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Strawberries and Cream Stuffed French Toast Bites

cook time
15 Minutes
Goldminer Sourdough Square Packaging


  • 1 Loaf California Goldminer Sourdough Square
  • 3 oz (85 g) Mascarpone cheese
  • ¾ cup (175 mL) Strawberries, diced
  • 1 tbsp (15 mL) Strawberry jam
  • 3 eggs
  • ¾ tsp (3 mL) Cinnamon
  • ¼ tsp (1 mL) Nutmeg
  • 1 tbsp (15 mL) Sugar
  • Pinch of salt
  • 1 tsp (5 mL) Vanilla
  • ½ cup (125 mL) Milk
  • ¾ cup (175 mL) Crushed cornflakes
  • ½ cup (125 mL) Slivered almonds
  • 1 tbsp (15 mL) Butter
  • 2 tsp (10 mL) Icing sugar


  1. Slice bread about 1 ¼” (3 cm) thick. Cut each slice in half to make a triangle. Using a sharp pointed knife cut a slit in the long side of each triangle. Be careful not to cut through, as this will create a pocket for the stuffing.
  2. Combine mascarpone, strawberries, and strawberry jam in a small bowl. Stuff each bread triangle with about a quarter of the filling. Use a small spoon or a piping bag fitted with a large tip. Set aside.
  3. Whisk together eggs, cinnamon, nutmeg, salt, vanilla, and milk in a shallow bowl. Combine cornflakes and almonds in another shallow bowl.
  4. Heat butter in a large non-stick skillet over medium-high. Working in batches, dip the stuffed bread triangles into the egg mixture then toss in cornflake mixture. Place in the skillet and cook for 1-2 minutes per side or until golden brown. Dust with icing sugar and serve immediately.


Serving: 4
Course: breakfast,

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