french toast with maple mascarpone
I love ... I mean REALLY love this breakfast. It is decadent. It looks very special, but so easy to put together. It is great for guests or any occasion. It is versatile too. Use a different kind of bread or any fruit or jam that you like. Either way, it is very impressive looking and tastes every bit as good as it looks. Mascarpone is very rich yet surprisingly very low in fat. I like to serve this with turkey sausage for an out-of-this-world breakfast.
Blue Ribbon Recipe
Baguettes have a tendency to be on the firmer side, so we were curious to see how this French toast would turn out. Soaking the bread really helped soften it creating a soft, chewy texture. We chose to use strawberry preserves with a mixture of fresh strawberries, blueberries, and blackberries. The warm, sweet berry drizzle on top was just divine. The maple-mascarpone topping was so smooth and creamy. It had a hint of sweetness that melts in your mouth.
Ingredients
- 8 slices French baguette 1" thick
- 3 large organic eggs
- 3/4 cup organic half & half
- 1 tablespoon raw honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter
- 8 ounces mascarpone cheese
- 1 tablespoon 100 % pure organic maple syrup
- 3 tablespoons jam, strawberry or raspberry
- 1 cup mixed berries, frozen or fresh
How To Make french toast with maple mascarpone
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Step 1To Make the French Toast: Place cookie sheet in the oven and preheat to 275. Whisk the eggs, cream, vanilla and warmed honey together until well blended. -
Step 2Melt the butter in a large saute pan. Add the baguette slices to the egg mixture and soak for 3 minutes on each side. Cook slices in butter until brown and place on cookie sheet in the oven to keep warm.
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Step 3To Make the Berry Mixture: In a small saucepan add the jam until melted. Next, add the fruit until heated through.
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Step 4To Make the Maple Mascarpone: Stir mascarpone until softened. Add maple syrup until well blended.
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Step 5To Assemble: Place 2 slices of french toast on plate, drizzle with berry mixture and top with the maple mascarpone.
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