Hi, welcome to the point of no return.
Pretty melodramatic for a brunch recipe, but I’m not even joking:
IT. IS. DANGEROUS.
Be prepared to never make another French toast recipe again.
Be prepared for your child to never eat anything else for breakfast again.
Be prepared to never even have a desire to go out for brunch again because why pay $23 for something you can make at home, but better?!
This is pandora’s box, people. Enter with caution.
Okay fine, since you INSISTED.
I’m not even joking when I say I’ve made French toast using this custard recipe every week since I first made these in August. I mean, Remy literally will not eat anything else for breakfast so it’s not like I had a choice. I tried to make pumpkin pancakes last week instead and she threw them on the floor and then went on an eating strike for three days. Possibly true/true/unrelated, but I just couldn’t take that chance and ended up making a batch of these one night after she’d went to bed so that she would have them for the morning.
On the bright side, I’ve now got the recipe memorized and can make it in under twenty minutes. So there’s that.
(And for the record, NO I don’t let Remy have the hazelnut-mascarpone filling or top it with maple syrup. Those are specially reserved for mommy and daddy ONLY. She gets hers plain and, between the sweetness from the challah and the touch of syrup in the custard, they are plenty tasty.)
Basically what I’m saying is, this custard is perfect and makes amazing French toast.
The hazelnut mascarpone filling really takes it up a notch (or twenty) so if you’re looking to impress weekend guests or just want to treat yo’ self, making the full force stuffed version is the way to go. Or you can whip up a batch of the hazelnut mascarpone cream and serve it on the side so everyone can choose their own indulgence adventure. There are no wrong answers here! Just do what feels right.
- 4 oz mascarpone
- ⅓ cup hazelnut-cocoa spread (ie Nutella)
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- ¼ tsp ground cinnamon
- 6 large eggs
- 1½ cups half and half
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 12 slices challah bread, cut into ½-inch thick slices (cut into 1-inch thick slices if not making the sandwiches)
- butter, for cooking
- In a bowl, whisk together the mascarpone, nutella, vanilla, salt, and cinnamon until thoroughly combined. Spread on half of the bread slices, then top with the remaining slices. Lay the sandwiches in a large baking pan in a single layer.
- Whisk together the eggs, half and half, sugar, vanilla, and salt in a large bowl until evenly blended. Pour over the sandwiches and allow to soak for about 5 minutes, flipping them halfway through.
- Melt 1 tbsp of the butter in a large frying pan over medium-high heat. Add two of the sandwiches to the pan and cook until golden on one side. Flip and cook until golden on the second side. Repeat with remaining sandwiches and butter.
- Serve topped with maple syrup, as desired.
More brunch favorites: