French Toast with Marscapone Fig Whip

French toast is what weekends are made for! I have some very fond memories of my childhood of going out to breakfast on Saturdays with my dad and ordering french toast. My favorite part was the powdered sugar on top and when you poured the syrup on top, it would create the most sugary deliciousness that I couldn’t get enough of! As an adult however, I find myself gravitating more towards savory breakfasts. But that doesn’t mean I’ve completely left french toast behind. That is where this recipe comes in – I wanted something decadent that didn’t leave me with a sugar rush! The homemade whipped cream is key here – I didn’t add any sugar aside from the fig jam, so there is a subtle sweetness that is not overly sugary. The whipped cream is light and airy, you’ll forget why you ever ate french toast any other way! *You can still use syrup for this masterpiece but if you’re looking for a not so sweet alternative, the whipped cream is the perfect substitute!

1 Loaf Brioche Bread, Sliced and left out over night.
3 Eggs
1/2 Cup Milk
1 Tbsp Cinnamon + more to top
1 Tbsp Bourbon Vanilla Extract, can substitute with regular vanilla extract
2 Tbsp Butter

1 Cup Heavy Cream
1/3 Cup Marscapone
1/4 Cup Fig Jam

Optional Toppings: Powdered Sugar, Strawberries, Syrup.
Serves: 4-6
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Total Time: 40 Minutes

To Make:

Make sure you leave your bread out over night so it becomes stale – this is an important step for the perfect french toast. If the bread is not stale, it will become too soggy in the egg-milk mixture.
First make the whipped cream – add the heavy cream to an electric mixer and mix on medium for 10 minutes. After 10 minutes, check to see if the whipped cream is starting to form peaks. Turn on high and whip for another 5-8 minutes until the stiff peaks form.
Remove from the mixer and fold in the marscapone. Once the marscapone is fully incorporated fold in the fig jam. Transfer to a bowl and set aside.
Next, in a large shallow bowl (you will be dunking the bread in the bowl so you need to make sure there is room for a piece of bread.) beat the eggs, milk, cinnamon and extract together.
Heat a large pan over medium heat and add 1 tbsp of butter. Allow butter to melt.
You will want to do this in batches so the bread does not get soggy – dip one side of bread into the egg mixture then flip to dip the other side.
Add to the pan (I was able to add 3 pieces of bread to my pan at a time without overcrowding) and cook on for 3-4 minutes until it becomes golden brown. Flip and cook for another 3-4 minutes until both sides are golden brown. Remove from the pan.
Repeat this steps 6 and 7 until all the bread has been used.
Once all of bread has been cooked, slice each piece of bread into two triangles. Divide between plates and sprinkle the top with more cinnamon and powdered sugar! Serve alongside a large scoop of the Fig Whipped Cream! Top with strawberries, syrup, or your other favorite toppings and enjoy!

STEP 1