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This one was a beast to photograph, so I eventually just gave up because I couldn’t take the melting buttery, maple-y mascarpone mixture forming on the plate without sinking my fork into it. I don’t know how fancy food bloggers and photographers do it, but I eat my food within a few minutes of making it so pictures have to be fast! This is a really quick breakfast or dessert, and not too sweet (which means you can eat more, right?!)
French Toast with Maple Butter and Whipped Vanilla Bean Mascarpone
- Yield: 4 servings 1x
Ingredients
- 1/2 cup heavy cream
- 1–1/2 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 8 slices of brioche, challah or other rich egg bread, sliced 3/4-inch to 1-inch thick
- 4 tablespoons butter
MAPLE BUTTER:
- 8 tablespoons butter, at room temperature
- 1/4 cup pure maple syrup
- Pinch of kosher salt
WHIPPED VANILLA BEAN MASCARPONE:
- 8 ounces mascarpone cheese, at room temperature
- 1/4 cup heavy cream, plus more as needed
- 3 tablespoons sugar
- 1 vanilla bean, split lengthwise
- Maple syrup, for serving
Instructions
Whisk the cream, milk, eggs, vanilla and salt to combine. Pour into a large baking dish and place the slices of bread in the custard to soak while you prepare the remaining ingredients.
For the Maple Butter: Combine the butter, maple syrup and salt and mix using a hand mixer until well mixed and homogenous. Set aside until ready to serve.
For the Whipped Vanilla Bean Mascarpone: Combine the mascarpone cheese, heavy cream and sugar and beat with a hand mixer until fluffy, about 20 to 30 seconds. Scrape the inside of the vanilla bean using the back of a knife and add to the mixture. Beat again until the vanilla seeds run throughout the mixture, just a few seconds more. Set aside until ready to serve.
Heat a large nonstick skillet over medium heat for at least 5 minutes. Add 2 tablespoons of butter to the skillet for every four slices you cook and let melt. Add the slices to the pan and cook on each side for 4 to 5 minutes, or until golden brown. You may have to cook in two to three batches. Keep warm in a 200° oven until all the toast is cooked. Serve with a scoop of Maple Butter, Whipped Vanilla Bean Mascarpone and extra maple syrup, if desired.
- Category: Sweet Breakfasts