French Toast with Lemon Mascarpone and Fresh Berries

by Tenina Holder

Need

  • 1 loaf 'Crio Bru Cherry Fruit Toast’ or other fruit bread of choice Crio Bru Cherry Fruit ‘Toast'
  • 6 eggs
  • 2 tbsp Vanilla - Bean Paste vanilla bean paste BUY
  • Generous splash of cream
  • 1 tsp ground cinnamon
  • 4 tsp icing sugar
  • butter for frying as needed
  • Fresh berries to serve
  • Maple Syrup to serve
  • Lemon Mascarpone
  • 250 g mascarpone
  • 1 lemon, zest finely grated, plus a little juice
  • 3 tbsp icing sugar
  • tsp Vanilla - Bean Paste vanilla bean paste BUY

Do

1  

To make Lemon Mascarpone, place all ingredients into a small bowl and whisk together, you cannot use Thermomix for this process as it will deflate the mascarpone and it will lose it’s beautiful texture. Refrigerate.

2  

Cut the loaf into 6cm thick slices and allow to air dry until stale.

3  

Place the eggs, vanilla, cream, cinnamon and 4 tsp of icing sugar into TM bowl and blend 10 sec/speed 8 or until well combined and airy.

4  

Pour into a flat container that will fit one slice of bread into it easily.

5  

Heat a knob of butter in a frying pan on a medium heat.

6  

Dip the first slice of bread into the egg mixture, soaking it well and turning it over to soak the other side.

7  

Drain it slightly, and fry in the melted butter until golden and fragrant. Turn over and repeat.

8  

You can keep the French toast hot in an oven set to 100°C while you repeat with all the slices.

9  

Serve hot with the fresh berries, Lemon Mascarpone and dusted with icing sugar or drizzled with pure maple syrup.

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