Strawberry Mascarpone Stuffed French Toast
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!
This Stuffed French Toast Recipe is a restaurant-worthy recipe that’s super easy to recreate at home. A great addition to a weekend brunch or birthday breakfast!
Why You Should Make
- If you’re a fan of French toast, this is an easy way to kick it up a notch.
- This gourmet version is perfect for late spring and summer when you have access to sweet strawberries.
- It’s a perfect special occasion dish for breakfast or brunch.
- Fresh Strawberries – Make sure they’re red, without green or soft spots, and fragrant. Cut in half, then slice.
- Sugar – Regular, granulated sugar.
- Mascarpone – at room temperature.
- Pure vanilla extract – Read the label to avoid artificially flavored/imitation vanilla.
- Bread – Brioche or Challah recommended, thickly sliced. Day-old bread is best as it will absorb more of the custard.
- Eggs – Have them at room temperature if possible for easier whisking.
- Heavy Cream – 36% Butterfat. May use milk or half and half for a lighter version.
- Salt – Table salt is fine.
- Grand Marnier – Optional. Like salt, alcohol is a flavor enhancer. Most of the alcohol will evaporate as the French toast cooks.
- Butter – Salted is fine.
- Powdered Sugar, Maple Syrup – optional for serving.
How to Make
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. Note that this recipe is for 2 servings, so double or triple for more servings.
I turned to a favorite combo, strawberries and mascarpone, for a twist on a classic brunch treat and treated my crew to this strawberry mascarpone stuffed French toast.
- First, make sure you have a sturdy loaf of bread like brioche or challah. With a serrated knife, cut it into thick slices, about 1-inch each.
- Carefully make a pocket in each slice without cutting through the bread. While keeping one hand on top of the bread, carefully slice a deep 3-inch wide pocket in each slice.
- Using a spoon, stuff the pocket with half the filling. Then gently press on top of the bread to distribute the filling.
- Make the custard for dipping the bread. When the skillet is hot, dip the bread on both sides, allowing some of the custard to absorb.
- Heat the skillet, add the butter, and cook each side until lightly browned, and the filling is warmed.
- Serve with a dusting of powdered sugar, extra strawberries, and/or maple syrup.
Frequently Asked Questions
Most likely, the ratio of milk/cream to eggs is off. Don’t add extra milk to your custard mixture as the egg-to-milk/cream ratio is key to perfect French toast.
It should be a sturdy loaf with a soft crust. So a baguette is not a good option. Instead, challah, brioche, or a Pullman loaf are your best options. PRO-Tip: Day-old bread will absorb even more custard.
I prefer butter as it offers a beautiful flavor along with helping to brown the crust. A neutral oil works in a pinch (olive oil is not recommended). And a combination of butter and oil will lower the smoke point of the butter plus allow for some of that buttery flavor.
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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 stuffed French toast is the perfect special occasion breakfast or brunch recipe for Mother’s Day, Father’s Day, or anytime you want to start your day on a superb note.
- Raspberry Mascarpone French Toast Casserole
- Overnight Cinnamon Bread French Toast
- Creme Brulee French Toast
- Plus, more of my Classic Breakfast Recipes and Delicious Brunch Recipes
- 1/2 cup strawberries, cut in half, then sliced
- 2 tablespoons plus 1 1/2 teaspoons sugar, divided
- 1/4 cup mascarpone, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 thick slices of bread (Brioche or Challah recommended)
- 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, maple syrup, optional for serving
- Combine strawberries and 1 1/2 teaspoons sugar in a bowl; set aside.
- To make filling mix mascarpone, vanilla, and one tablespoon sugar. Stir in 1/4 cup of the strawberries, reserving the remaining berries for garnish.
- 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 the remaining slice.
- Use a spoon to carefully stuff half the filling into each pocket. Gently pat the bread to distribute the filling without tearing the bread.
- In a pie plate or other shallow dish, whisk together eggs, cream, 1 tablespoon sugar, vanilla, salt, and Grand Marnier, if using.
- Preheat a skillet over medium to medium-low 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.
- Cook the french toast one slice at a time, flipping when the bottom is golden, after about 2-3 minutes. Cook second side about 2 more minutes. Repeat with the second slice. Serve with powdered sugar. maple syrup and remaining strawberries.
Bread should be cut at least an inch thick so that a pocket can be made in each slice.
Use a sturdy bread like brioche or challah.
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Serving Size:1 slice
Amount Per Serving: Calories: 842Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 311mgSodium: 589mgCarbohydrates: 92gFiber: 2gSugar: 74gProtein: 13g
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