Stuffed French Toast
Equipment
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Camp Stove
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Nonstick Skillet
Ingredients
- 1 lb. strawberries
- 2 tablespoons sugar
- 4 eggs
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 12 slices Texas toast
- Butter
- 1 cup mascarpone cheese
- Maple syrup
Instructions
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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.
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In a separate bowl, thoroughly beat the eggs with the milk, a tablespoon of sugar, and cinnamon.
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In a nonstick pan over medium heat, warm a tablespoon of butter.
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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.
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Place in the pan. Repeat with a second (and third, if your pan allows it) piece of bread.
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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.
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Heat the second tablespoon of butter and repeat the process until all the toast is cooked.
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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.
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Drizzle some maple syrup over the top and enjoy!
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