French toast with mascarpone, fruit and muscadel syrup

May 9, 2013 (Last Updated: January 11, 2019)
French toast with mascarpone, fruit and muscadel syrup recipe

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! 

Print Recipe

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.

 

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May 9, 2013 (Last Updated: January 11, 2019) By
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