- 1 cup heavy cream
- 1/4 cup milk
- 3 large eggs
- 2 tbsp honey
- unsliced bread loaf
- fresh fruits of your choice
for the mascarpone whipped cream
- 4 ounces mascarpone cheese
- 1/4 cup granulated white sugar
- 1/2 cup heavy whipping cream
Cut a cube of bread, about 4.5 inches. Cut bread cube into 4 equal slices. Slice off crusts. Place your four slices of bread into a small baking dish that just barely fits all the bread.
In a medium bowl, whisk heavy cream, milk, eggs and honey. Pour into the baking dish holding the bread. Let breads soak for at least 1 hour. You can even soak overnight in fridge.
When ready to eat, preheat oven to 350°F. You can either bake the bread directly in your baking dish (assuming yours have enough room to not overlap as you want them to all cook evenly) or remove and place on baking sheet to bake. Bake for about 15-20 minutes until edges turn golden brown and egg custard on the bread is completely cooked.
While bread is cooking, prepare your fruits and whipped cream. Add whipped cream ingredients to a stand mixer and whisk on high speed until peaks form.
To assemble French toast, stand up three of the slices on a plate, to form three sides of a cube, leaving the back side and top open. Trim your fourth piece of toast so that it fits as the back piece, but in between the two sides. Pipe mascarpone cream alone the inside edges to help hold the brick cube up. Fill the center with more cream and your fruits. Add a final layer of cream on top and top with more fruits. Drizzle with syrup before serving.