Get ready for a holiday breakfast that will have everyone talking! This easy and delicious French toast recipe is a game-changer. The creamy filling, made with mascarpone and ricotta, turns ordinary croissants into a mouthwatering treat. Plus, you can prepare it the night before, making your morning a breeze.
Strawberry Mascarpone French Toast
Ingredients
- 8 ounces mascarpone at room temperature
- 4 ounces ricotta at room temperature
- 1 3/4 cups 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 teaspoons vanilla extract
Instructions
- In a big mixing bowl, whisk together mascarpone, ricotta, powdered sugar, and a pinch of salt until it’s smooth and creamy. Add in the sliced strawberries and give it a gentle fold.
- Slice the croissants in half and spread 2 tablespoons of the mascarpone filling on each croissant.
- In another large mixing bowl, whisk together eggs, milk, granulated sugar, and vanilla until well combined.
- Arrange the croissants in a 13×9 buttered baking dish. It’s okay if they overlap a bit.
- Pour the egg mixture evenly over the croissants, cover, and let it chill in the refrigerator overnight.
- Preheat the oven to 375°F. Bake, covered with aluminum foil, for 25 minutes. Remove the foil and continue baking for an additional 15-18 minutes or until the egg mixture sets, and the croissants turn golden brown and crisp on top.
- Top your creation with sliced strawberries and a sprinkle of powdered sugar. Serve warm with a drizzle of maple syrup!
- Store any leftovers in an airtight container in the fridge for 2-3 days.