Lemon Mascarpone French Toast with Strawberries
By Joe
Source: America's Test Kitchen.
Fluffy brioche fried until golden and topped with a tangy lemon mascarpone cream, sweet strawberries and toasted nuts.
Always check the labels of the products you use.
Method
- 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).
Free sugars
33.2 g per serving
66.4 % of the 50 g daily maximum · 132.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 901 kcal |
| Protein | 23.8 g |
| Carbohydrate | 99.7 g |
| of which sugars | 44.9 g |
| of which free sugars | 33.2 g |
| Fat | 45.5 g |
| of which saturates | 24.9 g |
| Fibre | 5.2 g |
| Salt | 2.52 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
