French Toast With Rosemary Baked Apples & Mascarpone
French toast will always be a staple for leisurely weekend breakfasts along with our Cafe at the Bakery’s Sourdough pancakes with berries and honeycomb cream!
For us, the best French toast is crisp and browned on the outside, creamy on the inside, and not overly sweet.
- 2x Thick Slices of Rustic Loaf
- 1x Free Range Egg
- 100ml Cream
- 1x tbsp. Caster Sugar
- Pinch Ground Cinnamon
- 2x Gala Apples
- 1x Orange
- 2x tbsp. Brown Sugar
- 2x tbsp. Unsalted Butter
- 1x Sprig of Fresh Rosemary
- 2x Star Anise
- 1x tbsp. Mascarpone
- 2x Pinches of Salt
Roasted Rosemary Apples – Pre-heat oven to 220°C fan-forced. Cut apples in halves and place in a bowl. Zest and juice the orange, then add brown sugar, one tablespoon of butter, fresh rosemary, star anise and sea salt. Place on a lined baking dish and bake for 30 mins or until apples are soft and caramelised, and the sauce has reduced and slightly thickened.
Wet Mixture – In a bowl, whisk together egg, cream, caster sugar, cinnamon and a pinch of salt. Soak the Rustic slices for a few minutes on each side in the wet mixture.
Assembly – Heat a pan on medium with the extra butter then fry each slice until golden on each side. Plate up 2 slices of french toast. Top with baked apples, drizzle over with some of the sauce and finally a heaped tablespoon of mascarpone. Serve warm.