Ingredients:

  • 4 oz Mascarpone Cheese
  • 4 fl oz Double Cream (Heavy Cream)
  • 2 Tbsp Powdered Sugar (Icing Sugar)
  • 1 tsp Lemon Zest
  • 3 large Eggs
  • 2 fl oz Full-Fat Milk
  • 1 Tbsp Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon
  • Pinch Fine Sea Salt
  • 8 slices Brioche Loaf (1-inch thick)
  • 2 Tbsp Unsalted Butter (for frying)
  • 1 Tbsp Neutral Oil (for frying)
  • Maple Syrup (To serve)

Instructions:

  1. Whip the Mascarpone Cream: In a chilled bowl, whisk the mascarpone, double cream, powdered sugar, and lemon zest until light, fluffy, and stiff peaks just begin to form. Do not over-whisk. Cover and chill immediately.
  2. Prepare the Custard: In a shallow dish, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until completely uniform and slightly frothy.
  3. Pre-soak Preparation: Preheat your oven to 200°F (95°C) and place a wire rack on a sheet pan. This will hold your cooked toast and keep it crisp.
  4. Heat the Pan: Place a large skillet or griddle over medium heat. Add 1 tablespoon of butter and half of the neutral oil. Wait until the butter melts and the oil shimmers.
  5. The Quick Soak: Dip two slices of brioche into the custard mixture for only 15–20 seconds per side. The goal is for the custard to just penetrate the surface. Shake off any excess liquid gently.
  6. Cook the Toast: Place the soaked brioche onto the hot pan. Cook for 3–4 minutes per side until deeply golden brown and caramelised. The centre should be set.
  7. Keep Warm: Transfer the cooked toast to the wire rack in the warm oven.
  8. Repeat: Add the remaining butter and oil, allow it to heat up again, and repeat the soaking and cooking process with the remaining slices.
  9. Plate: Arrange two slices of the warm French Toast on each serving plate.
  10. Top: Dollop a generous spoonful of the chilled Lemon-Mascarpone Cream onto the toast.
  11. Finish: Drizzle with warm maple syrup. Serve immediately.