Ingredients
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
Directions
- 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.
- Whisk together mascarpone, powdered sugar, vanilla extract, and milk. Place in a Ziploc bag. Set aside.
- Cut a pocket into the bread slices.
- 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.
- 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.