Strawberry Stuffed French Toast Recipe

Even though I am a huge savory breakfast girl, I do love a sweet breakfast from time to time. There's just so many options available to you first thing in the morning and I am here for all of them!

Sweet breakfasts like my croissant french toast bake, chocolate chip loaf cake, or a classic Belgian blueberry waffle recipe all have their own special place in my heart, and of course on the blog.

What are the ingredients for this stuffed french toast?

1. Brioche bread - thick, fresh sliced brioche bread is the perfect bread for this stuffed french toast recipe.
2. Mascarpone Cheese - Sure, you can opt for cream cheese, but there's something even more delicious about using mascarpone cream in this recipe. Sweet, smooth, and oh so creamy.
3. Strawberry Preserve - I love using Bonne Maman preserves, but St. Dalfour or even a Trader Joe brand works great here too.
4. Fresh Strawberries - A little added freshness and added layer of fruit is absolutely necessary.
5. Eggs - eggs are important for the egg and milk mixture/dredge to make the french toast
6. Milk - I like using half and half for a little thicker consistency and a little added fat.
7. Vanilla Extract - adds a little more flavor to the french toast
8. Cinnamon - a tablespoon of cinnamon in the milk mixture gives this beautiful brown color on the french toast, and also adds a little warmth.

See the recipe card below for specific information about quantities.

How do I make this stuffed french toast recipe?

Step 1: When done cooking, add to a plate and dust with powdered sugar to coat, then serve.

Step 2: Spread the mascarpone cheese onto one slice of the bread, and add the preserves to the other.

Step 3: Place a few fresh slices of strawberries on the side with the mascarpone cheese.

Step 4: Make a sandwich with both of the slices of bread and press the mascarpone and strawberry together, then set aside.

Step 5: In a large mixing bowl, whisk together the egg, milk, vanilla, and cinnamon. Take the french toast sandwich and dip into the egg and milk mixture, holding in the mixture for a few seconds each side.

Step 6: In a frying pan over medium-low heat with melted butter, add the stuffed french toast. Let the sides get golden brown, about 2 minutes then flip. Dust with powdered sugar and serve.

HINT: Be sure to dip the french toast enough into the egg mixture so that the bread gets soggy, but not too soggy that it falls apart. It helps to count to 3 on each side (based on experience!) when dipping the bread.

Swaps and Substitutions

If you want to make this recipe but have some dietary or allergy needs, here's my recommendations for making this your own!

• Cheese - Swap out the mascarpone if you don't like it and use regular cream cheese, or a dairy-free version if you're going for a dairy-free cheese.
• Milk - opt for whole milk, or use your favorite dairy-alternative such as almond or soy.
• Bread - if you want challah instead of brioche, go for it! Gluten free? You can use your favorite gluten-free bread instead of the fancy breads. It will work just as well!
• Filling - skip the strawberry and make stuffed french toast with banana, blueberries, nutella, peanut or almond butter, or even cannoli cream.

Ways to serve this strawberry stuffed french toast

If you're making this stuffed french toast recipe for more than just yourself, or looking to wow a crowd, here's how I suggest you serve it:

• Make a large batch and put into a casserole dish for anyone to serve themselves.
• Turn it into a french toast bake! Rip up the brioche, add a few spoonfuls of preserve and dollop the mascarpone on top, bake it, and dust with the powdered sugar.
• Make it into sticks and dip into the preserves instead of sandwiching it.

How do I store this? Can I freeze it?

This is the type of recipe that does not always do so well in the fridge or freezer.

If you want to store it, I would suggest not dipping into the egg and frying ahead of time. Instead, prepare the stuffed french toast, wrap in plastic wrap, and when ready to cook, then prepare the egg mixture, dip, and then fry.