Challah French Toast with Mascarpone and Berries
Brunch is the best time to slow down and enjoy something truly special with the people you love. This Challah French Toast takes your morning routine and turns it into a vibrant, restaurant-quality meal that is surprisingly simple to pull off at home.By using thick slices of challah, we create a sturdy base that soaks up every bit of the lemon-scented custard without falling apart. The real magic happens with the toppings: a bright mix of berries macerated in white balsamic and a cloud of whipped mascarpone cream. It is bright, creamy, and has just the right amount of crunch from the pistachios. Whether you are hosting a festive holiday brunch or just want to make a Sunday morning feel like an occasion, this dish is a guaranteed winner.
Ingredients
- 6 slices of thick challah bread sliced 1.5” and preferably day-old loaf
- 6 tablespoons unsalted butter
For the Macerated Berries
- 24 ounces assorted berries larger berries halved or quartered
- ½ cup granulated sugar
- 3 tablespoons white balsamic vinegar
- 1 ½ teaspoon lemon extract
For the Custard
- 2 cups whole milk
- ½ cup heavy cream
- 4 large eggs plus 1 large egg yolk
- 2 teaspoons vanilla extract
- ⅓ cup brown sugar
- ½ teaspoon finely grated lemon zest
- Pinch of salt
For the Whipped Cream
- ½ cup 4 ounces mascarpone
- ¾ cup whipping cream
- 1 tablespoon maple syrup
- ½ teaspoon lemon extract
Toppings
- Unsalted pistachios
- Maple syrup
- Mint leaves whole or chopped, optional
Instructions
Macerate the Berries
- In a medium bowl, gently toss the berries with sugar, white balsamic, and lemon extract. Cover the bowl and let it sit at room temperature for at least 1 hour.
What is Macerating? Macerating is a technique where fruit is soaked in sugar and liquid to soften the texture and draw out its natural juices, creating a flavorful syrup.
Prepare the Custard and Soak
- In a large bowl, whisk together the milk, heavy cream, eggs, egg yolk, brown sugar, vanilla, lemon zest, and salt. Place the challah slices in a single layer on a rimmed baking sheet. Pour the custard over the bread. Let it sit for 30 minutes, carefully flipping the slices halfway through so they absorb the liquid evenly.
Make the Whipped Mascarpone Cream
- Using a stand mixer or electric hand mixer, combine mascarpone, whipping cream, maple syrup, and lemon extract. Whip on high speed until soft peaks form. This usually takes 4 to 5 minutes.
- You can use this immediately or store it in a sealed container in the fridge for up to 2 days.
Sear and Bake
- Preheat your oven to 325°F. Heat a large nonstick skillet over medium heat and melt 2 tablespoons of butter. Cook the soaked challah in batches (about 2 slices at a time) until golden brown, roughly 3 to 4 minutes per side. Add more butter for each new batch.
- Transfer the browned slices to a clean sheet pan. Once all slices are seared, place the pan in the oven for 6 to 7 minutes. This ensures the custard is fully set in the middle of the thick slices.
Assemble & Serve
- Place a warm slice of French toast on a plate. Top with a generous spoonful of macerated berries and their syrup, a dollop of the mascarpone cream, and a sprinkle of chopped pistachios. Finish with a drizzle of maple syrup and fresh mint.
Rate this Recipe
- Please take a moment to rate this recipe below. We would greatly appreciate it!
Video
Notes
Tips, Substitutions & Serving Suggestions
- Bread Choice: If you cannot find challah, brioche is a fantastic substitute. Both are enriched breads that hold up well to soaking.
- The Vinegar: Don’t skip the white balsamic vinegar. It provides a sophisticated tang that balances the sugar. If you don’t have it, a mild apple cider vinegar can work in a pinch.
- Nut-Free Option: If you have a nut allergy, swap the pistachios for toasted sunflower seeds or simply omit them. The dish still has plenty of texture from the golden crust.
- Serving Suggestion: This pairs beautifully with crispy, thick-cut bacon or a side of savoury breakfast sausage to balance the sweetness.
- Leftovers: While best served fresh, you can reheat leftover French toast in a dry skillet over low heat or in a toaster oven to maintain the crisp edges.
Tried this recipe?Let us know how it was!