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Balsamic Strawberry Brioche Toast
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5 from 3 votes

Balsamic Strawberry Brioche Toast

Crisp & sweet Brioche toast piled high with marinated strawberries, dripping with homemade balsamic syrup and topped off with vanilla Mascarpone. Make time over the weekend to linger over this lively breakfast/brunch.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast/ Brunch
Cuisine: Worldwide
Keyword: balsamic recipe, balsamic strawberry, marinated strawberries, strawberry toast
Servings: 4
Author: Jane Saunders


  • 500 g/ 3 cups Fresh strawberries
  • 4 tbsp Vanilla caster sugar
  • 3 tbsp Balsamic vinegar
  • 250 g/ 1 1/8 cup Mascarpone cheese
  • 2 tbsp Icing (confectioner's) sugar
  • 1/2 tsp Vanilla bean paste
  • 4 tbsp Water
  • 4 slices Brioche bread


  • Begin by removing the green tops from the strawberries and halving or quartering the fruit, depending on size. Put into a medium bowl
  • Sprinkle the vanilla sugar over the strawberries. Pour in the balsamic vinegar. Toss gently. Set aside for 15-20 minutes, stirring once
  • Meanwhile, beat the Mascarpone with the vanilla bean paste until smooth. Sieve the icing sugar into the bowl and mix well
  • After 20 minutes, put the 4 tbsp of water into a small saucepan and drain the liquid from the strawberries into this pan. Set on a high heat and boil for 5-10 minutes until reduced by half and beginning to thicken. Remove from the heat
  • Toast the brioche, then pile the strawberries onto the toasts. Divide the balsamic syrup between the plates and top with a large scoop of the Mascarone
  • Serve immediately


1. Don't be alarmed by the small volume of syrup this recipe makes. A little goes a long way - each plateful should get 2-3 tsp of balsamic syrup. 2. The strawberries do not store well once marinated - serve within an hour. 3. If you want to serve the balsamic strawberries as a dessert just follow up to stage 2. After 20 minutes stir and serve (with all of the fantastic juice) in small bowls with a scoop of vanilla ice cream if desired.