Strawberry Mascarpone French Toast

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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

Prep Time 10 minutes
Cook Time 43 minutes
CHILL TIME 12 hours
Course Dessert
Servings 14


  • 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


  • 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.

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