I love leveled-up classics that are still easy to make and I can’t think of anything more perfect for Mother’s Day than this Mascarpone French Toast. It’s basically a twist on my simple Brioche French Toast, with a mascarpone whipped cream and a simple berry sauce on top. It feels so fancy, but comes together quick.
Some quick tips: You can make the berry sauce days in advance. Make sure you buy great quality brioche bread (or make it yourself!), ideally thick slices, that have a day or so to sit out at room temp and get slightly stale.
Try more of my breakfast recipes, like Lemon Blueberry Pancakes, Overnight Cinnamon Rolls, Chocolate Banana Bread, Breakfast Casserole, or Eggs Benedict!
How to Make Mascarpone French Toast
Make Berry Sauce: Add 1 cup fresh or frozen berries, lemon juice, and granulated sugar to a pot. Bring to a low boil and cook for 5-7 minutes, until syrupy. Remove from heat. Stir in remaining cup of berries. Allow to cool completely.
Make Mascarpone Whipped Cream: In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form. Add the powdered sugar, mascarpone and vanilla and beat until peaks form. Refrigerate until French toast is ready.
French Toast:
Make Batter: Blend all of the ingredients except the bread and pour into a shallow dish. Soak bread slices in the egg mixture for about 20 seconds on each side then place them on a baking tray to rest for 5 minutes, until evenly soaked through.
Cook: Grease a hot griddle with butter and place brioche slices in the hot pan, cooking for 3-4 minutes each side. The outer edges should be golden and the center heated through. I prefer to cook mine in the pan for just 1-2 minutes each side then finish them in the oven on a baking sheet with a wire rack on top until the oven is heated through.
Serve: Place a thick slice of French toast on your plate and top with a scoop (or pipe with a piping bag) of mascarpone whipped cream. Spoon some berry sauce on top and garnish with extra fresh berries, mint leaves, powdered sugar, or syrup if desired.
Mascarpone French Toast With Berries
Prep: 10 minutes
Cook: 17 minutes
Total: 27 minutes
Makes 8 slices
French Toast:
- 4 large eggs
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 2 Tablespoons all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 8 slices Brioche bread*, cut about 3/4 inch thick
Mascarpone Whipped Cream:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/3 cup mascarpone
- 1 teaspoon vanilla extract
Berry Sauce:
- 2 cups fresh or frozen berries, divided
- 2 teaspoons lemon juice
- 1/4 cup granulated sugar
Optional Garnish:
- Fresh berries
- Fresh mint
- Powdered sugar
- Syrup
Berry sauce: Add 1 cup berries, lemon juice, and granulated sugar to a pot. Bring to a low boil and cook for 5-7 minutes, until syrupy. Remove from heat. Stir in remaining cup of berries. Allow to cool completely.
Mascarpone Whipped Cream: In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat heavy cream until soft peaks form. Add the powdered sugar, mascarpone and vanilla and beat until peaks form. Refrigerate until French toast is ready.
French Toast Batter: Add all ingredients, except the bread, to a blender or to a shallow dish and whisk to combine. If whisking by hand, it’s okay if the flour doesn’t mix to be completely smooth.
Dip and Rest: Place a wire rack over a baking sheet. Soak bread slices in the egg mixture (for thick, stale bread slices I soak about 20 seconds on each side, to make sure they soak through) and place them on baking tray to rest for about 5 minutes until evenly soaked through.
Meanwhile preheat griddle to 350 degrees F and heat a skillet over medium heat.
Cook: Grease hot griddle with butter and place brioche slices on hot pan. Cook for about 3-4 minutes on each side, until the outer sides are golden and the center is heated through. (alternately for really thick slices, you could cook just 1-2 minutes on each side to get them golden, and finish warming them through in the oven. This is also convenient if cooking french toast for a crowd!)
Serve: Place a thick slice of French toast on a plate. Top with mascarpone whipped cream (pipe with a piping bag, or add a dollop). Spoon berry sauce on top. Garnish with extra fresh berries and fresh mint leaves, powdered sugar, or syrup, if desired.
Notes
Yield: 8 slices of french toast. Serving Size: 1 slice of french toast.
*Thick Slices: I personally like to use thick slices of brioche (3/4 – 1 inch). Cook them partially on the stove then finish in the oven so it’s a faster cook time. Cook on the stove on medium low heat for about 2 minutes per side (just until each side is golden and caramelized). Then place on wire rack over a sheet pan and finish cooking in 300 degree oven until it reaches 165 degrees F.
Make sure bread slices are stale! Leave on the counter to dry for 1-2 days, or warm in a low heat oven until stale.
Stuffed French Toast: Once the french toast is cooked, layer the mascarpone and berry sauce between two peices.
Make Ahead: The berry sauce can be made a week ahead of time and kept in the fridge. The mascarpone whipped cream will keep for a few hours in the fridge, if you wanted to make that ahead too.
Freezing Instructions: The french toast without the filling and topping will freeze for 3 months in an airtight freezer container.
Nutrition
Calories: 403kcal, Carbohydrates: 46g, Protein: 10g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 169mg, Sodium: 305mg, Potassium: 150mg, Fiber: 1g, Sugar: 26g, Vitamin A: 754IU, Vitamin C: 2mg, Calcium: 125mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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