Sweet strawberries and creamy mascarpone combine in crisp, buttery croissants for an out-of-this-world delicious Strawberry Mascarpone French Toast Recipe! Soaked overnight and baked to crispy, tender perfection, it’s the perfect breakfast or brunch for holidays, weekends, and more.
Why You’ll Love This Recipe
Is there anything better than starting your day with a warm serving of french toast? With endless variations like churro french toast, lemon blueberry french toast with ricotta, berry brioche cream cheese french toast bake, it’s one of our favorite breakfasts, and this strawberry mascarpone french toast is one of our best recipes yet! Here are just a few reasons why:
- It’s made with less than 10 ingredients.
- Featuring a sweet mascarpone filling and bright strawberries, it’s sweet and satisfying.
- Easy to make ahead of time, leftovers reheat well.
- It’s great for holiday breakfasts, weekend brunches, and more!
What Is Mascarpone Cheese?
Often mistaken for marscapone, mascarpone is a sweet, spreadable cheese similar to cream cheese, ricotta cheese, or creme fraiche. It is a type of soft Italian acid-set cream made from heavy cream and tartic acid. To form the mixture, the cream is heated, and the acid is slowly stirred in to help it thicken and solidify. Then, it is run through a cheesecloth to remove any excess liquid. As a result, it has a fat content between 60-75% and is super silky and spreadable.
What Does It Taste Like?
The taste of mascarpone cheese is similar to cream cheese. However, it is slightly sweeter and has a less tangy taste, making it perfect for sweet breakfasts and desserts.
Ingredients You Need
The ingredient list for this strawberry mascarpone french toast is short and sweet, yielding both flavors with minimal ingredients. Here’s what you’ll need:
- Croissants – We use large croissants because they’re easier to stuff.
- Strawberries – Fresh strawberries add extra texture and a sweet flavor!
- Sugar – Powdered sugar is used to sweeten the mascarpone filling, and regular granulated sugar is added to the egg mixture for a dessert-like french toast recipe.
- Ricotta and Mascarpone Cheese – When combined, these create a sweet, creamy, cheesecake-like filling.
- Eggs – Crucial to lock in moisture and help create a crisp exterior.
- Vanilla Extract – Use high-quality pure vanilla extract to help enhance the rest of the ingredients.
- Whole Milk – We recommend using whole milk for the richest taste, but any milk you have on hand will work great.
Feel free to mix and match different ingredients to make this strawberry mascarpone french toast recipe your own! For instance, some of our variation variations include:
- Using thick sourdough or brioche bread.
- Including extra or different fruit like blueberries, blackberries, and bananas.
- Adding nuts to the mascarpone filling.
- Sprinkling chocolate chips on top.
- Adding a dollop of whipped cream just before serving.
How to Make Strawberry Mascarpone French Toast
This recipe is perfect to make ahead of time and bake just before serving. Here’s how it’s done:
- Create the Filling. Combine the mascarpone, ricotta, powdered sugar, and a pinch of salt in a mixing bowl until a smooth, creamy texture is formed. Then, use a spatula to gently fold in the strawberries.
- Stuff the Croissants. Slice the croissants in half, and spread 2 tablespoons of the mixture inside each piece.
- Combine the Egg Mixture. In a second mixing bowl, whisk the eggs, milk, sugar, and vanilla until smooth.
- Soak the French Toast. Arrange the croissants in a buttered baking dish, and pour the egg mixture on top. Cover the dish, and refrigerate it overnight.
- Bake. Bake the strawberry mascarpone french toast covered for 25 minutes. Then, remove the foil, and continue to bake until the egg mixture has set and the croissants are golden brown and crisp.
- Top and Serve. Add extra sliced strawberries and powdered sugar on top, and serve warm with maple syrup!
Make Ahead and Storage Options
This strawberry mascarpone french toast recipe is great to make ahead of time and can be soaked in the fridge for up to 24 hours before baking. However, once baked and cooled completely, it can be covered with foil or transferred to an airtight container and stored in the fridge for 2-3 days. We do not recommend freezing this recipe as the cheese filling will not thaw well.
To reheat, warm your french toast in the microwave or oven until your desired temperature has been reached.
Feel free to serve this strawberry mascarpone french toast on its own for a satisfying breakfast treat! Or, go all out and prepare a full spread. For instance, some of our favorite pairings include:
More French Toast Recipes?
Love french toast as much as we do? Try out more of our favorites below!
- Sheet Pan French Toast
- Strawberry Cheesecake French Toast Croissants
- Raspberry Cheesecake Challah French Toast
- Bananas Foster French Toast
Strawberry Mascarpone French Toast
- 8 ounces mascarpone (room temperature)
- 4 ounces ricotta (room temperature)
- 1 3/4 cup powdered sugar
- Salt to taste
- 1 cup fresh strawberries (plus more for serving)
- 7-8 large croissants (sliced in half)
- 4 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- In a large mixing bowl, add the mascarpone, ricotta, powdered sugar, and salt. Whisk until smooth and creamy. Fold in the sliced strawberries.
- Slice the croissants in half, and spread 2 tablespoons of the mascarpone filling in each croissant.
- In a second large mixing bowl, add the eggs, milk, sugar, and vanilla. Whisk to combine.
- Arrange the croissants in a 13×9 buttered baking dish. Note: It’s okay if the croissants overlap.
- Pour the egg mixture evenly over the croissants. Cover, and refrigerate overnight.
- Preheat the oven to 375° Fahrenheit. Bake, covered with aluminum foil for 25 minutes. Remove the foil, and continue to bake for 15-18 minutes or until the egg mixture is set and the croissants are golden brown and crisp on top.
- Top with sliced strawberries and extra powdered sugar, if desired. Serve warm with a drizzle of maple syrup!
- Store in an airtight container in the fridge for 2-3 days.