Recipe: French Toast with Mascarpone & Lemon Curd

Directions

• Mascarpone cream
• Whip together heavy cream lemon curd and mascarpone until it’s fluffy and little peaks have started to form. Put in the fridge for later use.
• French toast
• Start by slicing your Brioche bread into thick slices, about 3/4 to 1 inch thick. Fresh, slightly stale, or day-old Brioche works well.
• In a mixing bowl, crack the eggs and whisk them until they are well-beaten. Add the milk, vanilla extract, ground cinnamon, ground cardamom (if using), and sugar to the eggs. Whisk everything together until well combined.
• Preheat a skillet or griddle over medium heat and add a knob of butter to coat the surface.
• Dip each slice of Brioche into the egg mixture, ensuring that both sides are thoroughly coated. Allow any excess mixture to drip off.
• Place the soaked Brioche slices onto the preheated skillet or griddle. Cook until the bottom side is golden brown, which typically takes 2-3 minutes.
• Gently flip the slices with a spatula and continue cooking until the other side is also golden brown and the bread is cooked through. This should take another 2-3 minutes. Once both sides are perfectly golden and the interior is custardy, remove the French toast from the skillet. Serve the French toast immediately while it’s still warm.
• Arrange a couple of slices on a plate along with a dollop of Mascarpone cream. Garnish with fresh berries and drizzle with maple syrup.