Strawberry French Toast Sandwiches
Elevate your breakfast game with these indulgent Strawberry French Toast Sandwiches—a delightful fusion of creamy mascarpone, fresh strawberries, and golden, custard-soaked bread. This recipe uses thick-cut brioche or challah for a rich and fluffy foundation, with each slice stuffed with a luscious mascarpone-powdered sugar filling and juicy strawberries. The sandwiches are dipped in a fragrant egg mixture, infused with vanilla and cinnamon, then pan-fried to golden perfection. Topped with maple syrup and a light dusting of powdered sugar, these French toast sandwiches are a show-stopping centerpiece for brunch or a decadent morning treat. Perfectly balanced between sweet and satisfying, this recipe is an easy yet elegant way to impress your family or guests.
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Recipe Information
Ingredients
- 4 slices Thick-cut bread (brioche or challah is ideal)
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
- 0.25 cup Mascarpone cheese (softened)
- 1 tablespoon Powdered sugar
- 1 cup Fresh strawberries (sliced)
- 2 tablespoons Butter (for frying)
- 0.25 cup Maple syrup
- 1 teaspoon Optional: powdered sugar for dusting
Instructions
In a small bowl, mix the mascarpone cheese and powdered sugar until smooth. Set aside.
Take 2 slices of bread and spread the mascarpone mixture evenly onto one side of each slice. Layer sliced strawberries on one slice and gently press the other slice on top to make a sandwich. Repeat with the other 2 slices of bread.
In a shallow bowl, beat the eggs, milk, vanilla extract, ground cinnamon, and granulated sugar together until well combined.
Preheat a large skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the pan evenly.
Dip each sandwich carefully into the egg mixture, turning to coat both sides evenly but not soaking it to the point of falling apart.
Place the dipped sandwiches into the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Add the additional tablespoon of butter to the skillet as needed for the second batch.
Remove the cooked French toast sandwiches from the skillet and transfer to serving plates.
Slice each sandwich in half, drizzle with maple syrup, and dust with powdered sugar if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 123.5 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 491 mg | 38% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
