First things first, prep the strawberries so they have time to do their thing. Take the stem and leaves off, quarter the berries, and place them in a bowl. Stir the 2 tablespoons of sugar in to coat the strawberries (1). Let them sit for at least 10 minutes to macerate while you cook up the toast. They will become soft and syrupy – perfect for filling the French toast!
In a separate shallow bowl, thoroughly beat the eggs, milk, remaining sugar and cinnamon together until it’s all smooth.
Next, head some butter in a skillet over medium. Dip a slice of Texas toast into the egg and milk mixture, coating both sides and letting the excess drip off (2).
Lay the toast in the skillet and fry until it’s golden brown (3), about three minutes, then flip and fry the other side, another two minutes or so (4). Repeat with the other slices of bread.
Once your French Toast is ready, spread a layer of mascarpone cheese, add some strawberries, and then put another layer of French toast down. Repeat to create six sandwiches. If needed, you can warm the stuffed toast up again in the skillet right before serving Drizzle with maple syrup and dig in!
- 1 lb strawberries
- 2 tablespoons sugar
- 4 eggs
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 12 slices Texas toast
- 1 cup mascarpone cheese
- Maple syrup
- Quarter the strawberries and place in a bowl with 2 tablespoons sugar. Stir to coat. Let sit at least 10 minutes, until the berries begin to turn syrupy.
- In a separate bowl, thoroughly beat the eggs with the milk, a tablespoon of sugar, and cinnamon.
- In a nonstick pan over medium heat, warm a tablespoon of butter.
- Dip the bread into the egg/milk mixture, letting the bread absorb the liquid for a few seconds, then flipping and soaking the other side for a few seconds. Lift out of the mixture and let the excess drip off.
- Place in the pan. Repeat with a second (and third, if your pan allows it) piece of bread.
- Once the toast is golden on one side (about 3 minutes), flip and cook the other side for an additional 2 minutes or so. Remove and set aside.
- Heat the second tablespoon of butter and repeat the process until all the toast is cooked.
- To serve, spread mascarpone cheese over the top of a slice of toast, spoon some of the berries and their syrup on, then repeat with another slice to “stuff” the French toast.
- Drizzle some maple syrup over the top and enjoy!