Challah French Toast with Peach Raspberry Compote and Maple Mascarpone
Indulge in rich Challah French Toast with a sweet Peach Raspberry Compote and creamy Maple Mascarpone topping. Perfect for a special breakfast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovethiscookbook.com.
Cooking tools:
- Microplane
- Fish spatula
- Cast iron skillet
- Saute pan
- Cooling rack
- Baking dish
- Baking sheet
- Oven
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/4 cup mascarpone cheese
- 2 tablespoons pure maple syrup
- 3 large eggs
- 3 large yolks
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups half and half
- 2 teaspoons pure vanilla extract
- 8 1-inch thick slices day old challah bread
- 1/4 cup canola oil
- 4 tablespoons unsalted butter (1/2 stick cut into tablespoons)
- Peach Raspberry Compote
- 3 large ripe peaches (peeled, halved, pitted, and sliced into eighths)
- 1/4 cup sugar
- 1/4 cup peach liqueur
- 1 pint fresh raspberries
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
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