Ingredients:

  • 6 large croissants, preferably day-old (approx. 300g / 10.5 oz)
  • 6 large eggs
  • 1 1/2 cups whole milk (360ml / 12 fl oz)
  • 1/2 cup heavy cream (120ml / 4 fl oz)
  • 1/4 cup granulated sugar (50g / 1.75 oz)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted (30g / 1 oz), for greasing the baking dish
  • Powdered sugar, for dusting (optional)
  • 1 pound fresh strawberries, hulled and sliced (450g / 1 lb)
  • 2 tablespoons granulated sugar (25g / 0.8 oz)
  • 1 tablespoon lemon juice
  • 8 ounces mascarpone cheese, softened (225g / 8 oz)
  • 1/4 cup heavy cream (60ml / 2 fl oz)
  • 2 tablespoons powdered sugar (15g / 0.5 oz)
  • 1/2 teaspoon pure vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Gently toss and set aside to macerate while preparing the rest of the dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
  3. Grease the baking dish with melted butter. Tear the croissants into bite-sized pieces. Arrange half of the croissant pieces evenly in the prepared baking dish. Pour half of the custard mixture over the croissants. Add the remaining croissants, then pour the remaining custard evenly over the top.
  4. Gently press down on the croissants to ensure they are submerged in the custard. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
  5. Preheat oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Bake for 35-40 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean.
  6. While the French toast is baking, prepare the mascarpone cream. In a medium bowl, beat the softened mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
  7. Let the baked French toast cool slightly before serving. Dust with powdered sugar, if desired. Spoon the macerated strawberries and creamy mascarpone on top. Serve immediately.