Sweet Pickled Rhubarb French Toast with Mascarpone Cream
Serves: Eight | Prep: 20 min | Cook: 20 min
Ingredients:
French Toast:
8-10 slices of bread
2 eggs
1/2 cup whole milk
1/2 cup heavy/double cream
2 tsp cinnamon
2 tsp vanilla extract
1 tsp dark brown sugar
butter for greasing
Mascarpone Cream:
1/2 cup heavy/double cream
1 Tbsp powdered/icing sugar
1 cup mascarpone cheese, room temperature
1 tsp vanilla paste or 1 vanilla pod, scrapped
1 tsp lemon zest
Directions:
Begin by preparing the sweet pickled rhubarb and set it aside.
To make the mascarpone cream, add the cream, powdered sugar, vanilla, and lemon zest to a bowl and whisk until the cream begins to thicken and hold softly. Add the mascarpone and whisk just until combined and smooth.
Next, make the French toast mixture by whisking the eggs, milk, cream, cinnamon, and vanilla together in a bowl.
Heat a skillet over medium heat and add enough butter to lightly coat the bottom of the pan. Dip each slice of bread into the egg mixture, coating both sides. Place the dipped bread into the hot skillet and cook for 1–3 minutes per side, until golden brown. Continue cooking the remaining slices, adding more butter to the skillet as needed.
Serve the warm French toast topped with a few dollops of mascarpone cream and spoon the sweet pickled rhubarb over the top.
More Delicious Recipes:
Praline French Toast Casserole
Brioche French Toast
Rhubarb Strawberry Crumble
Coconut French Toast with Coconut Maple Syrup
Baked Strawberry Cheese Croissant French Toast
