Baked strawberry mascarpone French toast is breakfast perfection! Baked until golden and fluffy, enjoy this delicious French toast bake with fresh strawberries and maple syrup. Recipe by Laura Kasavan of Tutti Dolci.
Don’t forget to take a look through more strawberry recipes to find more breakfast ideas, drinks, desserts, and more.
Baked Strawberry Mascarpone French Toast
You can add this recipe to a collection to create a shopping list!Print Recipe Add to CollectionGo to Collections
- 1 9-inch baking dish
French Toast Bake
- 2 ½ cups sliced fresh strawberries
- ½ cup sugar
- 2 tsp fresh lemon zest
- ½ tsp fresh lemon juice
- French Toast Bake
- 20 oz loaf day-old challah bread or brioche
- ⅔ cup strawberry preserves from above
- 3 oz mascarpone room temperature
- 4 large eggs room temperature
- 1¼ cups milk room temperature
- 1/4 cup heavy cream room temperature
- 3 Tbsp unsalted butter melted and slightly cooled
- ¼ cup sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups fresh strawberries divided
- 1 Tbsp sugar
- 1 Tbsp powdered sugar for serving
- 1 cup 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.
- Butter a 9-inch round or square baking dish.
- Slice challah into 1 ½-inch vertical thick slices. With crust side facing upward,make another vertical cut down the center of each individual slice, leaving a1/4-inch border connected at the bottom (see video for additional clarity).
- 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 the 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 1 tablespoon sugar.
- Continue baking for another 35 to 40 minutes, until golden brown 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.
Nutrition calculated using 2% milk.