Stuffed French Toast

Prep the custard. Beat the eggs with the milk and cinnamon until well combined, and set aside.

Make the filling. Add mascarpone, powdered sugar, vanilla extract, and lemon zest to the bowl of a stand mixer. Mix until just combined, or the mascarpone will thin out. You can also mix the ingredients with a whisk or a spatula.

Assemble the toast. Spread the mascarpone mixture over the bread slices, around 1 to 2 tablespoons per slice. Press the two bread slices together to sandwich. Repeat with the remaining bread slices.

Cook the toast. Melt half the butter in a large skillet or a griddle over medium-high heat. Dip the prepared bread into the egg mixture. Make sure they are nicely coated. Let the excess drip. Cook the French toast in your skillet or over a griddle for 1-2 minutes per side or until golden brown. Add more butter as needed.

Serve. Serve the toast, dusted with extra powdered sugar and with strawberries on the side.