- 4 free-range eggs
- 1⁄2 cup milk
- 6 thick slices ciabatta
- 1 vanilla pod seeded (or 1 t vanilla extract)
- 250 g mascarpone
- 80 g caster sugar
- 60 g butter
- 200 g fresh fruit such as mixed berries, gooseberries or pomegranate rubies
- honey, for serving
- icing sugar, for dusting
Whisk the eggs and milk in a bowl. Soak the ciabatta in the egg mixture.
Meanwhile, fold the vanilla seeds or vanilla extract into the marscarpone with 1 T caster sugar, then set aside.
Heat a nonstick pan over a medium heat. Melt 20 g butter in the pan and fry 2 slices ciabatta for 2 minutes on each side until slightly crispy and golden. Sprinkle each slice with a little caster sugar while frying. Remove from the pan and repeat with the remaining ciabatta.
Spread the French toast with vanilla mascarpone and layer with fruit. Drizzle with honey and dust with icing sugar before serving.
Cook's note: Bigger is always better when it comes to French toast. I love to stack it up really high and bring it to the table for everyone to dig in and share. You can also use croissants or white bread.