To make breakfast special and unforgettable, fry French toasted bun slices soaked in a sweet egg mixture, and serve them with amazingly delicious apple and berry compote and cheese cream with apple flavor. For compote, boil apple syrup cider and sugar and put fresh berries in it. Give some insist and pour on toasts. Since berries in sweet sauce do not boiled, they will remain as juicy as fresh and will look spectacular on toasts.
Recipe author – Valerie Bertinelli – American actress
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Time: one hour. Difficulty: medium Servings: 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Mascarpone Apple Cream
- 2 large Granny Smith apples, peeled and thinly sliced
- 2 tbsp. l Sahara
- 1/4 tsp ground cinnamon
- 240 gr. mascarpone
Apple and berry compote
- 4 tbsp. non-alcoholic apple cider (direct apple juice spin)
- 1/3 Art. Sahara
- 1 tbsp. chopped strawberries
- 0.5 tbsp. blackberry
- 0.5 tbsp. blueberries
French toasts
- 2 eggs
- 2 tbsp. l Sahara
- 1 tsp vanilla
- 1/4 tsp ground cinnamon
- 1/3 Art. milk
- 6 slices of brioche or challah
- 4 tbsp. l (60 gr.) Melted butter
Recipes with similar ingredients: apples, sugar, cinnamon, cheese mascarpone, apple cider, strawberries, blackberries, blueberries, eggs, vanilla extract, milk, brioche bun, challah, butter
Recipe preparation:
- Mascarpone apple cream: In a small saucepan mix apples, sugar, cinnamon and 0.5 tbsp. water. Bring to a boil cover and cook over low heat, stirring occasionally, until the apples are completely soft, about 12 minutes. Then remove the lid and cook, stirring, until the consistency of applesauce, about 2 minutes. Transfer to a bowl and cool completely. Mix 0.5 tbsp. cooled applesauce with mascarpone; carefully mix. Refrigerate until ready to serve.
- Apple and berry compote: In a medium-sized saucepan mix apple cider and sugar. Bring to a boil, then reduce heat and simmer until boiling syrup, about 10 minutes. Cool a little so that the sauce is warm. Add strawberries, blackberries and blueberries. Keep warm until ready. to serve.
- French Toasts: Preheat the grill pan to moderately low heat. In a medium-sized bowl, mix the eggs, sugar, vanilla and cinnamon. Then mix the milk. Lubricate hot grilled pan with butter.
- Put 3 slices of brioche in the egg mixture, then flip on the other side. Remove the bread from the egg mixture, drain. surplus. Immediately place the bread in the grill pan. Fry until crisp and the appearance of marks from the grill, 1-2 minutes. Turn over and fry until cooked for another 3 minutes. Shift to plate and keep warm. Repeat the same with the remaining 3 sliced buns.
- To serve, put 3 French toasts on each plate. Top with apple and berry compote and a little apple cream from mascarpone.
