Challah French Toast with Mascarpone and Berries
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
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6 x 1.5” slices of challah bread, preferably day-old loaf
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6 tablespoons unsalted butter
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24 ounces assorted berries (larger berries halved or quartered)
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1/2 cup granulated sugar
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3 tablespoons white balsamic vinegar
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1 1/2 teaspoon lemon extract
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For the Custard
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2 cups whole milk
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½ cup heavy cream
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4 large eggs, plus 1 large egg yolk
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2 teaspoons vanilla extract
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1/3 cup brown sugar
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½ teaspoon finely grated lemon zest
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Pinch of salt
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½ cup (4 ounces) mascarpone
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3/4 cup whipping cream
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1 tablespoon maple syrup
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1/2 teaspoon lemon extract
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Unsalted pistachios
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Maple syrup
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Mint leaves, whole or chopped, optional
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Hestan Provisions™ Stainless Steel Mixing Bowl, 7-Quart
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Thomas Keller Commercial Clad Stainless Steel TITUM® Nonstick Sauté Pans, 12.5 in.
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Hestan Provisions™ OvenBond® Tri-ply Quarter Sheet Pan
For the Macerated Berries
For the Whipped Cream
Toppings
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Directions
Macerate the Berries
Gently toss everything together in a bowl cover and let sit for 1 hour.
For the Custard
In a large bowl, whisk together milk, cream, eggs, egg yolk, vanilla, brown sugar, lemon zest, and pinch of salt.
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.
Make Whipping Cream
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.
- Whip on high until soft peaks form, 4-5 minutes.
- Use immediately or make ahead and store into a sealed container for up to 2 days in the fridge.
French Toast
Preheat the oven to 325°F, the French toast will be finished in the oven.
- Heat a large nonstick skillet over medium, then add 2 tablespoons butter to melt.
- Place 2 pieces of the soaked challah in the skillet and cook each side until golden brown, 3-4 minutes per side.
- When finished, place on a sheet pan and repeat the process until all the French toast is golden brown.
Place the sheet pan into the oven to bake for 6-7 minutes to ensure the custard is fully baked.
Assemble
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)
- Serve and enjoy!
