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Stuffed French Toast Sticks with Strawberry Sauce

Strips of pumpernickel stuffed with a sweetened mascarpone filling, made into french toast sticks and served with a creamy strawberry sauce
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 537kcal

Ingredients

Mascarpone Filling

  • 2 Oz Mascarpone Cheese
  • 1 Tbsp Milk divided
  • 1 tsp Sugar

French Toast Sticks

  • 6 Slices Pumpernickel Bread sliced thin
  • 2 Eggs
  • 1/4 Cup Milk
  • 5 Tbsp Sugar
  • 2.5 tsp Cinnamon
  • 1 tbsp Butter

Strawberry Sauce

  • 1/2 cup Strawberries frozen or fresh
  • 2 tsp Sugar
  • 1 tsp Mascarpone Cheese

Instructions

Make the French Toast Sticks

  • Make the filling by mixing together the mascarpone and milk until combined and creamy. Then mix in the sugar until dissolved.
  • Spread the filling on three sliced of the bread. Top each filled piece with another piece of bread. It's best to pair up the bread first, to make the best matches, so less filling overflows the edges.
  • Slice each sandwich in the shorter dimension into 1-inch wide sticks. Press the sticks at the edges slightly, so they stay stuck together.
  • In a medium bowl, mix the eggs and milk for the custard. In a small bowl, mix the cinnamon and sugar.
  • Line a baking sheet with parchment paper. Quickly dip each stick into the custard, and let the excess drip off. Then roll the stick in the cinnamon sugar. Place the sugared sticks on the sheet pan until they are all ready.
  • Heat a flat frying pan or griddle on medium heat, and melt half the butter. Add half of the sticks in a single layer, and fry for about 2-3 minutes on each side. These should be lightly browned, but be careful that the sugar doesn't burn.
  • Melt the rest of the butter, and add the rest of the sticks to the pan, and cook in the same way.

Make the Strawberry Sauce

  • While the French toast sticks are frying, heat a small pot on medium high, and add the strawberries and 1/4 cup of water. Cook covered for about 5 minutes.
  • Uncover and stir frequently, and smashing the berries with the spoon. Add the sugar, and continue cooking for about 3 more minutes, until the sugar is dissolved, and the sauce has thickened slightly.
  • Turn off the heat, and stir in the mascarpone sauce. Serve 6 French toast sticks with half the strawberry sauce. 

Notes

  • If you're not into pumpernickel, any thinly sliced bread will work here. If you don't have mascarpone, cream cheese will work, but be a tangier flavor. 
  • If you use fresh strawberries, they do not need to be cooked covered for as long. Cook only about two minutes to soften, and then try smashing them.
  • If you'd rather unstuffed sticks, use thick cut bread instead, and just skip the filling. The rest of the steps will work to make standard French toast sticks.
  • If you don't have strawberries, you can use frozen raspberries. Add a bit more sugar to taste, as raspberries are more tart.