| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces mascarpone, at room temperature
- 1 tablespoon honey
- 1/4 teaspoon ground cardamom
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 cups whole milk
- 1 1/4 cups heavy cream
- 3/4 cup granulated sugar
- 8 eggs
- 3 tablespoons pear brandy
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 cups crispy rice cereal
- 4 slices challah bread (1 inch thick)
- Confectioners’ sugar, for dusting
- Vermont maple syrup, for serving
Instructions
- Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
- Preheat the oven to 400 degrees F.
- Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
- Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
- Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
- Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
- Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners’ sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1207 |
| Total Fat | 79 g |
| Saturated Fat | 45 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 2 g |
| Sugar | 69 g |
| Protein | 23 g |
| Cholesterol | 559 mg |
| Sodium | 504 mg |
Reviews
Looking forward to cooking this. Sounds scrumptious. There is another 3xD French toast I want to try that uses corn flakes. This it was in season 5 or 6 when I was bing watching the other day. Both look good and use a cereal coating. This one is way more indepth and top shelf. Never done FT in an oven before.
This is the best French toast ever! The pear brandy adds a different twist that gives this that special something. Loved the variety of textures that you get from the crispy rice cereal and challah! The mascarpone gives it that bit of tang that’s needed with the sweetness. So worth the extra effort beyond your ‘everyday’ French toast!
Sounds awesome!