Mascarpone Stuffed French Toast with Strawberries and Mint

Prep time 10mins
cook time 20mins

Stuffed with decadent mascarpone and topped with fresh strawberries and mint, this brioche French toast recipe is perfect for a special breakfast or brunch.


Mascarpone Stuffing

  • ¾ cup mascarpone, room temperature
  • 2 tablespoons icing sugar
  • ⅛ teaspoon vanilla extract
  • 2 tablespoons milk

Strawberry Topping

  • 1 cup strawberries, quartered
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon mint leaves

French Toast

  • 4 eggs
  • 1 cup milk
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 6 slices brioche, 4cm thickness
  • 4 tablespoons unsalted butter


  1. Boil strawberries, salt, sugar, mint, and lemon juice in a small saucepan. Reduce heat to simmer and cook 10–15 minutes. Remove mint and allow to cool.
  2. Whisk together mascarpone, powdered sugar, vanilla extract, and milk. Place in zip-lock bag or a piping bag. Set aside.
  3. Cut a pocket into the bread slices.
  4. Preheat griddle over medium heat, 5 minutes. Mix eggs, milk, sugar, salt, cinnamon, and vanilla extract. Blend well. Cut a corner out of the bag with mascarpone and pipe the mixture into the bread pocket.
  5. Grease griddle with butter. Dip bread into egg mixture and coat both sides. Cook bread until golden brown, 2 minutes per side. Serve with strawberry topping, garnished with fresh mint.