Mascarpone Stuffed French Toast (Edit recipe)

Mascarpone stuffed french toast with strawberries is the perfect breakfast treat! Filled with fluffy mascarpone frosting and fresh strawberries, this stuffed french toast is perfect for Mother’s Day or Valentine’s Day!

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	287
Fat:	17 g
Carbohydrates:	29 g
Protein:	7 g
Cholesterol:	31 g
Sodium:	509 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

Whipped Mascarpone Frosting

4 oz Mascarpone Cheese, room temperature
.25 tsp Almond Extract
1 pinch Sea Salt
.333 cup Powdered Sugar
.5 cup Heavy Cream (Whipping Cream)

Assembly

12 pieces Italian Bread, thick sliced
6-8 whole Strawberries, sliced

Egg Mixture

4 whole Eggs
.66 cup Milk
.5 tsp Ground Cinnamon
.25 tsp ground Nutmeg
.5 tsp Sea Salt

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat an electric griddle to 325˚ or a large non-stick skillet over medium-low heat.
Combine the mascarpone cheese, almond extract, and sea salt in a medium bowl. Mix on low speed with an electric hand mixer for 1 minute until fluffy.
Slowly mix in the powdered sugar on low speed, mixing until it is completely incorporated.
Slowly pour in the heavy cream at low speed. Gradually increase the speed to medium and whip until it becomes thicker with soft peaks. Increase the speed to high and whip for 2 minutes. The frosting should be very fluffy with stiff peaks.
Spread six of the slices of bread with 2-3 Tablespoons of the mascarpone frosting leaving a little bit of room around the edges of the bread.
Add sliced strawberries to the top of the frosting and top with the remaining slices of bread so there are 6 total sandwiches.
Lightly grease the preheated griddle or skillet with butter or baking spray.
In a shallow dish or bowl, combine the eggs, milk, cinnamon, nutmeg and salt for the egg mixture. Whisk together until the eggs are completely broken up and everything is combined.
Dip each of the sandwiches into the egg mixture, letting the bread soak it up on all sides.
Place the dipped french toast on the greased griddle and let it cook for 2-3 minutes until golden brown. Flip and cook for an additional 1-2 minutes until golden brown as well.
Serve the French toast warm, with remaining mascarpone frosting and other desired toppings. (See suggestions below)

Notes

Bread - Italian bread, french bread, or texas toast can all be used. Challah and brioche will make a sweeter stuffed french toast. Gluten-free bread can be substituted as well. Stale thick cut bread will make the best texture. Leave the bread out overnight or lightly toast in the oven for a few minutes. Filling - Cream cheese or ricotta cheese can be substituted for the mascarpone. Strawberries can be substituted for other berries, peaches, cherries, or jam. Nutella can be substituted for the mascarpone frosting as well. Egg Mixture - Substitute milk for heavy cream or half and half for more richer egg coating to the french toast. Toppings - Powdered sugar, cinnamon sugar, berry syrup, maple syrup, butter, nutella, chocolate syrup, fresh berries, whipped cream. Make Ahead (uncooked) - Stuff bread with frosting and strawberries and store on a sheet pan wrapped in plastic wrap up to 2 hours ahead of time. Follow the remaining directions for dipping in the egg mixture and cooking. Make Ahead (cooked) - Fully prepare the stuffed french toast and cool it on a sheet pan in the refrigerator. Wrap in plastic wrap and store up to 24 hours ahead of time in the refrigerator or freeze on a lined sheet pan and then transfer to a ziptop bag to store for up to 2 months in the freezer. Refrigerated or frozen french toast can be reheated in a 325˚ on a lined baking sheet. Frozen will take a bit longer to warm up and the filling will not be as creamy. Leftovers - Keep in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or the oven.