Ask and you shall receive! When readers ask me for specific recipes, it may take me a while, but I always pull through. Such is the case with Mascarpone and Strawberry Stuffed French Toast.
Stuffed French Toast is an amazing dish for breakfast, brunch, lunch and even breakfast for dinner! Any fresh fruit can be substituted, but I highly suggest something soft and easy to chew; think berries (frozen or fresh), pears or bananas. If you are craving apples, then I encourage you to try out my Apple Pie French Toast.
The filling for Stuffed French Toast is reminiscent of cream cheese frosting, rich and sweet, therefore you do not want to use an equally rich maple syrup. I highly recommend my family recipe for Dutch Honey Syrup. Last tip, don’t allow your Stuffed French Toast to bake too long, or the mascarpone filling will literally melt away. Your goal is to warm it thoroughly, but not melt it.
Lastly, but most importantly, THE BREAD, Stuffed French Toast can be made with any variety of bread, but tastes the most decadent when it is brioche, which is the type most fancy-pants breakfast places will use. It has a high egg and butter content, making its tender crumb flaky and literally melt in your mouth. While I do make my own on some occasions, it is time consuming, so for this batch of Stuffed French Toast I purchased a loaf from the local bakery. You can also use Angel Food Cake or Pound Cake! Stuffed French Toast should have a light, crispy, exterior, but remain soft and fluffy inside. Look for more French Toast ideas in the French Toast Greats Cookbook!
Don’t forget to PIN Stuffed French Toast with Mascarpone and Strawberry!
- 1 inch loaf brioche bread cut into 1slices (should be 8 slices)
- 4 eggs lightly beaten
- 2 tablespoon buttermilk
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1/2 pound strawberries hulled and thinly sliced
- Dutch honey syrup
- Cooking spray
In a small bowl, blend mascarpone cheese, powdered sugar, vanilla and milk until smooth. Refrigerate until ready to stuff.
Heat oven to 350 degrees. Heat griddle to 350 degrees and coat with cooking spray. Cover baking sheet with aluminum foil and lightly coat with cooking spray as well.
In a bowl, whisk eggs and buttermilk. Dredge each slice of brioche into egg mixture and place onto the griddle. If you need to cook in batches, then do not dredge until you are ready to place onto the griddle.
Cook on each side for 3-5 minutes, or until lightly browned. Remove to baking sheet.
Spread four of the slices with mascarpone mixture. Layer with strawberry slices.
Bake for 4-5 minutes or until warm. Mascarpone cheese mixture may start to melt. Remove.
Serve with Dutch Honey Syrup and additional fresh strawberries. Enjoy your Mascarpone and Strawberry Stuffed French Toast!