Brioche French Toast Recipe
Berries, Lemon Mascarpone, Toasted Almonds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brioche French Toast
Lemon Mascarpone
Berries & Toppings
Method
Brioche French Toast
- 1
Prepare custard and soak bread
In a wide shallow bowl or dish large enough to hold two slices of brioche flat, whisk together eggs, whole milk, heavy cream, vanilla extract, granulated sugar, and kosher salt until smooth and slightly frothy. Arrange brioche slices in a single layer; press each slice into the custard to saturate both sides. Let soaked brioche rest on a wire rack for 2–3 minutes so excess custard drains back into the dish. For very thick slices, allow 5 minutes of gentle absorption but avoid falling apart.
- 2
Cook French toast
Heat a large skillet or griddle over medium heat until hot. Add 1 tablespoon unsalted butter and swirl to coat. Place 2–3 soaked brioche slices (do not crowd) and cook until deep golden brown and set, about 3–4 minutes per side, reducing heat if the exterior browns too quickly. Add more butter as needed and repeat with remaining slices, transferring finished toast to a baking sheet and keeping warm in a 200°F (95°C) oven while you cook the rest.
Lemon Mascarpone
- 3
Make lemon mascarpone
In a medium bowl, combine mascarpone cheese, powdered sugar, fresh lemon zest, lemon juice, and vanilla extract. Beat with a whisk or hand mixer on low until smooth and creamy. If the mixture is too thick to spread, add up to 1 tablespoon heavy cream and mix just to loosen. Taste and adjust lemon or sugar to preference. Transfer to a small serving bowl or piping bag.
Berries & Toppings
- 4
Prepare berries and almonds
If not already toasted, warm a small dry skillet over medium heat and toast sliced almonds, stirring constantly, until fragrant and lightly golden, 2–4 minutes; remove to cool. Combine mixed berries in a bowl and gently toss with 1–2 tablespoons maple syrup if you like them slightly glazed. Reserve remaining maple syrup for serving.
- 5
Assemble and finish
Place 1–2 slices of warm brioche French toast on each plate. Dollop or pipe 2–3 tablespoons lemon mascarpone onto each serving and spread slightly. Top with a generous handful of mixed berries, sprinkle toasted almonds over the berries, dust with a light sprinkle of powdered sugar, and finish with a small pinch of coarse lemon zest. Serve immediately with maple syrup on the side.