Brandy brioche French toast with espresso mascarpone from Maman: The Cookbook: All-Day Recipes to Warm Your Heart (page 44) by Elisa Marshall and Benjamin Sormonte and Lauren Salkeld

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Classic brioche dough recipe on p. 199.

  • hlange on August 26, 2023

    The french toast itself was absolutely delectable - like a fried bread pudding. Using homemade vanilla extract sent it over the top. I used rum instead of brandy since it's what I had on hand and gave it a very long marinade (about 16 hours), turning the brioche once. Will absolutely make again. The espresso mascarpone however was too bitter for us, although maybe that was the fault of my espresso powder. Next time I would either sweeten it more or more likely just use plain mascarpone since the espresso distracted from the wonderful flavors in the toast. But the bread itself is so rich and custardy, we were happy eating it totally on its own with a breakfast side.

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