courtesy of Zupan’s Markets

serves 4-6

French Toast

1 loaf Challah bread

6 eggs

2 cups whole milk

1½ teaspoons cinnamon

2½ teaspoons vanilla extract

1 tablespoon butter

2½ teaspoons sugar

10 ounces lemon curd

Berries + Toppings

16 ounces strawberries

6 ounces blueberries

6 ounces raspberries

6 ounces blackberries

2½ teaspoons caster sugar

4 ounces sliced almonds

1 ounce powdered sugar

maple syrup

Whipped Cream

8 ounces mascarpone cheese, softened but still chilled

8 ounces whipping cream

Preparation

Preheat oven to 350°. Remove mascarpone cheese and butter from fridge and allow to soften.

Gently rinse all berries, and slice strawberries into quarters. Mix berries in bowl with 2½ teaspoons caster sugar and set aside.

In mixing bowl, whisk eggs until combined. Add milk, cinnamon, sugar, vanilla, and salt. Continue to whisk until combined. Pour custard mixture into a shallow baking dish.

Cut Challah bread into 2-inch wide pieces. Cut a slit into each 2-inch slice, forming a pocket. Stuff each piece with 2 tablespoons lemon curd.

Place the stuffed bread into the French toast custard for 2 minutes on each side to soak up the custard.

Melt a tablespoon of butter in a non-stick pan or cast iron pan over medium heat. Place the soaked bread into the pan. You will need to cook in batches of 1-2 pieces at a time, depending on pan size.

Cook approximately 3-5 minutes on each side. Once each side is browned, place on sheet pan covered in parchment.

Place the sheet pan into the oven and bake for 8-10 minutes until the French toast is slightly puffy and there are tiny bubbles on the edges.

While this is baking, create mascarpone whipped cream.

Whipped Cream Preparation

Add the whipping cream to a large mixer bowl and whip on high speed until soft peaks form.

Add the mascarpone cheese and whip until stiff peaks form. It will happen fairly quickly.

Plating

Remove from oven and place pieces on individual plates or platter and top with berries, mascarpone whipped cream, and sliced almonds. Dust with powdered sugar and drizzle with syrup.