Take your French Toast to the next level!
CORNFLAKE FRENCH TOAST WITH FRESH BERRIES AND MASCARPONE CREAM
3 large eggs
1 cup half and half
1 teaspoon vanilla extract
1 tablespoon cinnamon
3 tablespoons granulated sugar
3 cups cornflakes (slightly crushed)
4 slices challah (cut into 1 1/2-inch slices)
4 tablespoons butter (divided)
1 cup heavy cream
1/2 cup mascarpone
1 cup pure maple syrup (warmed, to serve)
1/4 cup blueberries (rinsed, to serve)
1/4 cup strawberries (rinsed, thinly sliced, to serve)
1/4 cup blackberries (rinsed, to serve)
Preheat the oven to 375ºF.
In a large bowl, whisk together eggs, half and half, vanilla extract, cinnamon and sugar.
Add the cornflakes to a shallow bowl or baking dish.
Dip one slice of bread into the egg mixture, coating it on both sides. Place the soaked bread in the cornflakes, pressing down slightly. Flip over and press on the other side, ensuring the slice of bread is fully coated.
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter to the pan and allow to melt before adding 2 slices of coated bread to the pan. Cook until golden brown, about 3 minutes, then flip and repeat on the opposite side, adding more butter as needed. Repeat with the remaining 2 slices of bread.
Remove the french toast to a baking sheet and bake in the oven for 10 minutes.
In a large bowl, add the heavy cream and mascarpone and whisk continuously until soft peaks form.
Remove the french toast from the oven and plate. Top each slice with maple syrup, a dollop of whipped cream and blueberries, strawberries and blackberries.
Tip: Make this dish up to 1 hour in advance and keep french toast warm in a 200ºF oven until ready to serve.