Transform brunch into a celebration with these stunning Baked Strawberry Shortcake French Toast pots which pair perfectly with fruity Barefoot Pink Moscato. This easy recipe has layers of fluffy Brioche french toast baked to perfection, topped with a cloud of mascarpone cream, juicy strawberries, a buttery biscuit crumble and a decadent maple syrup drizzle. Perfect for a weekend brunch or a delightful twist on dessert, this recipe is surprisingly simple to make and is sure to impress with minimal effort.
Disclaimer: This recipe was developed in partnership with Barefoot Wines.
Lou’s recipe overview
SKILL: Beginner
TASTE: Sweet and buttery with juicy strawberries and decadent mascarpone cream
PROS: Perfect for brunch with a glass of Barefoot Pink Moscato
CONS: None! Just make ahead and bake when ready.
Spring has sprung and with it the irresistible call of weekend brunches! There’s just something about those lazy weekend mornings spent catching up with friends over fresh coffee, delicious food and a glass of something chilled and refreshing. Is there a better way to kick off the weekend?
But who says brunch has to be complicated? It should be a celebration, a chance to indulge without the stress. That’s why I was on a mission to create the ultimate brunch bake: a recipe that’s easy enough for a relaxed morning, but decadent enough to feel like a special treat.
Enter these Baked Strawberry Shortcake French Toast Pots! Brioche, the king of french toast, gets a luxurious upgrade with fresh, juicy strawberries and a cool mascarpone cream – all portioned out in individual servings for a touch of elegance (and no fighting over the last bite!).
So, gather your favourite people (or ahem, all by yourself – no judgment!), put the kettle on, pour a glass our a glass of chilled Barefoot Pink Moscato and get ready to savour a taste of spring with this delightful brunch creation. Let’s bake some magic!
Ingredients
These Baked Strawberry Shortcake French Toast Pots are dazzling centrepieces for your brunch, yet they’re made with simple ingredients and require no-faffing or fancy equipment. Whip them up in the morning, or get ahead and enjoy a relaxed brunch by making them the night before. Here’s everything you’ll need to make them…
- Brioche Loaf
- Fresh Strawberries
- Mascarpone Cheese – Mascarpone is perfect as it adds a touch of sweetness. However you can also use a soft cream cheese like Philadelphia which works and tastes just as well. It is stable enough for baking and mixing without becoming slack and runny.
- Shortcake Biscuits – If you can’t get hold of shortcake biscuits, you can swap for Shortbread, Digestive biscuits or even Biscoff biscuits. These would all work really well to add texture to the french toast.
- Icing Sugar or Powdered Sugar – you can also use granulated sugar if you prefer but make sure it is completely incorporated into the egg mixture.
- Double Cream or Heavy Cream
- Eggs
- Vanilla Extract
- Runny Honey – For drizzling over the top, or you can use maple syrup or golden syrup.
TOP TIP: Slightly stale bread, around a day or two old, works best for french toast as it doesn’t absorb the egg custard as quickly as fresh bread. I’ve used sliced Brioche, but a Challah bread or a good white Farmhouse work a charm and hold their shape.
How to make Strawberry Shortcake French Toast
Full measurements and instructions can be found on the recipe card
Now that your taste buds are tingling, let’s dive into the simple recipe for these delightful French Toast Pots. Here’s everything you need to do…
- Prep the egg mixture: In a small bowl, whisk together eggs, double cream, icing sugar and vanilla extract until the mixture is well combined, then set aside.
- Macerate the strawberries: Wash and hull the strawberries, then slice them to a similar thickness. In a small bowl, combine the sliced strawberries with 1 teaspoon of icing sugar, and gently toss together. Let them sit for 10 minutes, to allow the sugar to draw out the juices giving you a more flavourful and slightly softened texture.
- Make the mascarpone cream: In a small bowl, combine the mascarpone cheese with the remaining double cream. Using a spoon, gently mix together until you have a smooth and spreadable consistency.
- Assemble the toast layers: Take 2 slices of brioche bread and spread the mascarpone cream evenly over one side of each slice. Don’t be afraid to get all the way to the edges! Generously sprinkle the mascarpone-coated sides with the shortcake biscuit crumbs. This adds a great crunchy texture and a hint of sweetness. Finally, layer the sliced strawberries on top of the biscuit crumbs.
- Create the toast cubes: Carefully place the remaining 2 slices of brioche on top of the strawberry layer, creating a sandwich. Using a sharp knife, gently cut the sandwich into 2cm cubes. Aim for clean cuts to ensure the layers stay together.
TOP TIP: If you want neat edges to you french toast cubes, then slice the crusts off the sandwich before you cube them. I like to leave them on as you get wonderful golden, crunchy bits that are so good with the custardy bread.
- Prepare the baking dishes: Lightly grease the inside of 2 ramekins or small baking pots; this prevents sticking and makes them easier to clean after baking.
- Fill and soak the pots: Divide the cubed brioche equally between the two prepared ramekins. Gently pour the egg mixture over the top of each pot, ensuring that all the bread cubes get soaked. You can tilt the ramekins slightly to distribute the egg mixture evenly.
- Chill the pots: For best results, cover each ramekin with clingfilm and chill in the fridge overnight. This allows the bread to soak up the egg mixture thoroughly and gives a richer and more custard-like texture. If you’re short on time, you can chill the pots for at least 30 minutes before baking, but the texture won’t be quite the same.
- Bring to room temperature and bake: When you’re ready to bake, remove the pots from the fridge and take off the clingfilm. Let them sit at room temperature for 15 minutes while your oven preheats, then bake for 20 minutes.
- Serve and enjoy: The french toast pots are done when they are golden brown on top. Remove the pots from the oven and let them cool slightly before serving. Garnish each pot with a dollop of whipped double cream, a sprinkle of additional biscuit crumbs, fresh strawberry slices and a drizzle with runny honey, served along side a glass of chilled, fruity Barefoot Pink Moscato.
Wine pairing
Jennifer Wall, Barefoot winemaker, has shared some insights on why she paired these delicious french toast pots with Barefoot Pink Moscato:
“The delicate and fruity notes of Barefoot Pink Moscato beautifully complement the vibrant flavours of the Strawberry Shortcake French Toasts. The Moscato’s bright and refreshing profile enhances the sweetness of the strawberries and the richness of the French toast, creating a harmonious balance on the palate. Additionally, the slight effervescence of the Moscato provides a refreshing contrast to the creamy texture of the French toast pots, making each bite a delightful experience.”
FAQs about Strawberry Shortcake French Toast
This recipe is for two servings, however you can easily scale up if you want to cater for more people. If you only want to make one portion, the ingredients can easily be halved.
Yes you can! Instead of slicing the bread into cubes, slice in half either in rectangles or triangles and layer up in a baking dish; before pouring over the egg mixture and leaving to soak. You may also need to bake the french toast for longer. Check after 25 minutes and if the toast isn’t golden, bake for a further 10 minutes.
Absolutely; in fact I recommend it, especially if serving for brunch. Just pop the chilled french toast pots in the oven to bake and you can focus on entertaining.
The night before make and assemble as in the recipe, then cover each pot in clingfilm or kitchen foil and chill overnight in the fridge until you’re ready to bake. Before baking let the french toast pots come up to room temperature for 15 minutes. This takes the chill off and allows for more even baking.
No you don’t need to. You can make and assemble the french toast on the day you want to eat it. Just make sure to let the bread soak in the egg mixture for at least 30 minutes before baking. I like to leave it overnight so there’s plenty of time to soak.
If you have any leftovers, cover them in kitchen foil and in the fridge for up to 2 days. When you’re ready to reheat, I recommend doing so in the oven rather than the microwave as it can be a bit tricky and you end up with mushy bread.
Preheat your oven to 160C/ 325F and cover the french toast with kitchen foil; this prevents it drying out. Bake for 10-15 minutes until warmed through; removing the foil for the last few minutes to crisp the edges of the bread.
More easy brunch recipes to try
If you liked this Strawberry Shortcake French Toast recipe here are some other recipes that I think you’d enjoy…
Strawberry Shortcake French Toast
Ingredients
- 4 slices Brioche Loaf
- 250 g Strawberries sliced
- 4 tbsp Mascarpone Cheese
- 2 tbsp Double Cream or Heavy Cream
- 2 Eggs Medium
- 2 tbsp Icing Sugar or Powdered Sugar
- 1 tsp Vanilla Extract
- 4 Shortcake Biscuits crushed (for sprinkling)
- Whipped Double Cream optional (for serving)
- Runny Honey optional (for drizzling)
Instructions
- Wash and slice the strawberries. In a small bowl, combine the sliced strawberries with 1 teaspoon of icing sugar. Gently toss together and let them sit for 10 minutes while you prepare the french toast.250 g Strawberries
- In a small bowl, combine the mascarpone cheese and 1 tablespoon of double cream. Gently mix with a spoon until smooth and spreadable.4 tbsp Mascarpone Cheese, 2 tbsp Double Cream
- In another bowl, whisk together the eggs, remaining tablespoon of double cream, icing sugar, and vanilla extract until well combined.2 Eggs, 2 tbsp Icing Sugar, 1 tsp Vanilla Extract
- Spread the mascarpone cream evenly over one side of 2 brioche loaf slices. Sprinkle generously with shortcake biscuit crumbs. Top each slice with sliced strawberries.4 slices Brioche Loaf, 4 Shortcake Biscuits
- Place the remaining slices of brioche on top, creating a sandwich. Carefully cut each sandwich into 2cm cubes.
- Grease two 10cm ramekins or baking pots.
- Divide the brioche cubes between the ramekins and pour the egg mixture evenly over them, ensuring all the bread gets soaked.
- Cover the ramekins with cling film and refrigerate overnight for best results. If making on the day, chill for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Remove the ramekins from the fridge and let them sit at room temperature for 15 minutes while the oven preheats.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Serve warm drizzled with runny honey, topped with whipped double cream, and a sprinkle of additional biscuit crumbs and strawberries (optional).Whipped Double Cream, Runny Honey
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
