Strawberry Mascarpone Stuffed French Toast

By kayjayjohnson

Ingredients

• For Filling:
• 1 cup strawberries (about 6 medium)
• 3 tbsp granulated sugar, divided
• 1/2 cup (4 ounces) mascarpone, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 tsp finely grated orange zest
• For French Toast:
• 4 1″ thick slices egg bread (like brioche or challah) – about 1/2 an average loaf.
• 4 large eggs
• 1/2 cup cream (10% or 35% m.f.)
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon Grand Marnier or Cointreau (optional, but delicious!)
• 2 tablespoons butter
• Confectioner’s sugar and maple syrup for serving

Details

Adapted from foodess.com

Preparation

Step 1

To make filling:

1. Remove stems from strawberries. Cut in half, and then slice crosswise. Combine strawberries and 1 tablespoon sugar in a bowl; set aside 10 minutes to let them release some juices.

2. In another bowl, use a wooden spoon to beat together mascarpone, vanilla extract, orange zest and remaining two tablespoons sugar. Stir in 1/2 cup of the juicy strawberries, reserving the remaining berries for serving with the finished french toast.

To make french toast:

3. Lay a slice of bread flat on a work surface. Hold one hand on top to hold it steady while you insert a serrated knife in the side crust to slice a deep, 3″-wide pocket. Repeat with remaining slices.

4. Use a small spoon to gently stuff the filling into the pockets. You’ll use about 1/4 cup filling per slice, but work in increments of about 2 teaspoons at a time to avoid tearing the bread. Gently pat the out the bread to distribute the filling evenly within the pocket.

5. In a large, shallow bowl (or a 2″ deep baking dish), whisk together eggs, cream sugar, vanilla extract, salt and Grand Marnier, if using. Preheat a skillet over medium heat.

6. Melt 1/2 tablespoon of butter in the skillet. Working with one slice at a time, quickly dip the bread in the egg mixture, about 5 seconds per side. Do not let it sit and soak or it may fall apart.

7. Cook the french toast one slice at a time (or two if you have a large enough pan that your slices don’t touch). Once the bottom is golden brown (about 3 minutes), use a spatula to gently flip it over. When the second side is golden (about 2 minutes more), remove from skillet and serve, or keep warm in a 200 degree F oven while you cook the rest, adding another 1/2 tablespoon of butter for each slice.

8. Dust with confectioners sugar and serve with maple syrup and remaining strawberries.