When my husband and I got married almost 2 years ago in beautiful Sonoma, California, we had our wedding at a gorgeous hotel that had some serious delicious food. Honestly, everything we ate in Sonoma was just amazing. For reals. It might have been all the wine tasting, but everything there is so fresh and delicious. Anyway, the morning of our wedding, my husband, who usually has a very sensitive stomach decided to order himself a nice breakfast. I was surprised to hear that he ate anything that morning as I knew he was dreading the day ahead and probably wouldn’t want to eat much. And no, it was not because he didn’t want to marry me. He wanted to marry me so hard. But, he was freaking out about the fact that people were going to be looking at him…all day long…Don’t worry, he survived the torture of being the center of attention. I asked him what he ordered for breakfast that morning. He told me that he ordered some delicious french toast that was topped with some lemon mascarpone. Um, WHAT?! Lemon mascarpone. On french toast. I want to eat that. Now! I told myself that I needed to try to make it at home as we love having french toast. But, then I totally forgot about it. Until now…it was finally time for challah bread french toast with lemon mascarpone topping.
You can use any bread you want for this, but I chose a pretty loaf of challah bread that I picked up from Fresh Market. I love the light sweet flavor and texture of the bread. You can also use brioche bread.
Ok, now let’s talk about this:
Actually, I can’t even talk about it. So simple. Mascarpone with lemon juice and zest, and a touch of confectioner’s sugar. I just wanted to eat it by the spoonful (and um, it’s possible I did…like a few times…maybe…). When placed on top of the warm french toast, it melts and it’s even more amazing! My brain is already reeling thinking about what else I can put lemon mascarpone on. For now, I might just keep eating with a spoon. I might need a lemon mascarpone intervention. I also tossed some mixed berries on top.
- 6 oz. mascarpone cheese
- 1 lemon, zested and juiced
- confectioner's sugar to taste (optional)
- 4 large eggs
- 1 1/2 cups milk
- 1 tbs. honey
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon (optional)
- pinch of salt
- 8 slices challah bread (sliced about 1 inch thick)
- In a bowl, mix together the mascarpone cheese, lemon zest and juice (to taste), and confectioner's sugar. I think I added about 1 tbs. total, but I recommend adding a little bit at a time until it reaches your desired sweetness. Set aside.
- In a large mixing bowl, whisk together the eggs, milk, honey, vanilla extract, cinnamon, and salt. Pour into a baking dish.
- Place the slices of challah into the baking dish to soak up the egg mixture. Flip bread to other side to soak the other side.
- Heat a fry pan on medium heat. Add a little bit of butter to the pan. Add a few slices at a time (or as many as you can fit in your pan). Cook on for about 2-3 minutes on each side until browned. Top with the lemon mascarpone and fresh fruit.