The crunch of crumble with melt in your mouth French toast and creamy mascarpone will make this a breakfast treat every time.
A crunchy twist on French toast
Ingredients
Serves:
- 1.2 kg Apple, peeled
- 300 g Butter
- 150 g Brown Sugar
- 20 each White Helga’s bread
- 100 mL Gold n’ canola spray
- 10 each Egg (60g), whisked
- 150 mL Cream
- 3 g Ground cinnamon
- 100 g Caster Sugar
- 500 g Mascarpone
- 150 g Vanilla extract
- 150 g Rolled Oats
- 150 g Blueberries/Raspberries
Method
Step 1
In a bowl add the mascarpone, half the sugar and vanilla extract and whisk to combine.
Step 2
Cut the apple into 6 wedges and sauté in a pan with half the butter and brown sugar on a medium heat until caramelised. Keep warm.
Step 3
Whisk the egg, cream, cinnamon and half the sugar in a bowl and soak the 2 slices of bread.
Step 4
Heat some canola spray and half the butter in a pan until foaming and then add the soaked bread. Fry the bread until lightly golden on both sides. Remove the bread and drain excess butter. Slice the bread diagonally.
Step 5
Place the bread overlapping on a plate. Add a quenelle of mascarpone in the middle of the bread. Garnish with the topping oats, toasted and fresh berries.
