Strawberry Mascarpone Stuffed French Toast The Starving Chef Preheat the oven to 250°f. cut the bread into 3 4 inch thick slices. slice a “pocket” in the top of each piece – there should be about a half inch of bread between the sides and bottom of the vertical cut. whisk together the eggs, half 'n' half, honey, cinnamon, and salt. cut the strawberries into thin slices. In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries. lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread. flip two slices over and spread half of the mascarpone mixture on each slice of bread. top with other half of bread, butter side up.
Strawberry Mascarpone French Toast Mix on low speed with an electric hand mixer for 1 minute until fluffy. (4 ounces mascarpone cheese, ¼ teaspoon almond extract, pinch fine sea salt) slowly mix in the powdered sugar on low speed, mixing until it is completely incorporated. (⅓ cup powdered sugar) slowly pour in the heavy cream at low speed. Instructions. combine strawberries and 1 ½ teaspoons sugar in a bowl; set aside. to make filling mix mascarpone, vanilla, and one tablespoon of sugar. stir in ¼ cup of the strawberries, reserving the remaining berries for garnish. to make a pocket for stuffing place one slice of bread flat onto the work surface. Using tip of a small knife, cut a slit from side to side to form a pocket in each slice of bread. with scissors cut bottom corner of bag mascarpone mixture. squeeze about 3 rounded tablespoons mascarpone mixture into each bread pocket and add 6 to 8 slices of strawberries. heat cast iron cooktop to 375°f. Instructions. combine the strawberries with the granulated sugar in a medium bowl and stir to combine. place in the refrigerator to chill for at least 1 hour, or overnight to allow them to macerate. beat the eggs well in a large, shallow baking dish. add cinnamon, nutmeg, buttermilk, and vanilla.
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