Oooh my word, friends- I have the best idea for your brunching needs this weekend! French toast is a culinary delight in its own right, but smother it with lemon mascarpone filling and drizzle that with blueberry sauce, and it is perfection.
My appreciation for French toast began remarkably early. For my sixth birthday, my mom decided that I could have a slumber party to celebrate. I’m sure it was quite the kindergarten rager, but all I really remember is my dad making breakfast the next morning; there may have been a dozen little girls, and we inhaled two loaves worth of French toast. With three sisters, slumber parties would become a regular occurrence at our house, and you could always count on Dad in the kitchen in the morning, manning the electric griddle to make French toast as fast as we could eat it.
It’s not surprising, then, that French toast holds a special nostalgic place in my heart, and at least one other post in my blog (you may or may not recall my Caramel Bananas French Toast, a few months ago). So this weekend, I’m offering you another insanely delicious variation on a classic- my Blueberry Lemon Smothered French Toast.
This version is smothered, not stuffed. I don’t love stuffed French toast because I think it’s really messy, and because I like my eggs to cook through- not raw egg batter hiding in my bread. For this one, I like to use a nice whole grain bread for some texture, and make traditional French toast. Then I smear on some lightly sweetened mascarpone, mixed with lemon juice and peel, and top with a super easy blueberry compote. This dish is fancy enough to impress brunch guests, but totally easy enough to make before climbing back into bed. I hope you enjoy!
Blueberry Lemon Smothered French Toast
- 4 oz mascarpone cheese
- 1 tbsp powdered sugar
- 1 lemon, zested and sliced in half
- 1 cup blueberries
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 loaf whole grain bread, sliced about ½-3/4 inches thick
- 4 eggs
- ½ cup milk
- ½ tsp vanilla
- ½ tsp cinnamon
Make the filling: stir the mascarpone together with the lemon zest, and the juice of ½ lemon. Stir in a sprinkle of salt, and set aside.
Make the compote: in a sauce pan, combine the sugar and cornstarch. Stir in the blueberries and juice of ½ lemon, and simmer until thick (I let it simmer away while I’m making the French toast, checking occasionally and adding water if too thick).
Make the French toast: whisk together the eggs, milk, vanilla and cinnamon. Add some butter to a skillet or griddle that’s over medium heat and coat the bottom. Working with one slice of bread at a time, dip each side into the egg mixture and lay on the griddle. Allow to cook for about 3-4 minutes on each side, or until lovely and golden. Plate the French toast, spread with each slice with the cheese filling and spoon over the compote. Enjoy!!