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Ingredients
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Custard & Spread
Bread & Toppings
Method
Custard & Spread
- 1
Make mascarpone-honey spread
In a small bowl, combine mascarpone cheese (120 g) with 1 tablespoon of honey. Stir until smooth and spreadable; if mixture is very thick, add 1 teaspoon of cream to loosen. Set aside at room temperature.
- 2
Prepare custard
In a shallow wide bowl or baking dish, whisk together 3 large eggs, 3 tablespoons whole milk, 60 ml heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt until homogenous and slightly frothy. Taste and adjust vanilla or cinnamon as desired.
Bread & Toppings
- 3
Prep strawberries
Hull and quarter 250 g strawberries. In a small bowl, toss strawberries with 1 tablespoon powdered sugar and 1 teaspoon lemon juice. Let macerate 5–10 minutes at room temperature to release juices.
- 4
Soak bread
Arrange 6 thick slices of brioche or challah on a tray. Working with 1–2 slices at a time, submerge each slice in the custard mixture for about 15–20 seconds per side (longer for thicker slices) until soaked but not falling apart. Let excess custard drip off.
- 5
Cook French toast
Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Place soaked slices in the pan (do not crowd). Cook 2–3 minutes per side until deep golden brown and cooked through, adding the remaining 1 tablespoon butter as needed between batches. Keep finished slices warm in a low oven (100–120°C / 210–250°F) on a baking sheet.
- 6
Assemble and finish
Spread about 1 tablespoon of the mascarpone-honey mixture on each warm toast slice. Top with a generous spoonful of macerated strawberries and a drizzle of the reserved strawberry juices. Tear or chiffonade fresh mint leaves (about 1–2 leaves per slice) and scatter on top. Drizzle remaining 2 tablespoons honey or optional maple syrup over everything. Dust with any remaining powdered sugar, if desired.
- 7
Serve
Serve immediately while warm. Offer extra mascarpone, honey or maple syrup at the table.