Thick brioche is soaked in a lightly sweetened vanilla custard and cooked until golden. It's layered with sweetened mascarpone and juicy macerated strawberries, then finished with warm vanilla maple syrup for an indulgent brunch.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.19 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
French Toast
- 8 thick slices brioche or challah
- 4 large eggs
- 240 ml whole milk
- 25 g granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 30 g unsalted butter, for cooking
Mascarpone Filling
- 225 g mascarpone
- 25 g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Strawberries
- 300 g strawberries, sliced
- 15 g granulated sugar
- 1 tsp fresh lemon juice
Vanilla Maple Syrup
- 120 ml pure maple syrup
- 1 tsp vanilla extract
- 14 g unsalted butter
- Pinch of salt
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Instructions
- 1
Toss strawberries with sugar and lemon juice. Let stand for 10–15 minutes.
- 2
Whisk mascarpone, powdered sugar, vanilla, and cream until smooth.
- 3
Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow dish.
- 4
Dip each slice of bread into the custard for about 10–15 seconds per side.
- 5
Heat butter in a skillet over medium heat. Cook bread for 2–4 minutes per side until deeply golden and cooked through.
- 6
Warm maple syrup gently. Remove from heat and stir in vanilla, butter, and salt.
- 7
Serve French toast topped with mascarpone, strawberries, and warm vanilla maple syrup.
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