My husband and I were married nearly two years ago in beautiful Sonoma, California. We held our wedding at a lovely hotel known for its excellent food, and everything we ate while in Sonoma tasted incredible. The ingredients were so fresh and flavorful — perhaps the wine tastings helped, but the food really stood out. On the morning of our wedding, despite his usual sensitive stomach and the nerves about being the center of attention, my husband decided to order a full breakfast. I was surprised he ate at all, but he told me he’d had a plate of french toast topped with lemon mascarpone. Lemon mascarpone on french toast sounded heavenly, and I immediately wanted to recreate it at home.
Fast forward to now, and I finally made challah bread french toast with a lemon mascarpone topping. You can use any sturdy, slightly sweet bread you like; I chose challah from Fresh Market for its light, slightly sweet flavor and tender texture. Brioche would be another excellent choice.
The lemon mascarpone is incredibly simple: mascarpone combined with fresh lemon zest and juice, and a bit of confectioner’s sugar to taste. I found myself eating it by the spoonful — more than once — and when spooned over warm french toast it softens and melts slightly, making the combination even more irresistible. I also like to add a scattering of mixed berries for brightness and color.
Challah Bread French Toast with Lemon Mascarpone
15 minutes
6 minutes
21 minutes
Ingredients
For the lemon mascarpone topping:
- 6 oz. mascarpone cheese
- 1 lemon, zested and juiced
- Confectioner’s sugar to taste (optional)
For the french toast:
- 4 large eggs
- 1 1/2 cups milk
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- 8 slices challah bread (about 1 inch thick)
Instructions
- Combine the mascarpone, lemon zest and lemon juice in a bowl. Add confectioner’s sugar a little at a time until it reaches your preferred sweetness. Set aside.
- In a large bowl, whisk together the eggs, milk, honey, vanilla extract, cinnamon (if using), and a pinch of salt. Pour the mixture into a shallow baking dish.
- Place the challah slices in the baking dish and let them soak, flipping to ensure both sides absorb the custard.
- Heat a frying pan over medium heat and add a little butter. Cook several slices at a time for about 2–3 minutes per side, until golden brown. Serve topped with the lemon mascarpone and fresh fruit.
Nutrition Information:
Yield:
4
Serving Size:
2 slices
Amount Per Serving:
Calories: 437
Total Fat: 16.4g
Saturated Fat: 6.2g
Cholesterol: 215mg
Sodium: 278mg
Carbohydrates: 52.1g
Fiber: 2.6g
Sugar: 21.3g
Protein: 20.3g
