Strawberry Stuffed French Toast
This strawberry stuffed French toast is made with whipped mascarpone, fresh strawberries, and thinly sliced Italian bread, and is perfect for breakfast or brunch!
Servings: 4 people
Calories: 629kcal
Ingredients
- 8 slices thinly sliced Italian loaf Or use another thinly sliced bread
Mascarpone Whip:
- ½ cup mascarpone, room temperature Or substitute ricotta or cream cheese
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 ounce Grand Marnier (optional) Or substitute another citrus or floral liqueur (like St-Germain)
French Toast Custard:
- 1 cup milk
- 4 eggs
- 1 tablespoon sugar
Remaining Ingredients:
- 1 quart strawberries, sliced
- 1 tablespoon butter
- (Optional) honey or maple syrup, to serve
Instructions
Toast Bread:
- If bread is soft and fresh, place a single layer on two baking sheets, and bake at 350°F for 5 minutes. If bread is stale, skip this step.
Mascarpone Whip:
- Chill a glass (Pyrex) bowl in the freezer until it’s cold to the touch.
- Remove it from the freezer, add the mascarpone, whipping cream, sugar, and Grand Marnier (if using). Use an electric mixer to whip on high until it's smooth and creamy. Chill until you're ready to use.
- Make mascarpone whipped cream up to 1 day before serving.
Make French Toast Sandwiches:
- Spread mascarpone whip on 4 of the slices of bread, leaving a small border. Top the mascarpone with sliced strawberries.Spread more mascarpone on the remaining slices of bread, and set them on top of the other slices (mascarpone to mascarpone) to create sandwiches.
Soak the Bread:
- Whisk together all the French Toast Custard ingredients.
- Set the French toast sandwiches in a casserole dish, and pour the custard over the sandwiches. Let them soak for 10 minutes.
Make the French Toast:
- While the French toast soaks, heat the butter in a large pan or skillet over medium heat. (I use a 12" cast-iron pan or a pancake skillet.)
- When they've soaked for 10 minutes, use a slotted spatula to remove the sandwiches from the custard. Drain off as much of the liquid as possible.Set each sandwich on the hot pan, cooking 3-4 minutes per side or until both sides are golden.
- Serve immediately, along with the remaining mascarpone and sliced strawberries. Top with honey or maple syrup if desired.
Notes
Nutrition information for this recipe is an estimate, since several of the ingredients are not completely used in the finished recipe (the sugar is strained off, and the milk is discarded after dipping the bread.) To account for the discarded ingredients, calories were calculated using ⅛ cup total sugar and ¼ cup total milk.
Nutrition
Calories: 629kcal | Carbohydrates: 60g | Protein: 17g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 246mg | Sodium: 422mg | Potassium: 591mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1283IU | Vitamin C: 139mg | Calcium: 338mg | Iron: 4mg
