Strawberry Stuffed French Toast Recipe

Make mascarpone filling

In a medium bowl, combine mascarpone, softened cream cheese, powdered sugar, vanilla extract and lemon zest. Whisk or beat with a fork until smooth and spreadable, about 30 seconds to 1 minute. Taste and adjust sweetness if desired.

Prep strawberries for stuffing

Hull and thinly slice 3 oz fresh strawberries. Gently fold the sliced strawberries into half of the mascarpone mixture (reserve remaining filling for spreading after cooking). This creates a slightly chunky strawberry-mascarpone stuffing.

Prepare the brioche

Using two thick brioche slices (about 1–1¼ inch each), make a shallow pocket in the center of each slice by cutting horizontally about two-thirds through the slice (do not cut all the way through).

Fill the bread

Divide the strawberry-mascarpone mixture between the two slices, spooning it into the pocket and spreading lightly to the edges. Close the pocket and press gently so the filling is secure.

Make batter

In a shallow wide bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, ground cinnamon and salt until fully combined and slightly frothy, about 20–30 seconds.

Soak the filled brioche

Place each stuffed brioche in the batter and let soak 20–30 seconds per side, pressing the top slice down briefly to allow the batter to penetrate the pocket but avoid oversaturating. Transfer to a wire rack for 1–2 minutes to allow excess batter to drip off.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add butter and oil and let the butter foam and the oil shimmer; this prevents burning and helps even browning.

Cook the French toast

Place the soaked, stuffed brioche slices in the skillet. Cook 3–4 minutes per side, or until deep golden brown and cooked through, lowering heat slightly if the exterior browns too quickly. Press gently with a spatula mid-cook to ensure good contact for even browning.

Rest briefly

Transfer cooked slices to a warm plate and let rest 1–2 minutes so the filling settles and the centers finish steaming.

Plate and garnish

Place the two stuffed french toast slices on a plate. Dust lightly with powdered sugar, arrange extra sliced strawberries on top or to the side, and drizzle with maple syrup to taste. Serve immediately.