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Fluffy Strawberry Stuffed French Toast with Creamy Mascarpone

fluffy strawberry stuffed french toast - featured image
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A delicious and fluffy French toast stuffed with creamy mascarpone cheese and fresh strawberries, perfect for a cozy brunch or special breakfast treat.

Ingredients

Scale
  • Thick slices of brioche or challah bread (preferably day old)
  • Fresh strawberries, thinly sliced
  • ½ cup creamy mascarpone cheese, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk (or almond/oat milk)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 tablespoons granulated sugar (or maple syrup/honey)
  • 2 tablespoons unsalted butter, for cooking
  • Powdered sugar, for dusting (optional)
  • Maple syrup, warm and drizzled for serving
  • Fresh lemon zest (optional)

Instructions

  1. In a small bowl, combine ½ cup softened mascarpone cheese with 1 teaspoon vanilla extract and a pinch of lemon zest if using. Stir until smooth and creamy. Set aside.
  2. Cut brioche or challah into thick ¾ to 1-inch slices. Using a serrated knife, slice a pocket horizontally in the middle of each slice without cutting all the way through.
  3. Spread about 1 tablespoon of the mascarpone mixture inside each bread pocket, then tuck in 3–4 slices of fresh strawberries. Gently press the pocket closed.
  4. In a large bowl, whisk together 4 large eggs, 1 cup whole milk, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until blended and slightly frothy.
  5. Dip each stuffed bread slice into the custard mixture, soaking about 20 seconds per side. The bread should be saturated but not falling apart.
  6. Heat 1 tablespoon butter in a non-stick skillet or griddle over medium heat. Cook the soaked stuffed bread slices for 3–4 minutes per side until golden brown and cooked through.
  7. Transfer French toast to plates, dust with powdered sugar, and drizzle with warm maple syrup. Serve with extra fresh strawberries if desired.

Notes

Use day-old brioche or challah bread for best soaking without sogginess. Soak bread about 20 seconds per side to maintain structure. Medium heat cooking prevents burning and ensures even browning. For less mess, chill stuffed sandwiches 10 minutes before soaking and cooking. Leftovers can be refrigerated for 2 days or frozen for up to 1 month. Reheat in toaster oven or oven to keep crisp texture.

Nutrition

Keywords: French toast, stuffed French toast, strawberry French toast, mascarpone, brunch recipe, easy breakfast, sweet breakfast

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