French toast always seems a bit of a posh name for what I have always known as 'eggie bread'. Using Brioche for the toast part really does make it extra fluffy and yummy. If you can't find brioche locally a good quality bread will be an adequate substitute.
I had mascarpone as an alternative to cream in a London restaurant recently and find it goes really well with the strawberries. If it's not your thing you could use natural yogurt or cream in its place.
2 x Free Range Eggs
100ml Cream
2 slices of bread (preferably brioche)
25g Butter
5 or 6 Large strawberries
2tbsp Mascarpone
Maple Syrup to garnish.
Slice the strawberries.
Whisk the cream and eggs together in a bowl.
Dip the brioche into the mixture coating thoroughly
Melt the butter in a frying pan and fry the soaked brioche for a few minutes on each side until golden. Turn out onto a serving plate.
Scatter the strawberries over the bread and add two large dollops of mascarpone. Garnish with maple syrup and eat whist still hot.
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