4 Dreamy Provençal Breakfasts To Whip Up From Maman's New Cookbook

Serves 4

french toast
8 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
¾ cup (150 g) sugar
¼ cup (60 ml) brandy, such as St-
Rémy Cognac
2 tablespoons pure vanilla extract
1 large unsliced loaf day-old brioche (about 1 pound / 450 g)

espresso mascarpone
2½ cups (600 g) mascarpone
2 tablespoons maple syrup
¼ teaspoon fine sea salt
¼ cup (15 g) instant espresso powder
1 tablespoon warm water
3 tablespoons sunflower oil

serving
2 bananas, sliced (optional)
Finely ground coffee (optional)
Maple syrup, warmed

1. MAKE THE FRENCH TOAST: In a large bowl, beat the eggs. Add the milk, heavy cream, sugar, brandy, and vanilla and whisk until fully combined. Spread a thin coat of the mixture on the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.

2. Slice off the ends of the brioche (reserve for another use), then cut the loaf crosswise into slices roughly 2 inches (5 cm) thick—you should have 5 or 6 slices. Dip each slice into the batter, turning to coat fully, then arrange snugly, side by side, in the baking dish. Pour any remaining batter over the brioche. Tightly cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight.

3. MAKE THE ESPRESSO MASCARPONE: In a medium bowl, combine the mascarpone, maple syrup, and salt and whisk until fully combined.

4. In a small bowl, whisk the instant espresso powder with the warm water until fully dissolved. Add to the mascarpone mixture and whisk until fully combined and an even, light-tan color. Refrigerate until ready to use.

5. About 1 hour before serving, remove the French toast from the refrigerator and let it come to room temperature. Set the oven to 200°F (100°C) to keep the French toast warm.

6. Heat 1 tablespoon of the sunflower oil in a large nonstick skillet over medium heat. When the oil is shimmering, reduce the heat to medium-low and add 2 slices of brioche. Place a heavy saucepan directly on top of the brioche to press it into the skillet. Cook until golden brown on the bottom, about 6 minutes, then flip over the slices and cook the other side the same way until golden brown all over, 6 minutes more. Keep the French toast warm in the oven while you continue cooking, using 1 tablespoon of sunflower oil for each batch.

7. TO SERVE: Arrange each slice of French toast on a plate and generously dollop with the espresso mascarpone. If desired, sprinkle with banana slices and finely ground coffee. Serve with warm maple syrup.

tips: In lieu of instant espresso powder, you can use regular instant coffee, preferably a dark roast, but you’ll need to add a little extra to approximate the rich, roasted flavor of espresso.
Store the espresso mascarpone refrigerated in an airtight container for up to 5 days