Strawberry Mascarpone French Toast
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Total Time: 53 minutes
- Yield: 14 1x
- Category: Dessert
Ingredients
Scale
- 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.
