Mascarpone french toast

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Feeds 2 - Ready in 15 Minutes


Set an elegant table for this indulgent Mother’s Day brunch.

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  • 2 tsp caster sugar

  • 1/2 tsp ground cinnamon

  • 2 slices Co-op white bread

  • 2 Co-op British eggs

  • 75ml Co-op semi-skimmed milk

  • 2 tsp Co-op unsalted butter

  • 1 tsp Co-op olive oil

  • 60g Co-op Italian mascarpone

  • 100g Co-op frozen summer fruits, defrosted

  • 1 tbsp maple syrup


  1. Mix together the sugar and half the cinnamon and set aside

  2. Lay the slices of bread side by side in a shallow rectangular dish

  3. In a bowl, beat the eggs, then stir in the milk and the rest of the cinnamon

  4. Pour the mixture over the bread to cover completely

  5. Leave for 2 mins for the mixture to soak in, gently pressing the bread down, if needed, to keep covered

  6. Heat the butter and oil in a nonstick frying pan

  7. Add the bread and fry on a medium heat for about 2 mins on each side, or until golden brown

  8. Remove from the pan and cut each slice in half diagonally

  9. Divide the French toast slices between 2 plates, top with the mascarpone and berries, and serve drizzled with the maple syrup and dusted with the cinnamon sugar.