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Γεμιστό Γαλλικό Τοστ Με Τυρί Μασκαρπόνε, Φράουλες & Μέντα

Mascarpone Stuffed French Toast With Strawberries and Mint

Degree of difficulty


Preparation time

10 minutes

Cooking Time

20 minutes




Mascarpone Stuffing

  • ¾ cup mascarpone, room temperature
  • 2 tablespoons powdered sugar
  • ⅛ teaspoon vanilla extract
  • 2 tablespoons milk

French Toast

  • 4 eggs
  • 1 cup milk
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 6 slices brioche, 1 ½-inch thickness
  • 4 tablespoons unsalted butter

Strawberry Topping

  • 1 cup strawberries, quartered
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon mint leaves


  1. Boil strawberries, salt, sugar, mint, and lemon juice in a small saucepan. Reduce heat to simmer and cook 10–15 minutes. Remove mint and allow to cool.
  2. Whisk together mascarpone, powdered sugar, vanilla extract, and milk. Place in a Ziploc bag. Set aside.
  3. Cut a pocket into the bread slices.
  4. Preheat griddle over medium heat, 5 minutes. Mix eggs, milk, sugar, salt, cinnamon, and vanilla extract. Blend well. Cut a corner out of the Ziploc bag and pipe mascarpone mixture into the bread pocket.
  5. Grease griddle with butter. Dip bread into egg mixture and coat both sides. Cook bread until golden brown, 2 minutes per side. Serve with strawberry topping, garnished with fresh mint.
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