So classic….So Tasty and easy! I learned the basics of this recipe in my prior career traveling often to France. The French name for French toast is Pain Perdu, which translates to “lost bread”. The name likely comes from the fact that the dish is made with stale bread so it doesn’t go to waste. This is nothing like the French Toast my mother made me which was a generic version of Wonder Bread, dipped in egg and served with Aunt Jemima, a concoction that has more corn syrup than maple. Not that there is anything wrong with that! Still a child-hood favorite memory as my mom worked full time and rarely had time for breakfast and breakfast was ALWAYS served with love. This recipe is much more aligned with the classic French pain perdu recipe. So good….but still so easy! Enjoy!
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Total Time:
20 Minutes
Servings: 4
Ingredients:
- 8 slices of Brioche or Challah bread
- 4 eggs, lightly beaten
- 1 cup Corn Flake Cereal, ground
- ½ cup mascarpone cheese
- 1 orange for juice and zesting
- 2 tablespoons heavy cream (optional)
- Fresh berries of choice (sliced strawberries, blackberries, blueberries)
- Butter or alternative for griddle
- Powdered sugar for dusting top of French toast and berries.
Instructions:
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Set griddle to 350 degrees or large skillet on medium high heat.
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Set aside 8 slices of bread.
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Lightly beat eggs and pour into shallow baking dish or serving plate.
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Place cereal in zip lock bag and crush against counter with rolling pin. Pour into separate shallow baking dish or serving plate.
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Place mascarpone cheese in small bowl, add zest and juice of one orange and thoroughly mix. If mixture is very thick, you can add heavy cream to lighten mixture. Add sugar or powdered sugar if you prefer a sweeter cream.
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Add butter or alternative on griddle or skillet to melt. Take slices of bread and dredge both sides in eggs, then crushed cereal and placed on griddle for 3 to 4 minutes. Turn and cook other side until golden brown.
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Cut bread slices diagonally and place on serving plate. Top with a dollop of cheese mixture, fresh berries and powdered sugar. Serve immediately. Serve with syrup of choice.
