Mascarpone & Blueberry French Toast
Brioche stuffed with whipped mascarpone and blueberries, dipped in cinnamon custard, golden in the pan.
Method
In a small bowl, stir the softened mascarpone, powdered sugar, and vanilla together with a spatula until smooth and creamy. Do not over-whip or the mascarpone will split.
Spread a generous layer of the mascarpone mixture on four slices of bread. Scatter the blueberries evenly over the mascarpone, then top with the remaining four slices to make four sandwiches.
In a wide shallow bowl, whisk the eggs, milk, and cinnamon together until completely smooth.
Heat about a tablespoon of butter in a non-stick skillet over medium heat until the butter foams and the foam quiets down.
Dip each sandwich briefly in the egg mixture, turning once so both sides are coated but the bread is not soggy. Place in the hot pan.
Cook 3-4 minutes per side, pressing gently with a spatula, until deeply golden and the mascarpone is just melting at the edges. Add more butter between batches.
Serve immediately with warm maple syrup and a few extra blueberries on top.
A breakfast worth waking up late for.
— Oysterdrive
The slow Sunday kind of breakfast
This is the French toast you make when nobody has anywhere to be. Thick slices of brioche, slathered with sweetened mascarpone and folded around fresh blueberries, dunked in a cinnamon-scented custard, and cooked low and slow in butter until the outside is deeply golden and the inside stays soft and just a little gooey.
It is the kind of breakfast that turns into lunch because nobody wants to clear the plates. Mascarpone is softer and richer than cream cheese, with a quieter tang that lets the blueberries speak first. It melts into the bread just enough to hold the berries in place, and you taste it in every bite. Maple syrup is not optional. Real maple, warm, in a small jug on the side.
Make the filling the night before if you are hosting. The sandwiches come together fast the next morning, and the pan does the work.