• If there is any way to start your day right it is by indulging in the most decadent breakfast experience!  A sweet gourmet breakfast- this French toast with mascarpone, fruit, and muscadel syrup recipe is absolutely indulgent!

    French toast with mascarpone, fruit and muscadel syrup

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Cut the fruit – mango, pineapple and prickly pear are great in summer. Drizzle with muscadel syrup and set aside.

    3

    For the French toast, beat together the eggs, milk, castor sugar and cinnamon, and soak the croissant halves in the milk mixture.

    4

    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.

    5

    Serve the French toast warm with a generous dollop of mascarpone, sliced fruit and an extra drizzle of syrup.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

    ALSO SEE: Cinnamon and Brie French toast roll-ups with blueberry compote

    Cinnamon and Brie French toast roll-ups with blueberry compote

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