Strawberry Mascarpone Stuffed French Toast Skinny Chick Can Bake Instructions. combine the strawberries with the granulated sugar in a medium bowl and stir to combine. place in the refrigerator to chill for at least 1 hour, or overnight to allow them to macerate. beat the eggs well in a large, shallow baking dish. add cinnamon, nutmeg, buttermilk, and vanilla. Preheat the oven to 250°f. cut the bread into 3 4 inch thick slices. slice a “pocket” in the top of each piece – there should be about a half inch of bread between the sides and bottom of the vertical cut. whisk together the eggs, half 'n' half, honey, cinnamon, and salt. cut the strawberries into thin slices.
Strawberry Mascarpone Stuffed French Toast Foodal Preheat a skillet over medium to medium low heat. melt ½ tablespoon of butter in the skillet. dip each side of the bread into the egg batter, just for a few seconds. cook the french toast one slice at a time, flipping when the bottom is golden, after about 2 3 minutes. cook the second side for about 2 more minutes. On a flat non stick pan or griddle, bring heat up to medium and melt butter to coat surface. once the pan is hot and butter is just starting to brown, place french toast onto pan and cover with prepared lid. cook for about 3 4 minutes, remove cover, flip and place cover back on. cook for an additional 3 4 minutes. In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries. lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread. flip two slices over and spread half of the mascarpone mixture on each slice of bread. top with other half of bread, butter side up. Mix on low speed with an electric hand mixer for 1 minute until fluffy. (4 ounces mascarpone cheese, ¼ teaspoon almond extract, pinch fine sea salt) slowly mix in the powdered sugar on low speed, mixing until it is completely incorporated. (⅓ cup powdered sugar) slowly pour in the heavy cream at low speed.
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