Mascarpone is sort of a favourite of mine. I like to swap cream out when possible and sub it with mascarpone. It is sort of decadent, whips like cream (but faster) and has a slightly sour note. Which is nice with sweet things particularly. This recipe has been around for a while, I'm sure breakfast will improve if this is on your menu!
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- 1 loaf fruit bread of choice
- 6 eggs
- 2 tbsp 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
- 250 g mascarpone
- 1 lemon, zest finely grated, plus a little juice
- 3 tbsp icing sugar
- 1 tsp Vanilla - Bean Paste BUY
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.
Cut the loaf into 6cm thick slices and allow to air dry until stale.
Place the eggs, vanilla, cream, cinnamon and 4 tsp of icing sugar into Thermomix bowl and blend 10 sec/speed 8 or until well combined and airy.
Pour into a flat container that will fit one slice of bread into it easily.
Heat a knob of butter in a frying pan on a medium heat.
Dip the first slice of bread into the egg mixture, soaking it well and turning it over to soak the other side.
Drain it slightly, and fry in the melted butter until golden and fragrant. Turn over and repeat.
You can keep the French toast hot in an oven set to 100°C while you repeat with all the slices.
Serve hot with the fresh berries, Lemon Mascarpone and dusted with icing sugar or drizzled with pure maple syrup.