Ever notice how breakfast tastes better on a weekend morning?
I’m not much of a breakfast-eater during the week (unless it comes in a mug), but on Saturday mornings I’m in the mood for something decadent — not your ordinary breakfast fare.
The solution to my craving was Strawberries & Cream Stuffed French Toast.
Filled with ripe strawberries, sweetened mascarpone and cream cheeses, and a hint of spice, it elevated plain ol’ French Toast into something extraordinary. Plus, it was quick to make.
Unless, of course, your local grocer happens to be out of Mascarpone cheese… in which case, you start the night before.
(Feel free to skip ahead to the French Toast recipe if you have Mascarpone on hand!)
Homemade Mascarpone Cheese
(Adapted from two tarts’ recipe on Tasty Kitchen)
1 c. heavy cream
1/4 t. confectioners’ sugar
1/2 T. freshly squeezed lemon juice
Whisk together cream and confectioners’ sugar in a double boiler over simmering (not boiling) water. Using a wooden spoon, stir until it reaches 180° F. Add lemon juice and stir 5 minutes more; remove from heat.
Set top part of double boiler on a pot holder; let stand undisturbed for 20 minutes.
In the meantime, place a fine mesh sieve over a large bowl; line sieve with cheesecloth. (In a pinch, use a coffee filter — same principle.)
Slowly pour the cream mixture into the sieve; let stand 20 minutes or until cool enough to refrigerate. Wrap sieve (bowl and all) in plastic wrap; chill overnight.
In the morning, scrape the fresh Mascarpone cheese from the filter (it doesn’t stick) and discard the liquid in the bowl.
Prepare to be amazed…
I’ll never lack for Mascarpone cheese again. Or stuffed French Toast…
Strawberries & Cream Stuffed French Toast
6 slices French bread, approximately 2″ wide each
4 oz. cream cheese, softened
4 oz. Mascarpone cheese, softened (homemade or store-bought)
1 Tbsp. confectioners’ sugar, plus additional for serving
1 pint ripe strawberries (reserve some for garnish)
1 c. milk
1 Tbsp. sugar
1/4 t. freshly grated nutmeg
1/4 tsp. cinnamon
1/8 tsp. salt
4 Tbsp. butter, divided
Create a “pocket” in each slice of bread by slicing through the middle without cutting through the crust; set aside.
Mix together softened cheeses and confectioners’ sugar until well blended.
Rinse and hull strawberries; pat dry. Slice berries into 1/4″ slices.
Spread a generous portion of cheese mixture in each French bread “pocket.” Layer with sliced strawberries; set aside.
In a shallow dish, whisk together eggs, milk, sugar, spices, and salt.
Melt 2 tablespoons butter on a griddle over medium heat.
Meanwhile, dip each stuffed French toast into egg batter, covering both sides; drain slightly.
Fry three pieces at a time. When underside is golden brown, flip over and fry until golden on both sides. Keep warm in a 250 oven until remaining pieces are cooked. (Add remaining 2 tablespoons butter to griddle before frying the rest.)
Serve with a dusting of confectioners’ sugar; garnish with whole strawberries.
This weekend, treat your family (or yourself) to breakfast — you’ll be glad you did!
Enjoying a slice of Stuffed French Toast (okay, two…),