Brioche french toast w/ marscapone cream and plum syrup
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Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 pieces
 
A decadent brioche french toast brunch that will surely impress.
Ingredients
  • 4 plums
  • ¼ cup water
  • ½ cup quality maple syrup
  • 1 meyer lemon
  • ½ cup granulated sugar
  • ½ cup marscapone cheese
  • 2 brioche hamburger buns
  • 3 eggs
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 tbsp vanilla
  • 1½ cups milk
Instructions
  1. Chop 3-4 plums and place into a medium-sized pot along with the water.
  2. Add a thick piece of meyer lemon peal.
  3. Bring the water and plums to a boil and add the maple syrup.
  4. Reduce the heat to low-medium and stir occasionally while the syrup reduces.
  5. Mix together the marscapone cheese, sugar, and the juice of half of the meyer lemon in a medium-sized mixing bowl to create the cream. Allow the sugar to dissolve by letting the mixture stand for a few minutes.
  6. Create the egg bath by beating together the vanilla, milk, salt, cinnamon, and eggs.
  7. Carefully slice the shiny brown top and the bottom off of the brioche bun.
  8. Slice the middle of the bun ¾ of the way through, creating a small pocket in the bun.
  9. Expand the pocket, but pushing outward from the inside of the bun, compressing the bread between your hands.
  10. Tip the bowl with the marscapone cream and drip the cream into the pocket in the bun.
  11. Place the bun into the egg bath for 2-3 minutes (flipping the bun half way through).
  12. Grease a frying pan with butter or pam and set on the stove on medium heat.
  13. Place the bun onto the pan and cook for 3-4 minutes on each side.
  14. Remove from the heat, slice in two and plate to serve!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/01/24/leftover-magic-brioche-french-toast-w-marscapone-cream-and-plum-syrup/