This French Toast Bruschetta with Lemon Mascarpone and Honey Macerated Berries is a gorgeous brunch recipe! Traditional French Toast serves as the base for lemon whipped mascarpone cheese and honey macerated berries. It’s a sweet treat for any breakfast, brunch, or shower you’re hosting!
Happy Sunday! Arguably, the best day of the week.
- Hit snooze.
- Have another cup of coffee.
- Read the paper, peruse Pinterest, catch up on that book you’re reading.
Relax. This is a day reserved for taking a little extra time doing whatever you please.
Perhaps for you that includes making a gourmet breakfast? I knew it. And do I have a surprise for you.
We’re having BRUSCHETTA for breakfast! Though it may not be exactly what you’re thinking of….
Do you know what bruschetta means? It’s not a trick question, I promise.
Technically, bruschetta simply is grilled bread. Sure, most would identify bruschetta as being a tomato, basil, and garlic topped piece of grilled bread, but most are WRONG.
Not tryna be mean, just #facts.
Now that we have the educational piece out of the way, what do you think about making FRENCH TOAST in to bruschetta!?
I die.
Traditional French Toast gets more bite when popped in the oven following the standard cooking method on the stove top. And that’s where the magic happens.
Look at how gorgeously browned the French Toast gets.
No soggy, sloppy piece of bread here.
Mascarpone cheese gets whipped with lemon zest and juice for that tart, and a little sugar for that sweet.The result is undoubtedly addicting.
Creamy, rich, bright, and sweet.
And then these beautiful little gems are thrown on top. And when I say thrown…I mean artfully spooned over. Because with a dish like this, you’ve got to aim for perfection.
These honey macerated berries are everything.
Fresh strawberries.
Honey.
Raspberries.
THAT’S IT.
And the best part is, I used the juice produced from the honey and strawberries to make a base for a delectable shrub. Recipe coming soon. Sorry for being a tease.
This dish was made for Sundays. Sure, she may take a LITTLE longer to make than your standard eggs and bacon. But why live in a world where French Toast Bruschetta with Lemon Mascarpone and Honey Macerated Berries exists, if you’re not going to try it?
Live a little.
Hope you enjoy this one babes!
French Toast Bruschetta with Lemon Mascarpone and Honey Macerated Berries
Ingredients
For the french toast bruschetta:
- 4 slices whole grain bread
- 3 eggs
- 1/4 cup almond milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tsp Coconut Oil
For the lemon mascarpone:
- 6 oz mascarpone cheese
- 2 tsp sugar
- 1 tsp fresh lemon juice
- Zest of 1 lemon
For the honey macerated berries:
- 1 lb strawberries
- 3/4 cup honey
- 1/3 cup Raspberries
- Mint, to garnish
Instructions
For the french toast bruschetta:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together eggs, almond milk, vanilla, and cinnamon.
- In a large skillet, heat 1 teaspoon of coconut oil over medium heat. Dip slices of bread in to egg mixture, thoroughly coating. Place bread in skillet, cooking 2-3 minutes per side.
- Transfer cooked french toast to baking sheet. Bake for 10 minutes. You'll want the french toast to be firm - not soggy.
For the lemon mascarpone:
- Meanwhile, in a medium bowl, combine mascarpone cheese, sugar, lemon juice, and lemon zest.
- Use a hand mixer to combine ingredients. Set aside until ready to assemble.
For the honey macerated berries:
- Thoroughly rinse and clean strawberries. Hull and chop strawberries, place in a bowl.
- Cover strawberries in honey, tossing to combine. Allow to sit at room temperature for at least two hours, or overnight (see below for note if you don't have this much time, or didn't plan in advance).
- Strain juice from strawberries, pressing on berries to ensure the majority of the juice is removed. Reserve this juice for shrubs!
- Toss reserved strawberries with raspberries.
To assemble:
- Top the slightly cooled french toast bruschetta with the lemon mascarpone cheese.
- Top with honey macerated berries, garnish with mint.