French Toast is often on the menu at my restaurants, and this version is perfect for fall or winter with a spiced mascarpone seasoned with mulling spices and a hearty apple compote made from two kinds of apples and sweet potatoes. 

PREP DETAILS

Servings: 8-10

Total time: 20 minutes

INGREDIENTS

FOR THE FRENCH TOAST:

• 10 eggs

• ½ cup sugar

• ½ tablespoon vanilla

• 3/4 teaspoon cinnamon

• 1 ¼ cup milk

• 1 ¼ cup heavy cream

• 1 loaf brioche, cut into approximately 20 slices

FOR THE COMPOTE:

• ½ cup apple cider

• 1 gala apple, skin on, diced

• 1 granny smith, skin off, diced

• 1 sweet potato, diced

• 2 tablespoons sugar

• ¼ teaspoon lemon zest

• Salt and pepper to taste

FOR THE MASCARPONE:

• 8 ounces mascarpone cheese

• 4 Mexican cinnamon sticks

• 2 tablespoons green cardamom pods

• ½ tablespoon black peppercorn

• 1 tablespoon allspice berries

• 2 star anise pods

• 2 tablespoons cloves, whole

• 1 tablespoon orange zest, dried

DIRECTIONS 

FOR THE FRENCH TOAST:

1. Combine all the ingredients except for the bread and mix well.

2. Dip each piece of bread into the batter and turn to coat.

3. Butter a skillet and melt over medium high heat.

4. Cook French Toast on the skillet until golden brown on each side, about three minutes per side.

5. Serve with the apple compote and mascarpone and a dusting of powdered sugar.

FOR THE APPLE COMPOTE:

1. Toss the sweet potatoes with oil and salt and pepper (if desired). Roast in a 375 degree oven until slightly caramelized, about 25-30 minutes

2. Combine the sweet potatoes and remaining ingredients in a medium saucepan and cook over medium heat until most of the liquid is gone but not dry.

FOR THE MASCARPONE:

1. Toast the mulling spices and grind in a spice or coffee grinder.

2. Combine 2-4 teaspoons of the spices with the mascarpone. Taste and add more if desired.

3. For a lighter consistency, you can whip the mascarpone with up to 1 cup heavy cream and 1-2 tablespoons sugar or maple syrup.