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!

Three slices of stuffed french toast are presented on a round white plate next to a glass of coffee.

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.

Sliced bread sits in the middle of a countertop and is surrounded by several different ingredients.

How to Make It

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.

Starwberry compote is being drizzled atop a slice of stuffed french toast.

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.
Two servings of stuffed french toast are placed on top of one another on a white plate with strawberry compote on top.

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Three slices of stuffed french toast are presented on a round white plate next to a glass of coffee.

Get the Recipe: Mascarpone Stuffed French Toast with Strawberry Compote

Stuffed French Toast is easy to make and perfect for a leisurely weekend breakfast and brunch.
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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

Equipment

  • skillet

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

Best if served soon after cooking.
Mascarpone filling can be made up to 24 hours in advance. Store in an airtight container, refrigerated, until ready to use. Remove from the refrigerator about 15 minutes prior to assembling your French toast for best results.
Serving: 0g, Calories: 399kcal, Carbohydrates: 17g, Protein: 9g, Fat: 32g, Saturated Fat: 19g, Cholesterol: 190mg, Sodium: 91mg, Potassium: 139mg, Fiber: 0g, Sugar: 13g, Vitamin A: 1080IU, Vitamin C: 21.5mg, Calcium: 135mg, Iron: 0.7mg

Disclosure: I was selected for this opportunity as a member of  Clever Girls and the content and opinions expressed here are all my own.