Stuffed French Toast


Stuffed French Toast
Serves 4

1 loaf challah bread
1 lb. mascarpone cheese
4 tbs. sugar
2 tsp. vanilla
4 eggs
1 tbs. heavy cream
1 lb. fresh strawberries
powdered sugar, cinnamon & syrup (optional, for serving)

Slice strawberries. Set aside.

Slice bread into 1-1 1/2 inch thick slices. CAREFULLY create a pocket in the center of each slice using a sharp knife. Set aside.

Whisk eggs and heavy cream together until well combined. Allow bread to soak in the egg and cream mixture.

Beat mascarpone with sugar and vanilla until smooth. Set aside.

Heat a cast iron skillet over medium-low heat. Coat pan with butter to prevent sticking. Remove bread slices from egg mixture, allowing any excess to drip off. Place in heated pan and cook for about 4-5 minutes per side. (Check the pocket you created to make sure there is no raw egg inside.)

Divide the slices among 4 plates. Stuff each slice of toast with some fresh strawberries and a heaping spoonful of the mascarpone filling. Top each dish with a sprinkle of powdered sugar & cinnamon.

Serve warm with butter and syrup.

Happy Mother's Day! Buon Appetito!