Mascarpone Stuffed French Toast with Strawberry Compote
Stuffed French Toast is easy to make and perfect for a leisurely weekend breakfast and brunch.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: french toast, stuffed french toast
Servings: 4servings
Calories: 399kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
For the French Toast:
4 - 2inchthick slices challah bread
8ouncesmascarpone cheese
3tablespoonssugardivided
1/2cupplus 2 tablespoons half and halfdivided
3large eggs
1teaspoonlemon extract
For the Compote:
1cupchopped strawberries
1/4cupwater
1tablespoonsugar
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.