French Toast Recipe
Preserve, whipped mascarpone, maple syrup
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Ingredients
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French toast
Whipped mascarpone
Preserve & finishing
Method
French toast
- 1
Prepare custard
In a shallow wide bowl or baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until smooth and slightly frothy.
- 2
Soak bread
Arrange the brioche or challah slices in a single layer and pour or ladle the custard over them so each slice soaks up custard. Let sit 30–60 seconds per side for fresh bread (longer, 1–2 minutes per side, for slightly stale bread). Do not oversoak to the point of falling apart.
- 3
Cook
Heat a large skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and swirl to coat. When foaming subsides and butter is hot, add 2–3 soaked slices without crowding. Cook until golden-brown and set, about 2–3 minutes per side, pressing gently with a spatula for even contact. Add more butter as needed and repeat until all slices are cooked. Keep finished slices warm in a low oven (200°F / 95°C) on a baking sheet while you finish the rest.
Whipped mascarpone
- 4
Whip mascarpone
While the French toast cooks, combine the mascarpone, confectioners' sugar, vanilla extract, and lemon zest (if using) in a chilled bowl. Using a hand mixer or whisk, beat on medium speed until smooth and slightly fluffy, about 30–60 seconds. Do not overbeat or the mascarpone can become grainy. Taste and adjust sweetness as desired.
Preserve & finishing
- 5
Warm preserves and syrup
Place the fruit preserve in a small saucepan over low heat and stir until loosened and warmed, about 2–3 minutes. If too thick, add 1–2 teaspoons of water to thin slightly. Warm the maple syrup gently in a separate small pot or microwave-safe container until just warm (do not boil).
- 6
Assemble
Plate 2 slices of French toast per serving. Spoon a generous dollop (about 2 tablespoons) of whipped mascarpone onto each stack. Warmed fruit preserve can be spooned over or served alongside (about 1–2 tablespoons per serving). Drizzle each plate with 1–2 tablespoons of warm maple syrup. Garnish with fresh berries and a light dusting of powdered sugar if desired.
- 7
Serve
Serve immediately while the toast is warm and the mascarpone is cool. Provide extra maple syrup and preserves at the table.