French Toast with Rosemary Baked Apples & Mascarpone
French toast will always be a staple for leisurely weekend breakfasts.
For me, the best French toast is crisp and browned on the outside, creamy on the inside. Most importantly though, I don't like it overly sweet.
Here I pair it with baked apples spiked with fresh rosemary and star anise. And to bring it all together, a big fat dollop of mascarpone.
Ingredients 13
4 slices sourdough bread, thick, stale
2 free range eggs
200 ml pure cream
2 tbsp caster sugar
Pinch ground cinnamon
2 pinches sea salt
3 gala apple, halved
1 orange, zested and juiced
4 tbsp brown sugar
4 tbsp unsalted butter, divided
1 sprig fresh rosemary
2 star anise
2 tbsp mascarpone, heaped
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Method 5
Prep The Roasted Rosemary Apples
Preheat oven to 220°C fan-forced.
Cut the in halves and place them in a baking dish. Zest and juice the , then add the , 1 tablespoon of the , fresh , , and a pinch of .
Toss all the ingredients together and bake for 30 minutes, or until the are soft and caramelised, and the sauce has reduced and slightly thickened.
Prep The Wet Mixture
In a bowl, whisk together the , , , , and a pinch of . Soak the slices of for a few minutes on each side.
Cook Assemble
Heat a pan on medium with the remaining . Fry each slice until golden on each side. Plate up 2 slices of French toast per plate. Top with baked apples, drizzle over some of the sauce, and finally add a heaped tablespoon of . Serve warm.
Anthony Silvio's tips
Baked rosemary apples are also perfect enjoyed in the morning with porridge, or simply with pot-set yogurt and granola.
French toast is always best made with dry, old, stale bread. It soaks up more of that delicious wet mixture! If you have sourdough that's sat for a few days too long, this is the recipe you need to use it up.
