Mascarpone Stuffed French Toast with Strawberry Compote

Step 1

Carefully cut a slit in the challah bread lengthwise without cutting all the way across to create a flap. Set aside.

Step 2

In a bowl, beat the mascarpone, 1 tablespoon sugar and 2 tablespoons half and half with an electric mixer until well combined. Set aside.

Step 3

In a shallow bowl, whisk together the remaining sugar, half and half and eggs until combined. Set aside.

Step 4

Place the strawberries in a small saucepan with the water and sugar. Cook over medium heat, mashing the strawberries while they cook. Continue to cook until the strawberries are broken down and syrupy, approximately 4-5 minutes. Set aside.

Step 5

Spread the mascarpone cheese mixture inside the challah bread. Heat 1 tablespoon of butter on a non-stick griddle pan or large skillet over medium heat.

Step 6

Dip the bread in the egg mixture and turn over to coat. Place the bread on the skillet. Repeat with the remaining bread. Cook each bread slice until golden brown, approximately 3-4 minutes. Turn the bread over and cook until golden.

Step 7

Serve the french toast immediately with the strawberry compote and sprinkle with confectioners’ sugar, if desired.