Name: Lynora's Italian Restaurants French Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 slices artisan bread (preferably brioche or sourdough), sliced 3/4–1 inch thick; 4 count large eggs; 3 tbs whole milk; 60 ml heavy cream; 2 tbs granulated sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 pinch salt; 2 tbs unsalted butter (for frying); 1 tsp neutral oil (optional, for higher-heat frying); 150 g mascarpone cheese; 2 tbs powdered sugar; 1 tsp lemon zest; 1 tsp lemon juice; 1 tsp vanilla extract; 1 tsp milk (to loosen, optional); 200 g mixed berries (strawberries, blueberries, raspberries); 60 ml maple syrup (pure); 1 tbs powdered sugar (for dusting); 6 leaves fresh mint leaves (optional)

Method

Mascarpone cream

In a medium bowl, combine 150 g mascarpone, 2 tbsp powdered sugar, 1 tsp lemon zest, 1 tsp lemon juice and 1 tsp vanilla extract. Stir until smooth. If the mixture is too thick to spread, add up to 1 tsp milk and mix to reach a spreadable but still thick consistency. Chill while you prepare the French toast.

French toast

Make the custard

In a shallow wide bowl or pie dish, whisk together 4 large eggs, 3 tbsp whole milk, 60 ml heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of salt until completely combined and slightly frothy.

Soak the bread

Preheat a large skillet or griddle over medium heat. Working with one slice at a time, dip each artisan bread slice into the custard for about 10–15 seconds per side, allowing it to absorb but not become soggy (thicker slices may need closer to 20 seconds per side). Let excess drip back into the dish.

Cook

Add 1–2 tbsp unsalted butter and 1 tsp neutral oil (optional) to the preheated skillet and swirl to coat. Place soaked slices in the skillet without crowding. Cook 3–4 minutes per side over medium heat until deep golden brown and crisp at the edges, reducing heat if browning too quickly. For thicker slices, finish in a 175°C (350°F) oven for 3–5 minutes to ensure custard is set.

Keep warm

Transfer cooked slices to a baking sheet and keep warm in a low oven (about 90–100°C / 200°F) while you finish the remaining slices. Replenish butter/oil as needed between batches.

Berries & plating

While the last slices cook, toss 200 g mixed berries gently in a bowl. If desired, macerate lightly with 1–2 tsp maple syrup or 1 tsp sugar for 5–10 minutes to draw juices.

Assemble

Spread about 1.5–2 tbsp mascarpone cream on each warm slice, or dollop to the side. Top with a generous handful of mixed berries. Drizzle each serving with about 1 tbsp (15 ml) maple syrup or to taste (total 60 ml for 4 servings). Dust lightly with 1 tbsp powdered sugar and garnish with mint leaves if using.

Serve

Serve immediately while warm. Recommend serving 1–2 slices per person depending on appetite.