French Toast with Mascarpone Whipped Cream
If you don't have a go-to french toast recipe, look no further! This recipe is a standby in my household. It makes a great start to the weekend and is perfect for using up stale french bread without tasting like a desperate attempt at salvaging leftovers. It's crunchy and buttery on the outside, soft and custardy in the center and the Mascarpone whipped cream knocks it out of the ballpark! Note: This recipe yields about 3 cups of whipped cream, and enough custard to coat one loaf of french bread. I like to use a crunchy baguette, but you could certainly substitute brioche or any other egg bread and it would be delicious.
Ingredients
Method
For the French Toast
- Prehat oven to 250 degrees.
- Whisk the eggs, half and half, vanilla and salt together.
- Dip the french bread into the mixture. Flip it over and coat the other side.
- Put the bread on a wire rack to drain excess egg mixture.
- Melt butter in non stick pan over medium high heat. Cook 2-3 minutes per side until the bread is browned and crispy.
- Put the french toast on a cooling rack and keep warm in the oven until ready to serve. Note: The cooling rack allows air to circulate under the french toast and this prevents it from steaming on the underside and losing its crunch.
For the Mascarpone Whipped Cream
- Add the whipping cream, and vanilla extract to the bowl of a stand mixer. While mixing at low speed, slowly add the powdered sugar.
- Increase speed to high and whip until the mixture forms soft peaks.
- Add the Mascarpone cheese and whip until stiff peaks form.
- Serve the french toast with a drizzle of maple syrup, fresh berries and Mascarpone whipped cream.
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