Boil strawberries, salt, sugar, mint, and lemon juice in a small saucepan. Reduce heat to simmer and cook 10–15 minutes. Remove mint and allow to cool.
Whisk together mascarpone, powdered sugar, vanilla extract, and milk. Place in a Ziploc bag. Set aside.
Cut a pocket into the bread slices.
Preheat griddle over medium heat, 5 minutes. Mix eggs, milk, sugar, salt, cinnamon, and vanilla extract. Blend well. Cut a corner out of the Ziploc bag and pipe mascarpone mixture into the bread pocket.
Grease griddle with butter. Dip bread into egg mixture and coat both sides. Cook bread until golden brown, 2 minutes per side. Serve with strawberry topping, garnished with fresh mint.
What better way to celebrate two moments in our history than with a versatile cast iron double burner griddle? In 1877, Joseph married his wife, Anna Elizabeth, and a hundred years later, their grandson reconstructed the foundry and kept workers employed through a tough economic time.
Use this double burner griddle to make delectable French toast, grilled brie and bacon sandwiches, and tasty flank steaks.
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