breakfast · vegetarian
Pain perdu with salted caramel and vanilla mascarpone cream
Thick slices of day-old brioche soaked in a vanilla custard, caramelized in butter and sugar, and served with salted caramel and whipped mascarpone cream.
- Time
- 40min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Caramel: melt the sugar to amber, whisk in the warm cream, then the butter and salt.
-
2
Whip the mascarpone, cream, powdered sugar and vanilla to soft peaks.
-
3
Whisk the eggs and sugar until frothy, then whisk in the milk, cream and vanilla.
-
4
Soak each brioche slice 20-30 seconds per side.
-
5
Melt the butter in a pan over medium heat, sprinkle with sugar, and cook the slices 2-3 minutes a side until caramelized.
-
6
Serve with caramel and mascarpone cream.
