The Morning Skinny

French toast is such a simple and easy breakfast to make and it’s so delicious and sweet. It’s like dessert for breakfast and who doesn’t love that? This ultimate french toast recipe is seriously such an indulgent treat, which makes it the perfect Mother’s Day breakfast. Made with a sweet blueberry compote and mascarpone whipped topping, it’s sure to be a hit at any table. Serve with a side of bacon or turkey sausage, and you have a breakfast of champions.

What You Will Need French Toast

Loaf of brioche bread

Eggs

Whole milk

Heavy cream

Vanilla extract

Pinch of salt

Butter for the skillet

Cinnamon

How To Make The French Toast

First, start by mixing the eggs and heavy cream, milk, and vanilla extract in a large mixing bowl. Then add a pinch of salt to the custard mix and a dash of cinnamon and whisk all together, making sure the eggs are fully beaten and are a smooth consistency. I like using brioche bread for this french toast recipe because it’s thick and soft and doesn’t get soggy. It holds the custard very well. Grab your loaf of brioche bread and start soaking the slices in the custard for about 10 seconds on each side.

Preheat your skillet to medium-low heat and coat with butter. I prefer using my cast iron griddle for this recipe but any skillet or flat top griddle will do. Cook the french toast till golden brown on each side and place on a sheet pan lined with parchment paper and place in a 250-degree oven to keep warm and this helps finish the cooking process. Continue this process until all the brioche slices are cooked and in the oven. To serve, add 2-3 slices of french toast to a plate and spoon out the blueberry compote and top with mascarpone whipped topping. Dust with powdered sugar and drizzle with maple syrup and enjoy.

What You Will Need Blueberry Compote

2 cups of fresh blueberries

1/2 cup of water

1/4 cup of granulated sugar

3 tablespoons of lemon Juice

1 teaspoon of lemon zest

1 tablespoon of corn starch (plus one tablespoon of water)

How To Make The Blueberry Compote

Start by adding fresh blueberries to a saucepan, sugar, water, lemon juice, and lemon zest, and bring to a simmer over medium heat. Allow to simmer uncovered for about 10 minutes. Then in a separate cup add a tablespoon of water and a tablespoon of cornstarch and whisk until blended and smooth. Add the cornstarch mix to the blueberry sauce slowly and whisk until the sauce starts to thicken. Cook for an additional few minutes and remove from heat.

The blueberry compote keeps well in the fridge in an airtight container for up to three weeks, or in the freezer for three months. To serve the french toast layer the french toast slices on a plate and spoon out the blueberry compote over the french toast.

What You Will Need Mascarpone Whipped Topping

1/2 cup of heavy whipping cream

1/4 cup of sifted powdered sugar

1 teaspoon of vanilla extract

1/2 cup mascarpone cheese at room temperature

How To Make The Mascarpone Whipped Topping

Start by sifting powdered sugar and add to a large mixing bowl. Then add the heavy whipping cream, and vanilla extract and whisk until smooth and it starts to stiffen slightly. Add the mascarpone cheese to the whipped cream mixture and continue to whisk until soft peaks form, but being sure not to over mix or it will not be the desired consistency. You will want to make sure that the mascarpone cheese is softened at room temperature, 15 minutes at room temperature, and its a perfect consistency. The mascarpone whipped cream will stay stable in the fridge for a few days, enjoy on this ultimate french toast or any favorite dessert it’s sure to be a hit.

If you love this recipe, you will love our Dark Chocolate Chip Banana Bread. For the ultimate brunch check out our Charcuterie Boards Made Simple. And don’t forget to check out Nakedwines.com for discounts on wines delivered right to your door!