Strawberry Stuffed French Toast

Brioche bread stuffed with creamy mascarpone cheese and strawberry jam, then topped with strawberry maple syrup.

This is great for weekend breakfast or brunch, and Billy and I love it for dinner.

I make this whenever I make my homemade strawberry jam, and you can follow the link below for that recipe.

Brioche bread stuffed with strawberry jam, Mascarpone cheese and topped with strawberry maple syrup.

Prep Time 15

Cook Time 15

Course Breakfast, brunch

Cuisine American, French

Servings servings

1/2 cup Strawberry jam, store-bought or homemade
8 ounce Container mascarpone cheese at room temp. You can substitute cream cheese
16 ounces Fresh strawberries sliced
1/2 cup Pure maple syrup
1 Lemon, zested, and juiced
4 Eggs
1 cup Milk, cream, or half and half
2 tsp Vanilla extract divided
1/2 tsp Cinnamon
2 tbsp Brown sugar
Freshly grated nutmeg optional
kosher salt
One whole loaf of brioche bread
2-3 tbsp butter
powdered sugar optional

Add the sliced fresh strawberries, maple syrup, lemon zest, and lemon juice to a pot and place over medium heat. Keep an eye on this while you are makeing the toast. You can use a potato masher to mash if you like, but I like the big hunks of strawberries.
Mix the Mascarpone, Strawberry Jam, 1 tsp vanilla, and a pinch of kosher salt until well combined. And add to a piping bag; no tip is needed. You can use a large ziplock bag if you do not have a piping bag.
Cut the brioche into 1 1/2 inch slices, and then cup thru one end to form a pocket, being careful not to cut all the way through. Think pita bread.
Now carefully squeeze the strawberry filling into the pockets you made. I will place mine in the fridge until I am ready for them, or it's ok to leave them out while you make your custard.
You can do the stuffing the day before.
Start your griddle heating while you make your custard.
For the custard, mix the eggs, cream, vanilla, brown sugar, cinnamon and nutmeg, and a pinch of salt until well combined.
Add a tbsp of butter to the griddle.
Dip the stuffed bread into the custard, gently flipping to coat both the top and the bottom then place it onto the hot griddle.
Cook each side until golden brown, about 2-4 minutes per side. To make flipping easier, use a thin spatula to scoop under the french toast and gently press your finger on top to secure it while the french toast is turned over. Save time by cooking 2-3 sandwiches at once.
Serve with the strawberry syrup and powdered sugar

Keyword cream cheese stuffed french toast, strawberry stuffed french toast, stuffed french toast

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