For the Mascarpone Filling:

• Mascarpone Cheese: 1 cup (8 ounces / 225g), full-fat, at room temperature
• Powdered Sugar: 3 tablespoons (or to taste)
• Vanilla Extract: 1/2 teaspoon
• Lemon Zest: 1/2 teaspoon (optional, but adds brightness)

For the French Toast:

• Thick-Cut Bread: 8 slices (brioche, challah, or Texas toast recommended, about ¾ to 1 inch thick)
• Large Eggs: 4
• Whole Milk or Heavy Cream: 3/4 cup (heavy cream for richer results)
• Granulated Sugar: 2 tablespoons
• Vanilla Extract: 1 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Pinch of Salt: Enhances flavors
• Unsalted Butter: 2-3 tablespoons, for cooking (plus more as needed)

For the Strawberry Topping & Garnish:

• Fresh Strawberries: 1 pint (about 2 cups), hulled and sliced
• Granulated Sugar: 1 tablespoon (optional, if strawberries aren’t very sweet)
• Lemon Juice: 1 teaspoon (optional, brightens the strawberries)
• Powdered Sugar: For dusting (optional)
• Maple Syrup: For serving