PHEW! It’s Friday. We made it.
Do you have brunch plans for Saturday or Sunday? Oh, not yet? Good. Because here are your brunch plans: THIS FRENCH TOAST.
Lemme tell ya what’s goin’ on. We’ve got:
- thick slices of homemade challah bread. You can totally make your own or just snag a loaf at your favorite bakery. Completely up to you! For some seriously delicious homemade challah, I always use this recipe by The Kitchn. Works like a dream every time. Don’t worry if your braid isn’t up to snuff, it’s harder than you’d think to get it right! But this rich, thick, luscious bread is so worth the effort. It makes magnificent french toast.
- sweet vanilla mascarpone. Mascarpone cheese (ugh, so amaze) is whipped with vanilla extract and powdered sugar to create a creamy, heavenly spread that goes right inside the french toast.
- fresh raspberries. Plopped right on top of that thick schmear of mascarpone. For a richer, sweeter raspberry flavor, you could even add in some good raspberry jam! I’m totally doing that next time for sure.
- dark chocolate. Also plopped right on top of that thick schmear of mascarpone. Be sure to use good chocolate! Don’t skimp on chocolate quality. You’re worth more than that. You deserve good chocolate.
- topping central: more raspberries, whipped cream, chocolate sauce, maple syrup…go. crazy.
Okay, so now that our brunch plans are sorted – what are your plans for the rest of the weekend?! I think mine include sleeping. Lots of sleeping. Also baking. Yellow cupcakes still hate me (which is totally and completely annoying), so I’m prioritizing getting that base right. Bahhh, it’s frustrating! But it’ll be worth it once I finally figure out a magical ingredient combo that I’m pleased with. I’m kinda having a major hot minute with cupcakes if you can’t tell. I’m sorta very obsessed. They’re so much fun to photograph but even more fun to make and, well, eat.
Now, go forth, friends. Make french toast. Do your weekend however you please. I love you, appreciate you, and am sending you good vibes and virtual cupcakes. As one would say circa 2004, you’re the bomb diggity.
- 8 thick slices of challah bread
- 5 eggs
- ⅓ c milk
- 2 t vanilla
- 8 oz mascarpone cheese, softened
- 3 T powdered sugar
- 4 oz dark chocolate squares (the Ghirardelli baking bar works great for this)
- 1 carton fresh raspberries
- optional: raspberry jam
- for serving: powdered sugar, maple syrup, chocolate sauce, butter, whipped cream
- In a bowl, cream together mascarpone, 1 t vanilla, and powdered sugar. Set aside.
- In another bowl, whisk together eggs, milk, and the other teaspoon of vanilla.
- Spread a thick layer of the mascarpone mixture onto one side of a slice of challah. At this point, you could also spread some raspberry jam on top of the mascarpone. Then layer two squares of dark chocolate on top of the mascarpone, followed by fresh raspberries. Spread a thin layer of mascarpone onto another slice of challah, and then smush the two slices together, creating a sorta sandwich type of situation.
- Carefully dip both sides of the french toast in the egg mixture.
- Lay the french toast on a hot, nonstick skillet heated to medium-high heat and cook for 2-3 minutes on each side, until golden brown and cooked through.
- Repeat this same process for the rest of the french toasts.
- Serve with a good sprinkling of powdered sugar, butter, whipped cream, more fresh raspberries, and maple syrup or chocolate sauce.