Step 1

Macerate berries: Stir together strawberries, sugar, lemon juice and salt. Set aside until ready to use.

Step 2

Make filling: Add mascarpone and cream to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed several minutes until whipped and fluffy. Add remaining ingredients and mix over medium-low to medium speed until well incorporated. Refrigerate until ready to use.

Step 3

Dip and fry: Warm a large nonstick pan over medium heat. Whisk together eggs, cream, vanilla, cinnamon and salt in a wide low bowl.  Coat pan with butter. Dip bread in custard mixture to coat, allowing excess to drip off. Add to pan and cook for 2-3 minutes on first side and 1-2 minutes on second side, or until golden brown. Cook in batches, as needed.

Step 4

Serve: Top French toast with mascarpone cream, berries and maple syrup, if desired. Serve and enjoy.