This post may contain affiliate links. Please read our disclosure policy.
Mascarpone Stuffed French Toast is the best brunch recipe, since it’s equal parts easy and decadent! Fluffy mascarpone stuffed french toast is topped with a deliciously simple and sweet strawberry compote. This stunning french toast recipe is ideal for Easter, Mother’s Day, or any other lovely morning occasion!
Mascarpone Stuffed French Toast
Let’s be clear – if I’m out to breakfast/brunch and I see the phrase “stuffed french toast” on the menu, that’s what I’ll be ordering 99% of the time! There’s something so decadent about biting into two freshly made slices of french toast that are separated by a layer of something sweet. Of all my favorite stuffed french toast recipes, this one may just be my favorite!
The mascarpone filling here is creamy, rich, and a sprinkle of sugar to give it a touch of sweetness. If I were to compare this morning treat to any other dessert, it would be a strawberry shortcake. It’s got the simplicity of soft, sweet bread, creamy whipped mascarpone, and homemade strawberry compote. If you’re a fellow shortcake lover, this recipe is for you!
While this french toast recipe may be easy enough to whip up on a whim, it’s also the perfect show stopper for your next brunch party. Whether you’re entertaining your in-laws on Mother’s Day or hosting a huge gathering for Easter Sunday, consider making this easy stuffed french toast recipe to feed the crowd! It’s sweet, simple, and has the perfect amounts of fresh springtime flavors.
How to Make Stuffed French Toast
- Cut the bread. Carefully cut a slit in the challah bread lengthwise without cutting all the way across to create a flap. Set aside.
- Make the stuffing. In a bowl, beat the mascarpone, 1 tablespoon sugar and 2 tablespoons half and half with an electric mixer until well combined. Set aside.
- Whisk. In a shallow bowl, whisk together the remaining sugar, half and half and eggs until combined. Set aside.
- Make the compote. Place the strawberries in a small saucepan with the water and sugar. Cook over medium heat, mashing the strawberries while they cook. Continue to cook until the strawberries are broken down and syrupy, approximately 4-5 minutes. Set aside.
- Stuff the bread. Spread the mascarpone cheese mixture inside the challah bread.
- Cook the french toast. Heat 1 tablespoon of butter on a non-stick griddle pan or large skillet over medium heat. Dip the bread in the egg mixture and turn over to coat. Place the bread on the skillet. Repeat with the remaining bread. Cook each bread slice until golden brown, approximately 3-4 minutes. Turn the bread over and cook until golden.
- Enjoy! Serve the french toast immediately with the strawberry compote and sprinkle with confectioners’ sugar, if desired.
Tips for the BEST Mascarpone Stuffed French Toast
- For this french toast recipe, I like to use a buttery challah bread. It’s sturdy enough to be cut and stuffed with the mascarpone filling, but still soft and fluffy.
- Make sure you cut the bread deep enough to be properly stuffed, but not all the way through.
- Lemon extract is what I use to achieve that bold, bright lemon flavor. However, it can be replaced with equal parts freshly squeezed lemon juice.
- For even more lemony flavor, consider adding a sprinkle of fresh lemon zest as a garnish!
- This stuffed french toast is best served nice and fresh, so take that into consideration when you’re preparing it. You definitely don’t want to make it too far ahead of time.
Craving even more homemade french toast? Me too!
- Air Fryer French Toast
- Overnight French Toast Casserole
- Best French Toast Recipe
- Jewish Apple Cake French Toast
For more Brunch recipe ideas, follow us on Instagram and Facebook!
Mascarpone Stuffed French Toast Recipe
Equipment
- skillet
Ingredients
For the French Toast:
- 4 – 2 inch thick slices challah bread
- 8 ounces mascarpone cheese
- 3 tablespoons sugar, divided
- 1/2 cup plus 2 tablespoons half and half, divided
- 3 large eggs
- 1 teaspoon lemon extract
For the Compote:
- 1 cup chopped strawberries
- 1/4 cup water
- 1 tablespoon sugar
Instructions
- Carefully cut a slit in the challah bread lengthwise without cutting all the way across to create a flap. Set aside.
- In a bowl, beat the mascarpone, 1 tablespoon sugar and 2 tablespoons half and half with an electric mixer until well combined. Set aside.
- In a shallow bowl, whisk together the remaining sugar, half and half and eggs until combined. Set aside.
- Place the strawberries in a small saucepan with the water and sugar. Cook over medium heat, mashing the strawberries while they cook. Continue to cook until the strawberries are broken down and syrupy, approximately 4-5 minutes. Set aside.
- Spread the mascarpone cheese mixture inside the challah bread. Heat 1 tablespoon of butter on a non-stick griddle pan or large skillet over medium heat.
- Dip the bread in the egg mixture and turn over to coat. Place the bread on the skillet. Repeat with the remaining bread. Cook each bread slice until golden brown, approximately 3-4 minutes. Turn the bread over and cook until golden.
- Serve the french toast immediately with the strawberry compote and sprinkle with confectioners’ sugar, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Delicious! I had a similar dish at a restaurant and was craving it. This looked really close and did not disappoint. It was surprisingly easy and a big hit. I use a thinner apple strudel bread because it was what I had and just layered it. It amped up the sugar a bit. I didn’t see the instructions for the lemon extract so I just added into the egg mixture since that was where it was listed.
Thank you so much for your comment! I’m thrilled you loved it and thank you for letting me know about the extract. I’ll update the recipe but it is added to the egg mixture, doesn’t really matter when you add it. Thanks again!
Yum, I love the light flavor of mascarpone. This looks like a decadent Easter brunch idea!
Oh my goodness, what a delicious breakfast treat! I’ve never tried honey granules, I’ll have to give them a try. That strawberry compote on top screams spring!
Holy Cow! These look amazing! I want this for breakfast everyday for the rest of my life!