Mascarpone Stuffed French Toast with Strawberries
Serves 6
15 mins prep
10 mins cook
25 mins total
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!
Whipped Mascarpone Frosting
Assembly
Egg Mixture
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. ([wprm-ingredient text="4 ounces mascarpone cheese" uid="2"], [wprm-ingredient text="¼ teaspoon almond extract" uid="3"], [wprm-ingredient text="pinch fine sea salt" uid="4"])
Slowly mix in the powdered sugar on low speed, mixing until it is completely incorporated. ([wprm-ingredient text="⅓ cup powdered sugar" uid="5"])
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. ([wprm-ingredient text="½ cup heavy whipping cream" uid="6"])
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. ([wprm-ingredient text="12 pieces Italian bread" uid="8"])
Add sliced strawberries to the top of the frosting and top with the remaining slices of bread so there are 6 total sandwiches. ([wprm-ingredient text="6-8 medium strawberries" uid="9"])
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. ([wprm-ingredient text="4 large eggs" uid="11"], [wprm-ingredient text="⅔ cup whole milk" uid="12"], [wprm-ingredient text="½ teaspoon ground cinnamon" uid="13"], [wprm-ingredient text="¼ teaspoon ground nutmeg" uid="14"], [wprm-ingredient text="½ teaspoon fine sea salt" uid="15"])
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)
