This luscious French toast turns breakfast into a dessert-worthy occasion. Thick slices of brioche are layered with a rich mascarpone and cream cheese filling, blended with vanilla, almond, and apricot jam. Lightly soaked in custard and pan-seared until golden, each bite balances creamy sweetness with the delicate tartness of fresh apricots. Beautiful enough for brunch yet simple enough for a lazy Sunday morning, this dish brings a little luxury to the table.
INGREDIENTS:
8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons milk
4 teaspoons sugar
Apricot jam
24 fresh apricots
12 slices brioche bread
8 eggs
1/2 cup milk
Vegetable oil, for cooking
Powdered sugar, mint sprigs, and maple syrup (optional, for serving)
METHOD:
In a mixing bowl, combine mascarpone, cream cheese, vanilla and almond extracts, 2 tablespoons milk, sugar, and about 3 tablespoons apricot jam. Beat until smooth and creamy. Set aside.
In a shallow dish or baking pan, whisk together eggs and ½ cup milk until well combined.
Lay out the brioche slices. Spread one slice with the mascarpone filling and the other with a thin layer of apricot jam. Press together to form sandwiches. Repeat until all slices are used.
Dip each sandwich into the egg mixture, turning to coat both sides evenly. Let sit briefly so the bread absorbs some custard without becoming soggy.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. When the oil is hot, add the sandwiches in batches and cook until golden brown on both sides, about 2–3 minutes per side. Add more oil as needed between batches.
Arrange French toast on plates and top with sliced fresh apricots and a sprig of mint. Dust with powdered sugar and drizzle with maple syrup, if desired.
YIELD: Serves 4-6
SOURCE: Chef Marcie Bei Magdaleno from De Laveaga Lodge Restaurant
