Challah Cardamom French Toast with Mascarpone and Berries

• 12 slices brioche or challah bread, 3/4 to 1-inch thick
• 4  large eggs
• 2 tsp vanilla extract
• ½ tsp ground cardamom
• ¼ tsp ground nutmeg
• 2 cups whole milk
• Butter or coconut oil
• Pinch kosher salt

Whipped Mascarpone:

• 1/2 cup mascarpone
• 3/4 cup whipping (35%) cream
• 1 tbsp maple syrup
• 1/2 tsp Nielsen-Massey lemon extract

Optional Garnishes: Maple Syrup, chopped pistachios, fresh berries, icing sugar

Method...

1. In a bowl or pie plate, whisk together eggs with, vanilla, cardamom and nutmeg. Pour in the milk and gently whisk to combine. Pour into a shallow bowl, wide enough to place a slice of bread you will be using.
2. Preheat a pan over medium heat. Add butter or coconut oil to pan and melt.
3. Dip both sides of each slice of bread into the custard and place in preheated pan. Cook 2 to 3 minutes on one side then flip and continue to cook the second side until lightly browned. Repeat with remaining pieces. Keep the French toast warm on a rimmed metal baking sheet in a 200 F oven, while preparing the other slices of French toast.
4. Whipped Mascarpone: In the bowl of a stand mixer fitted with the whipping attachment (or in a large bowl with an electric beater), combine the mascarpone cream, whipping cream, sugar, lemon extract and salt. Whip on high speed until soft peaks form, 4 to 5 minutes. Use immediately or make-ahead and store in a sealed container for up to 2 days in the fridge.
5. To serve, place on a plate. Drizzle with warmed maple syrup, chopped pistachios, dollop of whipped mascarpone cheese, fresh berries and a dusting of icing sugar.

Makes 6 servings

SHOP THIS RECIPE:

• Hestan Nanobond Skillet
• Nielsen-Massey Lemon Extract
• Flipper/Spatula/Turner

Relish Tips for Successful French Toast

Achieving perfect French Toast (crispy on the outside and custardy on the inside) comes down to a few key tips and tricks. 

• Use bread that is 3/4 to 1-inch thick. Stale, day-old bread is perfect because it allows more custard to be absorbed without falling apart. If you don't have stale bread, place slices in a 300 F oven for 8 to 10 minutes per side.
• Don't just dip...allow bread to sit in the egg mixture for 30 seconds to 1 minute per side or until it is fully saturated but still holds together.
• Use medium-low heat with a mixture of butter and neutral oil (like canola) to prevent the butter from burning.
• Allow bread to sit out at room temperature