Strawberries & Cream Stuffed French Toast

The long holiday weekend is almost upon us and I’ve been pondering what to make. Company is outlawed and trips to get groceries have been few and far in between. Thankfully, strawberries are in season and I remembered a recipe from the days of yore… 2011. (Yup, “a little lunch” has been around that long.)

Feel free to peruse the archives in my side bar anytime.

The following is one of my favorites, re-edited. It’s almost the weekend ‘n’ all.

~   ~   ~   ~   ~

Ever notice how breakfast tastes better on a weekend morning?

I’m not much of a breakfast-eater during the week, but on Saturday mornings I’m in the mood for something decadent — not your ordinary breakfast fare.

The solution to my decadent dreams was Strawberries & Cream Stuffed French Toast.

Filled with strawberries, sweetened mascarpone, cream cheese, and a hint of spice, it elevated plain ol’ French Toast into something extraordinary.

Quick to make, too — unless you happen to be out of Mascarpone cheese — in which case, you start the night before.

(Skip ahead to the Stuffed 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 heavy 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 and 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

3 eggs

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 and slice 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 degree oven until remaining pieces are cooked. (Add remaining 2 tablespoons butter to griddle before frying the rest.)

Serve with a dusting of confectioners’ sugar and garnish with whole strawberries.

Weekend French Toast

This weekend treat your family (or yourself) to breakfast. You’ll be glad you did!

Remember to honor those who made it possible, too, xo.

Enjoying freedom and Stuffed French Toast,

~ Kim

4 thoughts on “Strawberries & Cream Stuffed French Toast

  1. Wonderful. I used to make French toast a lot for my kids, but haven’t since they left home! I guess I kinda forgot about it! Shame on me. I so love what you did here.

    • Thank you, Chef Mimi! That recipe is from back when I used to blog (and eat French Toast) more frequently (or regularly) too. Apparently we’ve both been denying ourselves! Glad it tickled your fancy and reminded you to treat yourself more often. Me, too! Life’s too short…

  2. Geez…. this looks incredibly awesome and fantastically delectable. The recipe for marscapone it’s appreciated. Never tried making it before. I don’t have any bread, so it will have to wait. Delicious looking!!!

    • Stan, many thanks for the accolades. Next time you get some French bread you’ll have to treat yourself! It’s worth the time and effort, even if you have to make the Mascarpone from scratch. (You may also want to look up my Orange French Toast recipe from eons ago — see “search.”) Sometimes I have to pinch myself to believe how much tasty food I’ve eaten — and made, LOL — since I moved to Oklahoma. Blessings all…

Your thoughts are valued. What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.