French Toast with Strawberries, Mascarpone and Honey Flavour Pearls 

This recipe for French Toast with Strawberries, Mascarpone and Honey Flavour Pearls will swiftly become a regular addition to your Brunching menus. Thick, delicious buttery Brioche topped with creamy Mascarpone and stunning freshly macerated Strawberries. Just divine with our Honey Flavour Pearls. Yes I do believe a glass of Bubbly is in order 🥂

What you’ll need – serves 4 to 5

• Brioche Loaf – unsliced
• 4 Eggs
• 1 tbs Sugar
• 3/4 cup Cream or Milk
• Vanilla Paste or Essence if desired
• aprox 1/2 cup Butter
• 250g tub Mascarpone Cheese 
• 1 punnet Strawberries 
• 2 – 3 tbs Sugar
• Lemon Zest
• Mint sprigs
• Honey Flavour Pearls
• Icing Sugar – to dust

To do

Lets prepare the Strawberries first. De-hull (take off the green bit) half of the strawberries. Slice them into 5mm slices. Pop them into a bowl and add the 2 – 3 tablespoons of sugar and a little Lemon zest. Gently stir them about and set aside. They will start releasing their delicious juices and making a nice syrup for our French Toast. Slice the extra Strawberries in the same way but retain their green bit (it looks nice) and set aside for later. 

Next

Crack the Eggs into a dish that will be large enough to sit the slices of Brioche in. Add the 1 tablespoon of Sugar and the Cream or Milk. Whisk well. Slice the Brioche loaf into slices of aprox 4cm, so one nice thick slice per person. Add them into the Egg mix one or two at a time and thoroughly soak both sides of each slice. Pop them onto a plate ready while you heat up the frypan over a medium heat. Add 1/2 of the Butter then once it’s melted add a couple of slices and cook both sides until golden. Repeat with the additional Butter and slices.

To serve

Combine the macerated Strawberries with the fresh sliced Strawberries and gently stir. Add one golden slice of Brioche onto each plate. Top with a generous spoonful of Mascarpone and some of the Strawberries and a little of the lovely syrup too. Add a few sprigs of Mint. Give it all a good dredge of Icing Sugar then lastly add a spoonful of Honey Flavour Pearls to finish.

Until next time

From the Peninsula Larder Team

“Brunch without champagne is just a sad, late breakfast.”

— Anonymous