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!
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