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Challah French Toast with Mascarpone and Berries

Challah French Toast with Mascarpone and Berries

Courtesy of Zimmysnook

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

This recipe forChallah French Toast with Mascarpone and Berries promises a morning filled with delight and indulgence.

Thick cut and custard-soaked challah is toasted to a perfect golden crust, then topped with quick, macerated berries, creamy whipped mascarpone, and crunchy pistachios.

Perfect for lazy Sundays, family breakfasts, or a festive brunch spread, this recipe elevates the classic French toast into a craveable picture worthy dish!

Ingredients

  • 6 x 1.5” slices of challah bread, preferably day-old loaf

  • 6 tablespoons unsalted butter

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  • 24 ounces assorted berries (larger berries halved or quartered)

  • 1/2 cup granulated sugar

  • 3 tablespoons white balsamic vinegar

  • 1 1/2 teaspoon lemon extract

  • For the Custard

  • 2 cups whole milk

  • ½ cup heavy cream

  • 4 large eggs, plus 1 large egg yolk

  • 2 teaspoons vanilla extract

  • 1/3 cup brown sugar

  • ½ teaspoon finely grated lemon zest

  • Pinch of salt

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  • ½ cup (4 ounces) mascarpone

  • 3/4 cup whipping cream

  • 1 tablespoon maple syrup

  • 1/2 teaspoon lemon extract

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  • Unsalted pistachios

  • Maple syrup

  • Mint leaves, whole or chopped, optional

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  • Hestan Provisions™ Stainless Steel Mixing Bowl, 7-Quart

  • Thomas Keller Commercial Clad Stainless Steel TITUM® Nonstick Sauté Pans, 12.5 in.

  • Hestan Provisions™ OvenBond® Tri-ply Quarter Sheet Pan

Directions

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    1. Gently toss everything together in a bowl cover and let sit for 1 hour.

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    1. In a large bowl, whisk together milk, cream, eggs, egg yolk, vanilla, brown sugar, lemon zest, and pinch of salt.

    2. Arrange challah slices on a baking sheet. Pour the custard over the bread and let sit at room temperature for at least 30 minutes. Carefully flip halfway through, to allow both sides to absorb evenly.

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    1. In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the mascarpone, cream, sugar, lemon extract, and salt.

    2. Whip on high until soft peaks form, 4-5 minutes.
    3. Use immediately or make ahead and store into a sealed container for up to 2 days in the fridge.

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    1. Preheat the oven to 325°F, the French toast will be finished in the oven.

    2. Heat a large nonstick skillet over medium, then add 2 tablespoons butter to melt.
    3. Place 2 pieces of the soaked challah in the skillet and cook each side until golden brown, 3-4 minutes per side.
    4. When finished, place on a sheet pan and repeat the process until all the French toast is golden brown.

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      1. Serve warm with a heaping spoonful of the macerated fruit, a dollop of whipped cream, chopped pistachios, a drizzle of maple syrup and a few mint leaves. (optional)

      2. Serve and enjoy!