Mascarpone French Toast with Berries

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If you're looking for the best fancy French toast recipe, this Mascarpone French Toast with berry sauce is it! Made with brioche bread, a silky mascarpone whipped cream, and a simple 10-minute berry sauce, this is the breakfast recipe your rotation has been missing.

Prep Time10

Cook Time17

Total Time27

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 403kcal

Author: Lauren Allen

Recipe Link

Equipment

Ingredients

French Toast:

4 large eggs
1/2 cup milk
½ 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 ¾’’ thick

Mascarpone Whipped Cream:

Berry Sauce:

2 cups fresh or frozen berries , divided
2 teaspoons lemon juice
¼ cup granulated sugar

Optional Garnish:

Fresh berries
Fresh mint
Powdered sugar
Syrup

Instructions

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.
2 cups fresh or frozen berries, 2 teaspoons lemon juice, ¼ cup granulated sugar
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.
1/2 cup powdered sugar, 1/3 cup mascarpone, 1 teaspoon vanilla extract, 1 cup heavy whipping cream
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.
4 large eggs, 1/2 cup milk, ½ 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
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.
8 slices Brioche bread*
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 (¾-1”). 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 carmelized). 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