A wonderfully gourmet way to start your day on the right foot – this French toast with mascarpone, fruit and muscadel syrup recipe is absolutely indulgent!
French toast with mascarpone, fruit and muscadel syrup
- 500ml (2 cups) muscadel
- 30ml (2 tbsp) castor sugar
- fresh mint leaves
- 4 large eggs
- 125ml (½ cup) milk
- 15ml (1 tbsp) castor sugar
- a pinch of cinnamon
- 2 croissants, cut in half
- butter, for frying
- mascarpone, to serve
- fresh fruit, sliced, to serve
Make the syrup first so that it has time to cool. Place the muscadel and castor sugar in a saucepan and reduce over medium heat. Set aside and add torn mint leaves once it is cool.
Cut the fruit – mango, pineapple and prickly pear are great in summer. Drizzle with muscadel syrup and set aside.
For the French toast, beat together the eggs, milk, castor sugar and cinnamon, and soak the croissant halves in the milk mixture.
Add a knob of butter to a non-stick pan and gently fry the soaked croissant halves on medium heat until golden and cooked through.
Serve the French toast warm with a generous dollop of mascarpone, sliced fruit and an extra drizzle of syrup.