- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1285
- Total Fat
- 86 g
- Saturated Fat
- 50 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 22 g
- Cholesterol
- 360 mg
- Sodium
- 990 mg
This recipe is on the breakfast menu at Ree's Mercantile restaurant. While French toast has been on the menu ever since they opened, this version is a recent reinvention. It’s so popular, Ree wanted to publish the recipe for you to cook it at home!
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1285
- Total Fat
- 86 g
- Saturated Fat
- 50 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 22 g
- Cholesterol
- 360 mg
- Sodium
- 990 mg
Ingredients
Brown Sugar Mascarpone:
Directions
- In a shallow dish, whisk together the egg, heavy cream, orange juice, brown sugar and cinnamon. In a separate shallow dish, mix the cornflakes and crunchy sweetened cereal. Set both aside.
- Heat a large griddle or pan over medium heat. Add the butter and let it melt.
- One at a time, dip slices of the brioche into the egg batter, coating both sides. Next, press the brioche slices into the crushed cereal until well coated. Place on the griddle and repeat the process with the remaining slices of brioche. Cook the brioche slices until golden, 2 to 3 minutes per side. Remove to a cutting board and slice in half.
- To serve, shingle the slices of French toast on a large plate or platter. Dollop the Brown Sugar Mascarpone around the plate. Top the French toast with the berries and serve with the warm syrup on the side.
Brown Sugar Mascarpone:
Yield:
1 1/2 cups
- In a large bowl, add the mascarpone, brown sugar, heavy cream and vanilla. With a hand mixer, whip until smooth.
