Stuffed French Toast
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Filled with fresh strawberries and sweet mascarpone cheese, this stuffed french toast recipe is an easy way to upgrade a classic camping breakfast.
Just about everyone can get onboard with French Toast for breakfast. It’s easy to prepare, only requires a few ingredients, and is pretty hard to screw up. All you need is milk, eggs, sugar, cinnamon and – of course – some bread.
Classic French toast is great on its own, but if you want something a little special this stuffed upgrade is perfect. All you need is some mascarpone cheese and fresh berries.
If you’ve never had mascarpone cheese before, it has the texture of cream cheese but a sweet flavor similar to the inside of a cannoli. Think sweet and rich, rather than sharp and tangy. And it pairs perfectly with the French Toast. The best (and cheapest) place to pick up mascarpone cheese is Trader Joe’s, but you can find it in most well-stocked grocery stores.
We used strawberries to add some seasonal freshness, but you can use any type of berry you want. Before you get started with the French toast, cut up your strawberries and sprinkle them with some sugar. This will draw out their juices, soften them, and turn them into a sweetened compote (with no extra work on your part!).
Why we love this Stuffed French Toast
↠ Quick & easy upgrade to make your breakfast feel extra special
↠ Fresh berries add a bit of seasonal flair. Sliced peaches or nectarines would also be delicious.
↠ Mascarpone cheese feels super decadent, but it’s like $2.99 at Trader Joes.
How to make stuffed french toast & step by step video
First things first, prep the strawberries so they have time to do their thing. Take the stem and leaves off, quarter the berries, and place them in a bowl. Stir the 2 tablespoons of sugar in to coat the strawberries (1). Let them sit for at least 10 minutes to macerate while you cook up the toast. They will become soft and syrupy – perfect for filling the French toast!
In a separate shallow bowl (we find a tupperware container is perfect for this step), thoroughly beat the eggs, milk, remaining sugar and cinnamon together until it’s all smooth.
Next, head some butter in a skillet over medium. A 10” nonstick skillet is great for this job and it should accommodate two slices of toast at a time. Dip a slice of Texas toast into the egg and milk mixture, coating both sides and letting the excess drip off (2).
Lay the toast in the skillet and fry until it’s golden brown (3), about three minutes, then flip and fry the other side, another two minutes or so (4). Repeat with the other slices of bread.
Once your French Toast is ready, spread a layer of mascarpone cheese, add some strawberries, and then put another layer of French toast down. Repeat to create six sandwiches. If needed, you can warm the stuffed toast up again in the skillet right before serving Drizzle with maple syrup and dig in!
↠ Camp Stove: This is the best camp stove we’ve used so far. It has great simmer control and does a good job blocking any wind.
↠ Non-stick Skillet: Using a non-stick skillet (we love this one) makes this recipe so much easier to cook and clean, but you could also use a very well seasoned cast iron if needed.
↠ Bowls: You’ll need two bowls, one for the strawberries and one to dip the toast into.
Other camping breakfast ideas you’ll enjoy
↠ Cinnamon Apple Pancakes
↠ Dutch Oven Banana Bread
↠ French Toast Sticks
↠ 18 Camping Breakfast Ideas
Stuffed French Toast
- 1 lb strawberries
- 2 tablespoons sugar
- 4 eggs
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 12 slices Texas toast
- 1 cup mascarpone cheese
- Maple syrup
- Quarter the strawberries and place in a bowl with 2 tablespoons sugar. Stir to coat. Let sit at least 10 minutes, until the berries begin to turn syrupy.
- In a separate bowl, thoroughly beat the eggs with the milk, a tablespoon of sugar, and cinnamon.
- In a nonstick pan over medium heat, warm a tablespoon of butter.
- Dip the bread into the egg/milk mixture, letting the bread absorb the liquid for a few seconds, then flipping and soaking the other side for a few seconds. Lift out of the mixture and let the excess drip off.
- Place in the pan. Repeat with a second (and third, if your pan allows it) piece of bread.
- Once the toast is golden on one side (about 3 minutes), flip and cook the other side for an additional 2 minutes or so. Remove and set aside.
- Heat the second tablespoon of butter and repeat the process until all the toast is cooked.
- To serve, spread mascarpone cheese over the top of a slice of toast, spoon some of the berries and their syrup on, then repeat with another slice to “stuff” the French toast.
- Drizzle some maple syrup over the top and enjoy!
I finally took the time to make this as I normally am not the cook in the home. It was FANTASTIC! I will definitely make this again.
Wow! Why have I never done this before? The mascarpone and strawberry compote are a simple yet huge upgrade to the french toast. I used both my cast-iron skillets instead of non-stick pans. They worked great!
Megan and Michael, to simplify, have you ever tried mixing the eggs, milk, cinnamon and sugar at home before a trip? I would think if did it in a large enough tupperware container you could open it up, give it a quick mix and dip the bread in directly. Maybe save some clean up?
This is definitely going in the camping breakfasts rotation.
I (Michael) had never heard of mascarpone until Megan told me about it! Such an amazing French Toast upgrade.
We haven’t tried pre-mixing the french toast mix at home, but we can’t see a reason why it wouldn’t work. Do it the day before your trip, seal it up in a good resealable container, and keep in your cooler. That would make start-up and clean up super quick!