Name: Lemon Mascarpone French Toast
Total time: 45 min
Yield: Serves 4
Ingredients: 1 pound strawberries, hulled and quartered (if large, cut into eighths); 3 tablespoons sugar; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1 teaspoon vanilla extract; Pinch table salt; 8 ounces (1 cup) mascarpone cheese; ¼ cup plain whole-milk Greek yogurt; 3 tablespoon maple syrup; 1 tablespoon grated lemon zest plus 1 tablespoon juice; Pinch table salt; 3 large eggs; 1 cup whole milk; 2 tablespoons maple syrup; 2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter, divided; 1 teaspoon vanilla extract; ¼ teaspoon ground cinnamon; ¼ teaspoon table salt; 8 (1-inch-thick) slices brioche, challah, or high-quality sandwich bread; ¼ cup toasted sliced almonds, pistachios, or hazelnuts

Lemon Mascarpone French Toast

By Aran Goyoaga

Published on August 28, 2026

Time

45 minutes

Yield

Serves 4

Ingredients

Macerated Strawberries

1 pound strawberries, hulled and quartered (if large, cut into eighths)3 tablespoons sugar 1 teaspoon grated lemon zest plus 1 tablespoon juice1 teaspoon vanilla extract Pinch table salt

Lemon Mascarpone Cream

8 ounces (1 cup) mascarpone cheese ¼ cup plain whole-milk Greek yogurt 3 tablespoon maple syrup 1 tablespoon grated lemon zest plus 1 tablespoon juicePinch table salt

French Toast

3 large eggs 1 cup whole milk 2 tablespoons maple syrup 2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter, divided1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon table salt 8 (1-inch-thick) slices brioche, challah, or high-quality sandwich bread¼ cup toasted sliced almonds, pistachios, or hazelnuts

Before You Begin

We like a thick-cut, day-old loaf of brioche, challah, or high-quality sandwich bread here. For a gluten-free version, Aran Goyoaga’s Gluten-Free Classic Sandwich Bread has a tender yet sturdy texture that works beautifully in this recipe.

Instructions

for the macerated strawberries

Combine 1 pound strawberries, hulled and quartered; 3 tablespoons sugar; 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice; 1 teaspoon vanilla; and pinch table salt in bowl and stir gently to combine. Let sit at room temperature for 30 minutes, stirring once halfway through.

for the lemon mascarpone cream

Whisk 1 cup mascarpone, ¼ cup plain whole-milk Greek yogurt, 3 tablespoons maple syrup, 1 tablespoon grated lemon zest plus 1 tablespoon lemon juice, and pinch salt in bowl until smooth. Cover and refrigerate until ready to serve.

for the french toast

Whisk 3 large eggs, 1 cup whole milk, 2 tablespoons maple syrup, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla, ¼ teaspoon ground cinnamon, and ¼ teaspoon salt in shallow dish until combined. Working with 1 slice at a time, soak 8 (1-inch-thick) slices brioche in custard for 30 seconds per side. Transfer to wire rack set in rimmed baking sheet and let drain for 1 minute.

Melt 1½ tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 4 bread slices and cook until deep golden brown, 3 to 4 minutes per side, reducing heat if browning too quickly (pan may be crowded; tuck in bread as needed or cook 3 pieces at a time). Transfer to plate and tent with foil to keep warm. Repeat with remaining 1½ tablespoons butter and remaining bread slices.

Place 2 slices French toast on each plate. Top with mascarpone cream and macerated strawberries and their juices. Divide ¼ cup toasted sliced almonds over plates and serve immediately.