French toast with apple and berry compote and apple mascarpone cream

Votes: 5

Time: 1 hour.
Complexity: average
Servings: 2

To make breakfast special and unforgettable, fry French toast with brioche slices soaked in a sweet egg mixture and serve with a delicious apple-berry compote and apple-flavored cream cheese frosting. For the compote, make a syrup from apple cider and sugar and add fresh berries. Let it steep for a while and then pour it over the toast. Since the berries don't cook down in the sweet sauce, they'll remain as juicy as fresh ones and look stunning on the toast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Apple Mascarpone Cream

2 large Granny Smith apples, peeled and thinly sliced
2 tablespoons of sugar
1/4 tsp ground cinnamon
240 gr. mascarpone

Apple and berry compote

4 cups non-alcoholic apple cider (straight-pressed apple juice)
1/3 cup sugar
1 cup chopped strawberries
0.5 cups blackberries
0.5 cup blueberries

French toast

2 eggs
2 tablespoons of sugar
1 teaspoon vanilla
1/4 tsp ground cinnamon
1/3 cup milk
6 slices brioche or challah
4 tbsp (60 g) butter, melted

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, sugar, cinnamon, mascarpone cheese, apple cider, strawberry, blackberry, blueberry, eggs, vanilla extract, milk, brioche bun, challah, butter

Cooking the dish according to the recipe:

Apple Mascarpone Cream: In a small saucepan, combine the apples, sugar, cinnamon, and 1/2 cup water. Bring to a boil, cover, and simmer over low heat, stirring occasionally, until the apples are completely soft, about 12 minutes. Then remove the lid and simmer, stirring occasionally, until the applesauce has a consistency, about 2 minutes. Transfer to a bowl and cool completely. Stir 1/2 cup of the cooled applesauce into the mascarpone; mix thoroughly. Refrigerate until ready to serve.
Apple and berry compote: In a medium saucepan, combine the apple cider and sugar. Bring to a boil, then reduce heat and simmer until syrupy, about 10 minutes. Cool slightly so the sauce remains warm. Stir in the strawberries, blackberries, and blueberries. Keep warm until ready to serve.

French toast: Heat a grill pan over medium-low heat. In a medium bowl, whisk together the eggs, sugar, vanilla, and cinnamon. Then whisk in the milk. Grease the hot grill pan with butter.
Place 3 slices of brioche bread in the egg mixture, then flip. Remove the bread from the egg mixture and let any excess drip off. Immediately place the bread in a grill pan. Grill until crisp and charred, 1-2 minutes. Flip and grill for another 3 minutes until done. Transfer to a plate and keep warm. Repeat with the remaining 3 slices of brioche.
To serve, place 3 slices of French toast on each plate. Top with apple and berry compote and a dollop of apple mascarpone cream.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Breakfast / Desserts / Pancakes, fritters, waffles, sandwiches / / European cuisine / French cuisine

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