Are you looking for a decadent breakfast treat that will impress your taste buds? Look no further than Strawberry Mascarpone Stuffed French Toast. This delightful dish combines the richness of mascarpone cheese with the sweetness of fresh strawberries, all sandwiched inside slices of perfectly cooked French toast.
Kitchen Must Have: Hamilton Beach 4-in-1 Hand Blender
Ingredients
- 1 cup mascarpone cheese
- 3 tablespoons granulated sugar
- 2 tablespoons single cream
- 1 1/2 teaspoons vanilla extract, divided
- 1 teaspoon lemon zest
- 6 slices (1 1/2-inches thick) brioche bread
- 4 cups thinly sliced strawberries
- 6 large eggs
- 1 1/3 cup milk
- 2 tablespoons icing sugar
- 1 teaspoon ground cinnamon
- Icing sugar, for garnish
Directions
- In a small bowl, combine mascarpone cheese, granulated sugar, single cream, ½ teaspoon vanilla extract, and lemon zest. Place mixture in a 1-gallon resealable plastic bag. Close bag. Refrigerate until ready to use.
- Using tip of a small knife, cut a slit from side to side to form a pocket in each slice of bread.
- With scissors cut bottom corner of bag mascarpone mixture. Squeeze about 3 rounded tablespoons mascarpone mixture into each bread pocket and add 6 to 8 slices of strawberries.
- Heat a cast iron pan.
- In a large bowl using a wire whisk, beat eggs, milk, 2 tablespoons confectioners’ sugar, ground cinnamon, and remaining 1 teaspoon vanilla extract until well blended.
- Place stuffed bread pockets in milk mixture and soak 30 seconds on each side. Drain and carefully transfer each bread pocket to the pan.
- Cook turning once, until browned and heated through, about 6 to 8 minutes.
- Garnish with remaining strawberries and confectioners’ sugar.
Serves: 6