French toast is convincing proof that a few slices of bread can become a special breakfast. The outside turns golden and lightly crisp, while the centre stays soft and every bite is infused with cinnamon and cardamom.
This version feels extra special thanks to fruit jam and a fresh mascarpone and yoghurt cream. A splash of vanilla syrup rounds out the cream. The result feels celebratory but takes only about twenty minutes to prepare.
- Serves: 2
- Total time: about 20 minutes
- Difficulty: easy
- Occasion: weekend breakfast or brunch
Ingredients for French toast with jam and mascarpone cream
For the French toast
- 4 thick slices of white bread or brioche, preferably a day old
- 1 egg
- 50 ml milk
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 25 g butter
- 2 to 4 tablespoons strawberry and champagne jam or another fruit jam
For the mascarpone cream
- 100 g mascarpone
- 100 g Greek yoghurt
- seeds from 1/2 vanilla pod or 1/2 teaspoon vanilla paste
- 1 to 2 tablespoons vanilla syrup
Allergens: this recipe contains gluten, egg and milk. Check the bread, jam and vanilla products for any additional allergens. Always check the label on packaged products if you need to allow for an allergy or intolerance.
Method
- Make the cream first. Gently stir the mascarpone and yoghurt until smooth. Add the vanilla and 1 tablespoon of syrup, taste and add more only if you would like it sweeter. Keep chilled.
- Whisk the egg mixture. Whisk the egg, milk, sugar, cinnamon and cardamom in a wide, shallow dish until evenly combined.
- Soak the bread. Place the slices in the mixture one at a time and turn them over. Give thick, dry bread a little longer, but do not let it become so saturated that it falls apart.
- Cook until golden. Melt half the butter in a frying pan over a medium heat. Cook two slices for a few minutes on each side until golden, crisp at the edges and fully cooked. Repeat with the remaining bread.
- Serve warm. Divide the French toast between two plates. Add the mascarpone cream and jam, then finish with a thin drizzle of vanilla syrup if desired.
How to get the recipe just right
Day-old bread works best
Bread that is a day old is slightly drier and absorbs the egg mixture without immediately becoming soggy. Fresh brioche works too, but dip it for less time.
Cook over a medium heat
Over a high heat, the sugar colours quickly while the egg in the centre is still undercooked. Give each side time to cook gently. If the butter darkens, wipe the pan clean before cooking the next batch.
Do not make the cream too sweet
The jam and syrup already add sweetness. The yoghurt in the mascarpone cream provides freshness. Start with a small amount of syrup and taste the full combination, not just the cream.
Variations that work well too
- Use raspberry jam and add a few fresh raspberries for extra freshness.
- Replace the cardamom with a little orange zest for a brighter variation.
- Serve with fried apple or pear if you prefer warm fruit.
- Make smaller pieces of French toast from baguette or challah for a brunch buffet.
Preparing ahead and storing
You can make the mascarpone cream a few hours ahead and keep it covered in the fridge. Give it a brief stir before serving. Ideally, cook the French toast just before you are ready to eat.
Leftover French toast can be kept chilled and reheated thoroughly the next day in a dry frying pan or the oven. Store any used cream separately and follow the dairy products’ storage instructions.
How to serve and style the dish
Do not stack it too high
Arrange two slices with a slight overlap rather than in a tall stack. This keeps the crisp edges visible and lets you distribute the cream and jam between them.
Use two spoons
Shape a loose spoonful of mascarpone cream and place the jam beside it. This keeps the colours clear and lets everyone combine them as they eat.
Add one small colour accent
A few fresh berries or a very light dusting of cinnamon is enough. Let the golden bread and glossy jam take centre stage.
Put extras on the table
Serve the jam and syrup in small bowls or jugs. This feels generous and prevents the plate from becoming too sweet before the first bite.
Explore breakfast plates for a relaxed breakfast and turn French toast into a small weekend ritual.
Frequently asked questions
Which bread is best for French toast?
Thickly sliced brioche, white bread or challah all work well. Day-old bread absorbs the mixture better and stays firmer during cooking.
Why does my French toast turn soggy?
The bread may have soaked for too long or the pan may not have been hot enough. Use sturdy bread, dip it for less time and cook it in a well-preheated pan.
Can I make French toast without mascarpone?
Certainly. Serve it with Greek yoghurt, quark or whipped cream instead. Adjust the sweetness with jam or syrup.
Can I double the recipe?
Yes. Work in batches and keep the cooked slices warm briefly in a low oven, so the pan is not overcrowded and every slice can brown evenly.
A small dish with plenty of atmosphere
French toast has a nostalgic quality, but cardamom, fruit jam and mascarpone cream make it feel surprisingly contemporary. A lovely recipe for a morning when breakfast is allowed to take a little longer.
