Strawberry & Mascarpone Stuffed Croissant French Toast

Strawberry & Mascarpone Stuffed Croissant French Toast is a delicious twist on a classic french toast recipe. Even a stuffed French toast like this Strawberry Mascarpone Stuffed French Toast.

This easy to make breakfast or brunch item is made with croissants that are buttery, decadent and tasty.

Go two steps more and stuff that croissant with mascarpone and sliced strawberries. And top it all with a homemade fresh strawberry syrup.

If you love strawberries, you’re in the right place.

Strawberry & Mascarpone Stuffed Croissant French Toast

6 large croissants

4 large eggs

2 tablespoons heavy cream

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

For The Strawberry Syrup

1 lb fresh strawberries, cleaned and hulled

1/2 cup granulated sugar

Clean and hull the strawberries. Next, ruffly chop the strawberries and add to a medium saucepan. Add sugar.

Cook on medium-low heat stirring the chopped berries and sugar until the mixture is syrup-like, and the strawberry pieces are cooked soft.

Using a hand immersion blender, puree mixture until it forms like a syrup. Add 1/2 teaspoon vanilla, mix in. Set syrup aside.

For The Croissant Stuffing

1 1/4 cups mascarpone, room temperature

1 tablespoon sugar (can opt for honey or maple syrup) *See Cook’s Notes

1 teaspoon vanilla

Cook’s Notes

If you want to replace the sugar for honey, keep in mind that honey is sweeter than sugar, so use about 3/4 the amount of honey. Therefore, replace the sugar with 2 teaspoons of honey.

Maple syrup on the other hand, is about as sweet as sugar, and therefore, you can replace the sugar using an equal amount of syrup.

Also, if you choose to use one of the above replacements for the sugar, omit the vanilla.

In a small glass bowl, add mascarpone, sugar and vanilla. Mix until well incorporated. Set aside.

Cut croissants horizontally and set aside on a large plate.

In a pie dish or similar utensil, add eggs, cream, cinnamon and vanilla. Beat until well combined.

Heat a large nonstick skillet over medium heat. Melt a tablespoon of butter.

Note: For each slice of croissant, only dip bottom slices on both sides in egg mixture. As for the top slices with the dome, only deep the cut side in the egg mixture.

Dip croissant slices in egg mixture. Add to skillet and cook until golden brown, making sure to flip bottom slices half way through, about 2 minutes on each side. Cook top slices as well (cut side only) for 2 minutes and remove from heat to a large plate.

Spread mascarpone over bottom slices. Add some strawberry slices evenly over mascarpone. Next, top with other half of croissant. Add a dollop of mascarpone with strawberry slices and serve with strawberry syrup.

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