Tuesday, February 1, 2011

Vanilla Brioche French Toast with Marscapone Cream and Berries

If that title didn't find you drooling... I don't know what will. This recipe is my adaption of a dish from a quaint little place called Recipe in NYC (update: it has since closed!). It is really yummy- it's more of a dessert than a breakfast, though.

Marscapone Cream with Berries

16 ounces of Marscapone Cheese softened for about 10 minutes on the counter
3/4 - 1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Mix together and set aside.

Maple and Vanilla Candy Syrup

1/4 cup butter
1 cup milk or buttermilk
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring
1/2 teaspoon baking soda

Melt butter in large saucepan.
Add milk, vanilla, maple and stir.
When boiling, add baking soda and take off heat, stir.

Store in the fridge.

French Toast

1 loaf of Brioche, cut into 1/2 - 3/4 inch slices
2 cups half and half
1/2 teaspoon vanilla extract
4 ounces Ghiradelli white chocolate chips
1 whole egg
4 egg yolks
1/4 cup sugar

In a medium saucepan, heat the half and half until hot, but not boiling. Add the white chocolate and stir until chocolate is melted. Cool slightly.

In a medium bowl, beat egg, egg yolks and sugar until well blended. Whisk in the warm white chocolate and cream mixture, and vanilla.

Quickly soak slices of bread in the egg/milk mixture and place on a buttered and hot griddle. Cook until browned. Keep warm.

To assemble: place french toast on plate, add a scoop of marscapone cream, add berries and drizzle syrup on french toast.

1 comment:

  1. Actually, I didn't find the marscapone by the cream cheese. It was by the specialty cheeses and such.