Brown Butter Corn Bread French Toast Recipe

Prepare the Rum-Soaked Cherries

In a bowl, soak the cherries in rum for at least 30 minutes to infuse the flavor.

Make the Brown Butter

In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Prepare the French Toast Mixture

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

Toast the Pecans

In a dry skillet over medium heat, toast the pecans until fragrant, about 5-7 minutes. Set aside.

Whip the Mascarpone

In a bowl, combine mascarpone cheese and honey. Mix until smooth and fluffy.

Cook the French Toast

Heat a non-stick skillet over medium heat. Dip each slice of cornbread in the egg mixture, allowing it to soak briefly, then place in the skillet. Cook for 3-4 minutes on each side or until golden brown.

Torch the Condensed Milk

In a small saucepan, heat the condensed milk over low heat until warm. Use a kitchen torch to lightly caramelize the top for a torched effect.

Assemble and Serve

Plate the French toast slices, top with whipped mascarpone, sprinkle with toasted pecans, drizzle with torched condensed milk, and finish with rum-soaked cherries.