Berry Stuffed French Toast

Combine the berries, honey, and triple sec in a medium bowl. Let them macerate for about an hour. If you want a lot of extra berries for the top, double the recipe or you can use fresh berries on top.
Once the berries have macerated, beat the eggs, vanilla, milk, flour, and salt together in a medium bowl and set aside.
In a separate bowl, using a hand or stand mixer, whip the Mascarpone cheese, sugar, and heavy cream together until fluffy.
Cut French bread into approximately 12, 1 1/2-inch thick slices, then slice them in the center but don't cut all the way through.
Use a rubber spatula or knife to spread some of the cheese mixture one of the inner slit of each slice of bread.
Using a spoon, scoop the macerated berries holding them to the side of the bowl to let them drain a little, then scoop them into the french toast slit on top of the cheese mixture.
Quickly dip each side of the bread in the egg mixture and place it in a preheated and buttered skillet or griddle. Repeat this step for the rest of the french toast.
Cook over medium-low heat until golden on both sides and filling becomes melty. Make sure to add butter as needed.
Spoon some of the macerated berries and juice over the top and drizzle with maple syrup.