Remember me talking about waiting in a long line in San Fran to get a country loaf from Tartine bakery? Well the loaf is about twice the size of my head so we can never finish it before it gets stale. Which means we get creative trying to incorporate it into every meal. Enter: french toast.
This was a fun tag-team Sunday brunch that we made for ourselves. So delish. We used my Okaasan’s homemade canned peaches, and cranberries since they’re in season…but any type of berry would be yummy. Topped it with a lemony marscapone, which isn’t completely necessary but I highly recommend it! It’s really quick and dangerously delicious.
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Peachy French Toast with Lemon Marscapone
Serves about 4
French Toast:
- 4 large slices bread (should equal about 6-8 slices French bread)
- 3 eggs
- 1/4 cup milk
- 2 Tbsp heavy cream
- 2 Tbsp honey
- 1/2 tsp vanilla exctract
- dash cinnamon
Fruit Caramel:
- 2 Tbsp unsalted butter
- pinch salt
- 1/4 cup light brown sugar, packed
- 5 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 2/3 cup your favorite berries
- 1 cup peaches, canned or cooked
Lemon Marscapone:
- 4 oz. marscapone
- 1-1/2 Tbsp granulated sugar
- 1/4 tsp lemon zest
- heavy cream (opt.)
Directions:
For the caramel sauce:
In a medium-sized sauce pan melt the butter and salt over medium heat. Once fully melted, add the brown sugar and whisk until combined and thick, about 2 minutes.
Then pour in the heavy cream and whisk 2 more minutes until combined. Stir the vanilla and remove from heat. Add the berries and give it a gentle stir just to coat. Set aside.
For the french toast:
Heat a skillet over medium. In a large shallow container, whisk together the eggs, milk, cream, honey, vanilla and cinnamon. Dip bread slices into the batter and cook on each side until golden brown.
For the lemon marscapone:
Beat together the marscapone, sugar and lemon zest in a small mixing bowl. For a smoother consistency, add up to a teaspoon of heavy cream.
To assemble:
Plate your french toast by topping with peaches, then pouring the berry caramel sauce over top. Garnish with a dollop of the lemon marscapone. Enjoy.
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