Mascarpone Stuffed French Toast (Edit recipe)

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.