Staring at the strawberries in our fridge, the vision and opportunity couldn’t have been any clearer — I’ll stuff the french toast with strawberries!

This thought immediately sent my mouth drooling and my fingers scouring the Internet for a recipe. Upon finding a recipe with ingredients I knew I had, my will to be patient was tested because my mascarpone cheese was expired.

“NNNOOOOO!” I mentally exclaimed, worried that my stomach wouldn’t understand (you can tell how much I was looking forward to having this for breakfast)!

Cream cheese would have been a decent substitute… if I HAD any. But of course, last minute meals have their own probability of not working out. So, with enough convincing to myself and my stomach that a 24-hour wait wouldn’t hurt me, the boys and I moved forward that morning with regular french toast and syrup.

With groceries that needed to be picked up that day, I made triple sure that mascarpone cheese was in our cart at the checkout. Now that I had that crucial ingredient, it was just a matter of time for breakfast to come around again, to have a reason to cook with it!

Overall, this sweet breakfast dish was well received by the family. My husband of course doused his share with maple syrup, but I felt it was plenty yummy without the maple overkill. The boys thought the same.

I hope that this makes it to your own breakfast table sometime soon!


Lynne’s Notes:

  • I didn’t get fancy with the french toast, as some like to make it with thicker cuts of bread. I just used our regular sandwich bread – good enough for me and the boys!
  • My strawberries were pretty ripe, so I decided to cut the granulated and powdered sugar amounts in half (half amounts reflected in the recipe). Still decently sweet, in my opinion.
  • The recipe suggests letting the strawberries chill for at least an hour, however, I did NOT have time for this. After slicing the strawberries and mixing them with sugar, I put them in a stainless steel bowl and let them soak up the extra sweetness in the fridge, to get cool while I made everything else. I didn’t have an hour to spare, but this quick chill worked just fine.
  • I added the mascarpone and powdered sugar to the strawberry mix after all the french toast was made.

Family Verdict:

  • Everyone took a liking to the combination right away. Mmmm…


  • Everyone, in my opinion, should have stuffed french toast for breakfast, especially with strawberries!

Bon appetit,

Strawberry Mascarpone Stuffed French Toast

yield = 4 servings


French Toast

  • 4 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 7-8 slices of sandwich bread
  • butter
  • powdered sugar for dusting


  • 2 cups sliced strawberries
  • 1/8 cup sugar
  • 1 8-ounce container mascarpone cheese
  • 1/8 cup powdered sugar


1. Wash, hull, and slice the strawberries. Mix together with sugar into a stainless steel bowl and place in the refrigerator until needed. If you have the time, chilling for at least 1 hour up to a day will meld the sweetness even more so.

2. Beat the eggs together. Add cinnamon, nutmeg, buttermilk, and vanilla. Beat to combine.

3. Over medium heat, add enough butter to coat the surface of a large frying pan. Dip both sides of each slice of bread into the egg mixture, allowing excess to drip off, and add to the buttered pan.

4. Cook until the underside is nicely browned. Using a spatula, flip bread over and repeat with the other side. Add butter to the pan between each slice (or for multiple slices at a time, depending on the size of your pan) and repeat the process, continuing until all of the bread is coated and cooked.

5. In a medium bowl, combine mascarpone cheese and powdered sugar. Using a slotted spoon, add the chilled strawberries to the bowl and mix gently to incorporate.

6. Spread the filling between two slices of french toast (or cut one slice of bread in half for the kids). Dust with powdered sugar, and serve on its own, or drizzled with maple syrup.