Mascarpone French Toast with Warm Blackberry Syrup
Photo by Thomas J. Story
Sealegs Kayaking Adventures, based on Vancouver Island, B.C., starts the morning by serving its guests this creation. Sealegs’ recipes come from Edible Canada, a culinary tourism company that champions Canadian products.
This recipe, and others like it, can be found in the article “31 Perfect Recipes for Mother’s Day Brunch.”
How to Make It
Step 1
1
Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat.
Step 2
2
Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl.
Step 3
3
Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices.
Step 4
4
Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.
Step 5
5
Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.
Ingredients
1 large egg
1/2 cup milk
1/4 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract, divided
1 1/2 cups cold mascarpone cheese
2 tablespoons blackberry liqueur
8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
1/4 cup maple syrup
2 1/2 cups blackberries
2 tablespoons butter
Cooked bacon
Directions
Step 1
1
Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat.
Step 2
2
Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl.
Step 3
3
Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices.
Step 4
4
Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat.
Step 5
5
Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.
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