French toast berries & mascarpone

French toast berries & mascarpone

Posh Toast
25 mins

Brioche is a sweet, egg-enriched bread, ideal for French toast, and it marries well with cool, smooth cream cheese. Such a rich and creamy base can take plenty of tartness in the fruit compote so don’t overdo the sugar.


Quantity Ingredient
6 slices brioche, halved diagonally
3 large eggs
100ml milk
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon ground cinnamon
300g mixed berries, such as blueberries, raspberries and blackberries
1 tablespoon icing sugar, plus extra to dust
50g butter
100g caster sugar
4 tablespoons mascarpone
4 tablespoons maple syrup
pinch salt


  1. Lay the brioche slices on a tray. In a bowl, whisk together the eggs, milk, vanilla bean paste, cinnamon and a pinch of salt. Pour the mixture over the bread slices and leave to soak for 5 minutes on each side.
  2. Meanwhile, tip half of the berries into a saucepan, sprinkle over the 1 tbsp icing sugar and add a splash of water. Set over a low heat and cook for 4 minutes or until the berries have released their juices. Use a fork to mash the softened berries, then stir through the remaining berries and set aside.
  3. Place half the butter in a frying pan and set over a medium heat. Sprinkle six of the soaked brioche slices generously with caster sugar and flip, sugar-side-down, into the frying pan. Cook for 2 – 3 minutes, or until golden brown. Sprinkle the other side generously with caster sugar and flip over again. Cook for a further 2 – 3 minutes. Repeat with the remaining brioche slices. Pile three triangles of French toast onto each plate, top with some of the berry compote and a scoop of mascarpone. Drizzle over the maple syrup, then dust with icing sugar.
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