Brioche French Toast with Raspberries
with cinnamon & mascarpone | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
Do you have a sweet tooth? This French toast with mascarpone, raspberries and cinnamon is a real treat!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Brioche bun
(Contains Milk, Soy, Wheat)
50 g
Mascarpone
(Contains Milk)
2 piece
Egg
(Contains Egg)
100 milliliters
Organic semi-skimmed milk
(Contains Milk)
125 g
Raspberries
1.5 teaspoon
Ground cinnamon
Not included in your delivery
½ tablespoon
Sunflower oil
2 tablespoon
Sugar
1 teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Cut open the brioche buns.
- Transfer the sugar to a deep plate.
- In another deep plate, whisk the eggs and milk together, adding half a sachet of cinnamon and a pinch of salt.
- Heat the sunflower oil in a frying pan over medium-high heat.
- Dip the brioche into the eggs, then coat with the sugar. Make sure to not let the brioche sit in the egg mixture for too long so it doesn't get soggy – otherwise the French toast won't crisp up.
- Fry the brioche in the pan for around 4 minutes on each side, or until they start to firm up (see Tip).
Tip: how quickly the sugar caramelises depends on the type of pan you're using. Lower the heat a little if you notice the sugar is turning brown too quickly.
- Serve the French toast on plates with the mascarpone.
- Garnish with the raspberries and sprinkle over a pinch of cinnamon to finish (see Tip).
Tip: if you have a sweet tooth, go ahead and drizzle over some honey.