French Toast Recipe

Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

Soak the Brioche

Dip each slice of brioche bread into the egg mixture, ensuring both sides are well coated. Allow excess mixture to drip off.

Cook the French Toast

In a skillet over medium heat, add a little butter. Once melted, place the soaked brioche slices in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.

Prepare the Churro Coating

In a shallow dish, mix together granulated sugar and ground cinnamon.

Coat the French Toast

Once the French toast is cooked, immediately coat each slice in the churro sugar mixture until fully covered.

Prepare the Cajeta

In a small saucepan, combine cajeta and red wine. Heat gently over low heat until warmed through, stirring occasionally.

Make the Hibiscus Compote

In a pot, bring water to a boil. Add dried hibiscus flowers and honey. Reduce heat and simmer for about 15 minutes until the flowers have softened and the liquid has thickened slightly. Strain and set aside.

Prepare the Mascarpone Mixture

In a mixing bowl, combine mascarpone cheese, piloncillo, and ground cinnamon. Mix well until smooth and creamy.

Assemble the Dish

Serve the churro-coated French toast topped with hibiscus berries, a drizzle of warmed cajeta envinada, and a dollop of cinnamon piloncillo mascarpone.