baked strawberry mascarpone french toast
Baked strawberry mascarpone French toast makes a decadent breakfast for any occasion. Filled with homemade strawberry preserves and mascarpone, this baked French toast is absolute perfection!
A loaf of golden challah (or brioche) makes this a decadent overnight French toast casserole that you can prep ahead and bake the next morning. Filled with homemade strawberry preserves and creamy mascarpone, this breakfast bake emerges from the oven puffed and golden with crisp edges.
Serve with fresh berries, a dusting of powdered sugar, and warm maple syrup for the very best breakfast.
Baked strawberry mascarpone French toast makes a decadent breakfast for any occasion. Filled with homemade strawberry preserves and mascarpone, serve with strawberries and maple syrup. You’ll love this baked French toast!
- 2 1/2 cups sliced fresh strawberries
- 1/2 cup sugar
- 2 tsp fresh lemon zest
- 1/2 tsp fresh lemon juice
French Toast Bake
- 20 oz loaf day-old challah bread (or brioche)
- 2/3 cup strawberry preserves (from above)
- 3 oz mascarpone, at room temperature
- 4 large eggs, at room temperature
- 1 1/4 cups milk, at room temperature
- 1/4 cup heavy cream, at room temperature
- 3 Tbsp unsalted butter, melted and slightly cooled
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups fresh strawberries, divided
- 1 Tbsp sugar
- powdered sugar, for serving
- maple syrup, for serving
- For the strawberry preserves, combine sliced strawberries, sugar, lemon zest, and lemon juice in a medium heavy saucepan. Bring to a rapid boil over medium heat and cook for 15-20 minutes, stirring frequently, until strawberries are broken down and mixture is the consistency of preserves and coats the back of a spoon. Remove from the heat and pour into a glass jar; let cool to room temperature before using (strawberry preserves can be made ahead and chilled overnight once cool).
- Butter a 9-inch round or square baking dish. Slice challah into 1 1/2-inch thick slices, then cut each slice almost in half, leaving a 1/4-inch border connected at the bottom. Spread strawberry preserves on one side of the inside of the bread, and mascarpone on the other side. Press slices gently to sandwich together.
- Beat eggs in a large bowl until light and fluffy. Whisk in milk, heavy cream, melted butter, sugar, vanilla, and salt until combined. Working in batches, dip challah into egg mixture, turning to coat. Overlap challah slices in prepared baking dish and pour remaining batter over the top. Spray a piece of foil with nonstick spray and cover baking dish. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F. Bake, covered with foil, for 30 minutes. Remove foil and top with 1 cup sliced strawberries and sugar. Continue baking for another 35 to 40 minutes, until golden and the internal temperature reaches 170°F, and a tester inserted in the center comes out clean (if top is browning too quickly, tent loosely with foil).
- Remove from oven and let cool slightly on a wire rack before serving with powdered sugar, maple syrup, and remaining fresh strawberries.
Strawberry Preserves – You can also substitute 2/3 cup jarred strawberry preserves instead of making your own.
Keywords: Strawberry, Mascarpone, French Toast, Breakfast