I was so excited to wake up this morning purely for the following reason:
Brioche French Toast with mascarpone and berries.
Do I hear angels singing? Did the clouds part and the heavens open?
You might remember that I ate this amazing dish on the way home from Chicago a couple of weeks ago. It was glorious and I could not help myself but to try to recreate it. I can happily tell you it was a great big fat success.
A.K.A. the best breakfast I have ever made in my life. No joke. AND the first time I have ever made French Toast! Fact!
Brioche French Toast with mascarpone and berries
- 2 eggs
- 1 cup milk
- dash salt
- 1 tablespoon sugar (optional)
- 1 teaspoon ground cinnamon (you could use vanilla, nutmeg, or cardamon instead)
- Butter, as needed
- 4 slices of bread
- Heat the oven to 200F. Put a large griddle or skillet over medium-low heat while you prepare the egg mixture.
- Beat the eggs lightly in a broad bowl and stir in the milk, the salt, and the sugar and cinnamon.
- Add about 1 tablespoon butter to the griddle or skillet. When the butter is melted, dip each slice of bread in turn in the batter, letting it get good and soaked and put it on the griddle.
- Cook until nicely browned on each side, turning as necessary, for no more than 10 mins or so total.
- Serve immediately, or keep warm in the oven for up to 30 minutes.
- Add slices of strawberries (or other fresh fruit), dust with powdered sugar, add a small scoop (about a tablespoon) of mascarpone to each slice of toast and drizzle with maple syrup.
- Et voila!
I got the basic recipe for this from Mark Bittman’s How to Cook Everything
and then just added the topping ideas myself. The mascarpone is actually very rich so you only need a little – probably less than I used. Also, you can use virtually any bread, as you probably know but soft thick slices of brioche makes truly decadent French Toast.