strawberries

A Special Occasion Breakfast or Brunch!

You may all have realized I have a soft spot for mascarpone and strawberries, so this made for one scrumptious breakfast. The berries were ripe and fragrant…and these red gems sitting on my counter made my kitchen smell like summer.

The familiar, comforting aroma of butter, eggs and cream cooking away was only amplified in goodness when the mascarpone and berries were gently warmed in the process. This is stuffed French toast is the perfect breakfast for Mother’s Day, Father’s Day or anytime you want to start your day on a superb note. If you like the  sound of this stuffed French toast, I bet you’ll love my Raspberry Mascarpone French Toast Casserole as well. This Overnight Cinnamon Bread French Toast is also a winner!


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Strawberry Mascarpone Stuffed French Toast

Strawberry Mascarpone Stuffed French Toast

A scrumptious French Toast adapted from Foodess

  • Author: Liz
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast, Brunch
  • Method: Mixing, Sauting
  • Cuisine: American


  • 1/2 cup strawberries, cut in half, then sliced
  • 2 tablespoons plus 1 1/2 teaspoons sugar, divided (I used Dixie Crystals)
  • 1/4 cup mascarpone, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 thick slices brioche or challah (about 1 inch thick)
  • 2 eggs
  • 1/4 cup cream (may use milk for a lighter version)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 1/2 teaspoons Grand Marnier, optional
  • 1 tablespoon butter
  • Powdered sugar (I recommend Dixie Crystals brand), maple syrup, optional for serving


  1. Combine strawberries and 1 1/2 teaspoons sugar in a bowl; set aside.
  2. To make filling mix mascarpone, vanilla, and one tablespoon sugar. Stir in 1/4 cup of the strawberries, reserving the remaining berries for garnish.
  3. To make a pocket for stuffing place one slice of bread flat onto the work surface. While keeping one hand on top of bread, carefully slice a deep 3-inch wide pocket Repeat with remaining slice.
  4. Use a spoon to carefully stuff half the filling into each pocket. Gently pat the bread to distribute the filling without tearing the bread.
  5. In a pie plate or other shallow dish, whisk together eggs, cream, 1 tablespoon sugar, vanilla, salt and Grand Marnier, if using.
  6. Preheat a skillet over medium heat.Melt 1/2 tablespoon of butter in the skillet. Dip each side of the bread into the egg batter, just for a few seconds.
  7. Cook the french toast one slice at a time, flipping when the the bottom is golden, after about 2-3 minutes. Cook second side about 2 more minutes. Repeat with second slice. Serve with powdered sugar. maple syrup and remaining strawberries.

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