Lemon Mascarpone French Toast with Strawberries
Inspired by techniques from America's Test Kitchen.
Fluffy brioche fried until golden and topped with a tangy lemon mascarpone cream, sweet strawberries and toasted nuts.
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Method
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Equipment
- 2 medium bowls
- whisk
- shallow dish
- wire rack set in a rimmed baking tray
- 30 cm non-stick frying pan
- fish slice
- foil
- fine grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 964 kcal |
| Protein | 23.1 g |
| Carbohydrate | 100 g |
| of which sugars | 45 g |
| of which free sugars | 33.2 g |
| Fat | 52.9 g |
| of which saturates | 29.7 g |
| Fibre | 5.4 g |
| Salt | 2.41 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Strawberries
- 450 g strawberries, hulled and quartered (eighths if large)
- 38 g caster sugar about 3 tbsp
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 g fine sea salt or table salt a pinch
Lemon cream
- 225 g mascarpone
- 60 g whole-milk Greek-style yoghurt
- 3 tbsp maple syrup
- 1 tbsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 g fine sea salt or table salt a pinch
Custard
- 3 large eggs
- 240 ml whole milk
- 2 tbsp maple syrup
- 28 g unsalted butter, melted
- 1 tsp vanilla
- ¼ tsp ground cinnamon
- 1.5 g fine sea salt or table salt about ¼ tsp
- 8 slices brioche or challah, 2.5 cm thick (about 450 g)
For cooking
- 42 g unsalted butter, for frying
To serve
- 25 g flaked almonds (or pistachios or hazelnuts), toasted
- 1
Macerate. Stir 450 g quartered strawberries with 3 tbsp caster sugar, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp vanilla and a pinch of salt, then leave at room temperature for 30 min, stirring once.
- 2
Whip. Whisk 225 g mascarpone with 60 g yoghurt, 3 tbsp maple syrup, 1 tbsp lemon zest, 1 tbsp lemon juice and a pinch of salt until smooth, then chill.
- 3
Whisk custard. Beat 3 eggs with 240 ml milk, 2 tbsp maple syrup, 28 g melted butter, 1 tsp vanilla, ¼ tsp cinnamon and ¼ tsp salt in a shallow dish.
- 4
Soak. Dip each of the 8 brioche or challah slices into the custard for 30 s per side, then drain on a wire rack for 1 min.
- 5
Fry. Melt half of the 42 g butter in a large non-stick pan over medium-low heat and cook 4 slices until deep golden, 3-4 min per side, lowering the heat if they colour too fast.
- 6
Keep warm. Cover the cooked slices with foil while melting the remaining butter and frying the last 4 slices.
- 7
Serve. Plate 2 slices per person topped with the lemon cream, macerated strawberries and their juice, and 25 g toasted flaked almonds.
Storage
Best eaten fresh and warm; keep any leftover lemon cream covered in the fridge for a day and the cooked toast loosely covered for a few hours. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
