Strawberry Stuffed French Toast is a wonderful dish for breakfast, brunch, lunch, and even dinner, also known as a briner! It kicks the classic French toast up a few notches with a touch of decadence.
If the menu description contains the word “Strawberry stuffed”, the dish can be quite dangerous. That’s because restaurants choose to use “stuffed” sandwiches as an excuse to have extra amounts of the cheapest, highest-calorie content—
In other words: fat, sugar, salt—in food that’s already high in fat, sugar, and salt-like. Case in point: Strawberry Stuffed French Toast.
But what if you fill your French toast with something better for your, well… stuff? Done correctly.
This recipe, it adds a dose of low-calorie protein, fiber, and energy-boosting vitamins, all from fresh strawberries and honey. Plus, it’s easy enough, even on a weekday morning.
1 cup low-fat ricotta or cottage cheese 1/2 cup skim milk 2 cups strawberries, sliced 2 Tbsp honey 2 Tbsp sliced or chopped almonds 1 Tbsp butter 2 eggs 1 cup milk 1/4 tsp cinnamon 1 tsp vanilla extract 8 slices whole wheat bread Powdered sugar (optional)
This Strawberry Stuffed French Toast recipe is very simple. When you break it down, it’s basically just two pieces of a baked bread sandwich, topped with a sweet filling and drizzled with sauce or syrup; A French toast sandwich, if you will.
1. Whisk the mascarpone cheese until it is nice and smooth. Having room temperature is the key to not filling a lump. Add milk, powdered sugar, vanilla, and salt until thoroughly mixed. Set it aside on the counter so that it remains soft until you are ready to spread.
If you’re making this ahead of time, cover and refrigerate, but take it out to warm for about 20 minutes before using.
2. Preheat the oven to the hot setting (or 200°F). Heat an electric griddle to 350°F and coat with cooking spray. You can also use a wok on medium heat. You can use butter, its smoke indicates it’s exactly 350°F so you risk burning the batch, take it down a few degrees.
3. Transferring the French toasts to a wire rack allows air to circulate around them so that the portion sticking to the plate doesn’t steam up and get wet.
4. Whisk the eggs and buttermilk together in a shallow dish and then drop the bread slices into the egg mixture and place on the pan. If you need to cook in batches, don’t dredge until you’re ready to put on the pan.
5. Cook for 3-5 minutes or until golden brown on each side. Remove to wire rack on baking sheet. Place in the oven to keep warm, continuing until all the bread is fried and browned.
6. Apply the cream cheese mixture on the bread. Layer with strawberry slices. Top with the other 4 slices and return to oven to warm and marinate.
7. Drizzle with your favorite syrup or glaze, a little powdered sugar, more fresh strawberries, or other fresh berries and whipped cream.
8. Enjoy your delicious breakfast!
Any fresh fruit can be substituted, but I highly recommend something soft and easy to chew; Think berries (frozen or fresh), pears, or bananas. If you’re craving apples, I encourage you to try my Apple Pie French Toast.
Swap the brioche for other slices of bread such as angel food cake, pound cake, or Texas toast.
Use a different type of syrup or glaze. Apple cider syrup or even a powdered sugar glaze are great options.
Use vanilla custard instead of cream cheese filling.
Add a tablespoon of coconut cream to the filling for a tropical flavor.
Add brown sugar to the egg batter. This dulce de leche caramelizes to taste.
If you’re like Elvis, you’ll probably also love a small dollop of peanut butter almond butter in the center.
Add lemon zest to the sweet cream cheese filling.
If there’s no sweet breakfast item in your family (ahem, my husband), just serve them two pieces of regular French toast with some melted butter and call it a day. This a recipe the whole family will love!
Grow, Storage and Freezing
The mascarpone filling can be made ahead of time and refrigerated up to a day ahead. Be sure to remove it from the fridge about 20 minutes before using it and shake it well. It will be easy to spread on bread.