French Toast Bruschetta with Lemon Mascarpone and Honey Macerated Berries
This French Toast Bruschetta with Lemon Mascarpone and Honey Macerated Berries is a gorgeous brunch! 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!
Servings: 2 servings
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.
Notes
-I know, I know. If you didn't read this recipe all the way through and you want these macerated berries NOW, no problemo. Simply cook the strawberries down with the honey to quicken the process. You'll still want to strain out the juice to ensure the mixture isn't too soupy.
-As mentioned in the instructions, the macerated berries are actually a product of a new shrub recipe I made! I didn't want to toss the remainder of the strawberries, so this happened!
-Use whatever fruit you like. Peaches would be insane in the summer with basil mixed in. Roasted apples in the fall=YUM.