The Starving Chef Recipe: Stuffed Challah French Toast

By Felicia Vargo, The Starving Chef

My sweet tooth is tingling.

Whether you are making this for breakfast or dessert, you can stuff this French toast with pretty much anything.

For step-by-step instructions with photos, click here.

Challah French Toast Stuffed with Strawberries and Mascarpone

Prep time: 10 minutes
Cook time: 5-10 minutes per slice
Makes: 6 servings

Ingredients

1 loaf day-old Challah bread or brioche
2 C half and half
2 eggs
2 T local honey
1 T cinnamon
1 t salt
1 package strawberries, sliced thin
1 tub mascarpone cheese, room temperature

Here’s How

1. Preheat the oven to 250 degrees F. Cut the bread into three- to four-inch-thick slices. Slice a “pocket” in the top of each piece. There should be about a half-inch of bread between the sides and bottom of the vertical cut.
2. Whisk together the eggs, half and half, honey, cinnamon and salt. Cut the strawberries into thin slices.
3. Spread a thin layer of mascarpone in each “pocket” and then stuff with strawberries. Then spread a little bit of mascarpone above the strawberries to “seal” them into the bread slices. Repeat with the remaining slices of bread.
4. Place the stuffed bread into a shallow bowl or dish. Pour the half and half mix over the bread. Let it soak about two to three minutes and then flip over and soak for another two to three minutes.
5. Grease a frying pan over medium heat with spray oil or butter. Fry two pieces of bread at a time, searing for three to four minutes per side. There should be a crispy crust and soft center. Place the cooked slices on a baking sheet and place in the oven while you cook the other slices.
6. Spread a small bit of mascarpone on top of each slice and serve with fresh strawberries and a drizzle of honey or maple syrup. Enjoy.

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