Celebrate Mum with this perfect breakfast in bed or brunch on Mother's Day. The combination of fresh figs and TASTEOLOGY Spiced Baby Figs that are marinated for hours in spiced syrup elevates this simple recipe to the next level!
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Servings2 - 3 servings
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Prep time5 minutes
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Cooking time10 minutes
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DifficultyEasy
- 4-6 slices of bread (Brioche or Pane di Casa are our top picks)
- 3 tbsp butter
- 2 large eggs
- ½ cup milk
- ½ tsp cinnamon powder
- ½ cup mascarpone
- ¼ cup whipping cream
- TASTEOLOGY Vanilla Bean Syrup
- TASTEOLOGY Spiced Baby Figs
- Fresh figs (3 per person)
- Pop the mascarpone, cream, 3 teaspoons of TASTEOLOGY Vanilla Bean Syrup and a pinch of salt into a mixing bowl. Use a stand mixer, electric beater, or good ol’ whisk - whatever you’ve got!
- Whip it on high for about a minute or two, until soft peaks form (you’ll know it’s ready when the cream stands up but gently flops over).
- Place it in the fridge while you start your French toast.
- In a large mixing bowl, whisk together the egg, milk, cinnamon, and a splash of TASTEOLOGY Vanilla Bean Syrup. Give it a good stir so the cinnamon doesn’t all sit on top.
- Heat up about a tablespoon of butter in a non-stick pan over medium heat.
- Dunk your bread into the eggy mix, just a quick dip on each side so it’s nicely coated and then straight into the pan. Let it sizzle for around 2½ to 3 minutes each side, until it’s golden and delicious.
- Add a bit more butter to the pan and repeat with the rest of the bread.
- Stack it all up and top with a big dollop of whipped vanilla bean mascarpone and a spoonful of TASTEOLOGY Spiced Baby Figs. Add a few fresh figs on top - it adds a juicy, fresh bite to balance things out.
- Still not sweet enough for you? Just add a sprinkle of icing sugar to taste.
Recipe Notes:
Whipped mascarpone: If you’re making it ahead, just give it a quick whisk before using, it might need a little refresh if it’s been sitting for a while. This can be stored in the fridge for up to two days. A lot of recipes call for sugar in the mascarpone, given that we are piling on delicious sweetly spiced figs I avoid adding additional sugar, but if you have a sweet tooth you could add 2 teaspoons to the mix.
Bread choices: When picking your bread it all comes down to preference. Brioche is the most indulgent plus its that little bit sweeter. The bread should be about a day old - if its too fresh your bread will soak up too much of the mixture and become soggy. Sourdough/Pane di Casa is also a great option as it holds its shape well, but its definitely a different texture and not as sweet, so you may find yourself adding sugar to your mascarpone.
