OMG, you guys! This is the best breakfast. Ever.
I know that you probably hear that about a lot of recipes.
I mean, when I was a kid, I thought that those cinnamon sugar covered cereal squares were the best breakfast ever.
In high school I graduated to the puffed cereal infused with all the peanut butter and chocolate goodness.
Then in college, when the entire school cafeteria was available to me, I began to fall in love with Belgian waffles.
Finally, the love of French toast set in when I got my own kitchen.
French toast is one of those breakfast dishes that my grandmother used to make for our weekly family brunches.
It was one of those recipes that she loved to make because it was so easy. All she had to do was whisk together something to soak the thick pieces of challah in, and then she’d cook them up.
The golden brown slices of bread would go on a giant platter and we would all build our own with ample amounts of fruit, maple syrup, and a thick coating of powdered sugar for us kids.
My mom never had time to make it during the week when I was growing up, so it became a special treat.
Well, my friends, this special treat just got so much better.
If you’ve never had a stuffed version before, be prepared to have your mind blown. Those of you out there that have had it before know exactly what I am talking about.
This particular recipe is fresh, vibrant, and oh-so-creamy. The strawberries are macerated to bring out their natural sweetness, making them the ideal addition to pair with creamy mascarpone cheese, a type of fresh Italian cheese made from full-fat cream.
The filling ends up being sweet, tangy, and creamy, which is perfect sandwiched between two buttery pieces of challah.
When you make the mixture for the bread coating, buttermilk is added for a delightful tang that you get right at the very end of each bite.
It’s like the ultimate strawberries and cream combination, but for breakfast instead of dessert.
This dreamy breakfast is also so simple to pull together.
I like to bring this out when we have company staying overnight in our home. The strawberries can be macerated overnight, so all you have to do when you wake up is make the simple French toast.
Spread the sultry filling in between two freshly cooked slices of bread, and just like that, breakfast is on the table.
Now that berries are back in season, it’s just what we have all been craving all winter long.
Just don’t forget the dusting of powdered sugar and a side of maple syrup, or berry syrup for another layer of fruity flavor, to serve with every plate of deliciousness.
If you want to up the ante on the presentation, plate the meal for each individual guest with powdered sugar. Then top with a dollop of fresh whipped cream and a sliced strawberry.
This is such a memorable dish that’s perfect for family gatherings. Everyone will be asking you for the recipe as soon as they lick their plates clean.Print
When you need something extra decadent and fruity in the morning, this strawberry mascarpone stuffed French toast is the best recipe.
For the Filling:
- 2 cups sliced strawberries
- 1/8 cup granulated sugar
- 1 8-oz container mascarpone cheese
- 1/8 cup powdered sugar
For the French Toast:
- 4 large eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 cup buttermilk
- 1/2 teaspoon vanilla extract
- 8 slices challah bread
- 4 tablespoons unsalted butter, divided
- Powdered sugar, for dusting
- Combine the strawberries with the granulated sugar in a medium bowl and stir to combine. Place in the refrigerator to chill for at least 1 hour, or overnight to allow them to macerate.
- Beat the eggs well in a large, shallow baking dish. Add cinnamon, nutmeg, buttermilk, and vanilla. Beat to combine.
- Coat the surface of a large frying pan and add 1 tablespoon of butter. Place over medium heat and allow butter to melt, tilting the pan to coat.
- Soak two slices of bread in the egg mixture, flipping once, until drenched, about 1-2 minutes per side. Transfer to the hot pan. You will work in batches of about 2 slices at a time, depending on the size of your pan.
- Cook until browned on one side, about 2-3 minute per side. Using a spatula, flip bread over and repeat with the other side. Add 1 tablespoon butter to the pan between each set of slices and repeat the process, continuing until all of the bread is coated and cooked.
- In a medium bowl, combine mascarpone cheese and powdered sugar, and stir until well combined. Using a slotted spoon, add the chilled strawberries to the bowl and mix gently to incorporate.
- Spread 1/2 cup strawberry filling between two slices of cooked French toast. Repeat with remaining filling and French toast slices. Dust with powdered sugar, and serve drizzled with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: French Toast
- Method: Stovetop
- Cuisine: Breakfast
Keywords: French toast, Mother's Day, breakfast, strawberries, mascarpone, brunch
Cooking by the Numbers…
Step 1 – Prep and Measure Remaining Ingredients
Remove the tops of the strawberries and slice until you have 2 cups in total. I used about one full 16-ounce container.
Slice enough challah so you have 8 slices total.
Measure out all remaining ingredients as listed on the ingredients list.
Step 2 – Macerate Fruit
Add the strawberries to a medium bowl with the granulated sugar. Stir to combine.
Place the bowl in the refrigerator to chill for at least 1 hour, up to overnight.
Step 3 – Cook
Add the eggs to a large, shallow baking dish. Beat with a whisk to combine.
Add 1 tablespoon unsalted butter to a large skillet. Place over medium heat and melt the butter, tilting to coat the pan.
Soak bread, two slices at a time, in the egg mixture. Flip once, soaking until drenched but not falling apart, about 1-2 minutes per side.
Place two slices of bread in the hot pan at a time. Work in batches, cooking until browned on both sides, about 2-3 minutes per side. Add 1 tablespoon of butter to the pan between each set of slices, repeating until all of the bread slices are coated and cooked.
Set aside and cover with aluminum foil to keep warm.
Step 4 – Make Mascarpone Filling
Add mascarpone and powdered sugar to a medium bowl. Stir well until combined.
Use a slotted spoon to remove the chilled strawberries from the bowl. Be sure to drain them well, or the filling will get runny.
Add to the mascarpone mixture and stir to combine.
Step 5 – Stuff and Serve
Spread 1/2 cup of the strawberry mascarpone filling between two slices of cooked French toast. Repeat with the rest of the filling and bread slices.
Dust with powdered sugar and serve with maple syrup.
Make It a Brunch Buffet
When you want to serve this dish to a crowd, it doesn’t have to be complicated. Simply make the stuffed French toast and add them all to a platter, doubling the recipe as needed. Dust the entire platter with powdered sugar.
Set this out with a side of maple syrup and any other toppings that you might enjoy, such as additional sliced strawberries and fresh whipped cream. Guests can take what they want, along with whatever else you have available for your brunch buffet spread.
Do you need more ideas for delicious homemade French toast? Check out these recipes:
- Overnight Raspberry & Chocolate French Toast Casserole
- Sourdough Banana Bread French Toast
- Berry Breakfast Bake
What special occasion would you serve this French toast at? Tell us in the comments below and be sure to come back to rate the recipe once you try it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Lynne Jaques on March 3, 2014. Last updated: September 16, 2023 at 17:14 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.