Recipes

Brioche French Toast with Roasted Figs, Mascarpone and Maple Syrup

This easy, yet utterly delicious recipe for Brioche French Toast is sure to thrill anyone with a sweet tooth. It looks impressive and is a decadent treat for a luxurious breakfast-in-bed treat or any other special occasion. Try and find a soft, enriched bread like brioche or ‘pain de mie’.
I will be posting my own brioche loaf recipe sometime soon, so stay tuned! For an even richer take on this dish, try it out with leftover croissants instead of bread.

Special thanks to Chloe of Dear Chloe Photography for the images.

Brioche French Toast - Alex Poltera

Ingredients (2 portions):

3 thick slices Brioche or pain de mie bread
2 extra large eggs
½ cup full cream milk
1 tbsp sugar
1 pinch cinnamon
4 figs
Castor sugar for dusting
½ tub mascarpone cheese
Maple syrup for drizzling

Method:

Cut the figs and sprinkle with some castor sugar. Roast in the oven for 10minutes at 180c. Reserve some of the fig pieces to serve fresh.
Whisk together the eggs, milk, sugar and cinnamon.
Heat a frying pan with a little butter.
Cut the bread into desired size and dip in the mixture, about 5 seconds a side.
Fry the bread on medium heat for about 2 minutes a side or until golden brown. Remove from the pan and place on kitchen towel to remove excess butter.

Put it together:

Stack the bread with some scoops of mascarpone and figs in between. Dust with icing sugar and drizzle with maple syrup. Garnish with fresh figs and berries.

Brioche French Toast - Alex Poltera Brioche French Toast - Alex PolteraBrioche French Toast - Alex Poltera Brioche French Toast - Alex Poltera Brioche French Toast - Alex Poltera Brioche French Toast - Alex PolteraBrioche French Toast - Alex Poltera

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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