Brioche bread stuffed with vanilla-scented, roasted strawberries and creamy mascarpone cheese is the perfect breakfast for your Valentine. Or yourself.

Roasted Strawberry and Mascarpone Stuffed French Toast | The Suburban Soapbox

I’ve never been a fan of Valentine’s Day.  I’m the person that blames the greeting card companies for the commercialization of this crazy holiday.  Growing up I was, most of the time, my very, own, special Valentine. 🙂  Sometimes….I would even celebrate my love, for me, a day later by buying myself a very, special Valentine treat… 75% off!  Sometimes two!!

Berries | The Suburban Soapbox

If you’re a lucky someone who has a special someone to celebrate with this Valentine’s Day….this is definitely the way to their heart.  If you’re celebrating your love for you…..this is the way to your heart.  AND if you’re celebrating the love of your friends and family, as we should be doing every day of the year, this is the way to everyone’s heart.  Seriously.  This is the breakfast of my dreams.

Roasted Strawberry and Mascarpone Stuffed French Toast

It does take a little bit of time love.  But it’s well worth the effort.  You can make the mascarpone cheese mixture and roast the strawberries ahead of time.  If you decide to throw in the towel on breakfast, this is an awesome treat just by itself. BUT don’t throw in the towel….go forth and make the French toast.

Roasting Strawberries

Make sure you use a buttery Brioche loaf or Challah (holla!) bread.  (Sorry, I couldn’t help myself.)  It really helps make the dish even that more knee buckling good.  And don’t slice the bread too thin….I went with 3/4 inch slices so the bread would hold up to the juices of the strawberries.

Homemade Brioche | The Suburban Soapbox

The Roasted Strawberry and Mascarpone Stuffed French Toast doesn’t really need syrup….just a dusting of confectioners’ sugar.  But I have a sweet tooth so I went with a pool of syrup….and confectioners’ sugar…..and then took a nap an hour later because of the sugar crash.

Roasted Strawberry and Mascarpone Stuffed French Toast

Roasted Strawberry and Mascarpone Stuffed French Toast

Makes 4 servings

1 pint strawberries, hulled and large berries halved (I use Driscoll’s)

1 tablespoon light brown sugar

1 teaspoon vanilla bean paste

8 ounces mascarpone cheese, room temperature

1 tablespoon confectioners’ sugar

1 teaspoon Meyer lemon juice

1/2 teaspoon vanilla

2 large eggs

1/2 cup whole milk

1/2 teaspoon vanilla

pinch of kosher salt

4 – 3/4 inch slices of brioche or challah bread

Preheat oven to 325 degrees.

In a medium bowl, toss the strawberries with the brown sugar and vanilla bean paste.  Spread the strawberries in an even layer on a baking sheet lined with parchment and bake for 40 minutes or until the strawberries are soft and the juices are beginning to pool.  Remove from oven and let cool to room temperature.

In a small bowl, mix the mascarpone, confectioners’ sugar, lemon juice and vanilla until thoroughly combined.  Set aside.

In a baking dish or pie plate, whisk together the eggs, milk, vanilla and salt.  Set aside.

Heat a large non-stick griddle over medium-low heat.

On four slices of bread, spread two tablespoons of the mascarpone mixture evenly on each slice and then top with two tablespoons of the strawberries.  Place the remaining four slices of bread on top of the strawberries (like a sandwich) and press lightly to adhere.

Add one sandwich to the egg mixture and let it stand for 5 seconds.  Flip the sandwich over and let it sit in the egg mixture for an additional 5 seconds.  Place the sandwich on the hot griddle and cook for 5 minutes or until golden brown.  Flip and cook for an additional 5 minutes.  Repeat the process for the remaining sandwiches.

Let the French toast rest for 3-4 minutes before serving to allow the filling to set.  Dust with powdered sugar and serve immediately.

Roasted Strawberry and Mascarpone Stuffed French Toast | The Suburban Soapbox