Brioche French Toast with Mascarpone and Macerated Strawberries

Why You’ll Love This Recipe

• Thick-cut brioche turns crisp-edged and custardy inside for classic French toast indulgence.
• Warm cinnamon and vanilla perfume every bite without overpowering the rich bread.
• Cool, tangy mascarpone whip balances sweetness and melts into the toast’s crevices.
• Macerated strawberries make their own glossy syrup—no need for extra sauces.

Grocery List

• Produce: Strawberries, lemon, optional fresh mint
• Dairy: Eggs, whole milk, heavy cream, mascarpone, unsalted butter
• Pantry: Brioche loaf, granulated sugar, powdered sugar, vanilla extract, ground cinnamon, fine sea salt, neutral oil (canola or grapeseed)

Full Ingredients

Brioche French Toast

• 8 thick slices brioche (1 to 1¼ in/2.5–3 cm), preferably day-old
• 4 large eggs
• 3/4 cup (180 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 tbsp (25 g) granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt

Macerated Strawberries

• 1 lb (450 g) fresh strawberries, hulled and sliced
• 3 tbsp (38 g) granulated sugar
• 1 tbsp fresh lemon juice
• Pinch fine sea salt

Mascarpone Whip

• 6 oz (170 g) mascarpone, cold
• 1/3 cup (80 ml) heavy cream, cold
• 2 tbsp (16 g) powdered sugar
• 1/2 tsp vanilla extract

For Cooking & Garnish

• 3 tbsp unsalted butter, plus more as needed
• 1 tbsp neutral oil (canola or grapeseed)
• Powdered sugar, for dusting
• Optional: fresh mint, for garnish

Step-by-Step Instructions

Step 1: Prep and lightly dry the brioche

If your brioche is very fresh, lightly dry the slices so they hold their shape. Place slices on a rack and air-dry while you prep, or warm in a 250°F (120°C) oven for 5–7 minutes. Avoid toasting to golden—just dry the surface.

Step 2: Macerate the strawberries

In a bowl, toss sliced strawberries with 3 tbsp sugar, lemon juice, and a pinch of salt. Let stand at room temperature for 15–30 minutes, stirring once or twice, until glossy and juicy. The juices will become a natural strawberry syrup.

Step 3: Make the mascarpone whip

In a chilled bowl, whisk 1/3 cup cold heavy cream to soft peaks. Add mascarpone, powdered sugar, and 1/2 tsp vanilla; whisk or beat on low just until smooth and medium peaks form. Do not overbeat or it may turn grainy. Refrigerate until serving.

Step 4: Whisk the custard

In a wide shallow dish, whisk eggs until homogenous. Whisk in milk, 1/2 cup cream, 2 tbsp sugar, 2 tsp vanilla, cinnamon, and salt until smooth and the cinnamon is evenly dispersed.

Step 5: Preheat the cooking surface

Heat a griddle to 350°F (175°C) or set a large nonstick or well-seasoned skillet over medium heat. Melt 1 tbsp butter with 1 tsp neutral oil to coat the surface and help prevent scorching.

Step 6: Dip the brioche

Working with 2–3 slices at a time, place brioche in the custard for 10–15 seconds per side (20–30 seconds if bread is very dry). Lift, let excess drip for 5 seconds, and place on a tray while the pan heats back up between batches.

Step 7: Cook until deep golden

Cook soaked slices 3–4 minutes per side until deeply golden with crisp edges and a custardy center. Adjust heat as needed to avoid burning. Add a small pat of butter for each new batch. Keep finished slices warm on a wire rack set over a sheet pan in a 200°F (95°C) oven.

Step 8: Plate and finish

Serve 2 slices per plate. Add a generous dollop of mascarpone whip, spoon macerated strawberries and some of their syrup over the top, and finish with a light snowfall of powdered sugar. Garnish with mint if using.

Pro Tips

• Day-old brioche is best—it soaks custard without falling apart.
• Whisk cinnamon with the sugar before adding liquid to prevent clumping.
• Butter plus a touch of neutral oil raises the smoke point for even browning.
• For the creamiest center, avoid oversoaking; thick slices need brief dips, not long baths.
• Use a wire rack in the oven to keep toast crisp while holding for service.

Variations

• Orange-vanilla: Add 1 tsp orange zest to the custard and 1/4 tsp to the mascarpone whip.
• Brown sugar-bourbon: Swap in 2 tbsp light brown sugar for the custard sugar and add 1 tsp bourbon.
• Stuffed French toast: Sandwich a thin layer of mascarpone between two thinner brioche slices, then dip and cook.

Storage & Make-Ahead

Macerated strawberries can be prepared up to 6 hours ahead (refrigerate, then bring to room temp). Mascarpone whip can be made up to 24 hours ahead; cover and chill, then whisk briefly before serving. Custard can be whisked the night before; refrigerate and whisk again before dipping. Cooked French toast keeps 3 days refrigerated or up to 1 month frozen; reheat on a sheet pan at 350°F (175°C) for 8–10 minutes (add 2–3 minutes if frozen) or crisp on a dry skillet over medium heat 1–2 minutes per side.

Nutrition (per serving)

Approximate: 930 calories; 52 g fat; 95 g carbohydrates; 18 g protein; 38 g sugars; 3 g fiber; 420 mg sodium. Values will vary based on bread brand and exact portion of toppings.