Recipe

French Toast with Maple Butter and Whipped Vanilla Bean Mascarpone

French Toast with Maple Butter and Whipped Vanilla Bean Mascarpone

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?!)

 

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French Toast with Maple Butter and Whipped Vanilla Bean Mascarpone

  • Author: Amanda
  • Yield: 4 servings
  • Category: Sweet Breakfasts

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.

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