Mouthwatering Gluten-Free American Brunch: Brioche French Toast with Whipped Cinnamon Mascarpone & Berry Compote

Allergens

Dairy (Mascarpone Cheese), Eggs

Ingredients

• 1. Gluten
• free brioche loaf 2. 4 large eggs 3. 1 1/2 cups almond milk 4. 1 tbsp pure vanilla extract 5. 1 tsp ground cinnamon 6. 8 oz mascarpone cheese 7. 1/4 cup powdered sugar 8. 1 tsp ground cinnamon 9. 2 cups mixed fresh berries (strawberries, blueberries, and raspberries) 10. 1 tbsp lemon zest 11. 2 tbsp lemon juice 12. Unsalted butter 13. Confectioner's sugar for dusting (optional)

Instructions

1. Whisk together eggs, almond milk, vanilla extract, and a pinch of salt in a shallow dish.
2. Slice the gluten free brioche loaf into 1 inch thick slices.
3. In a separate bowl, mix mascarpone cheese, powdered sugar, and ground cinnamon until smooth. Set aside.
4. In another bowl, combine mixed berries, lemon zest, and lemon juice. Gently toss to coat the berries evenly.
5. Preheat a non stick griddle or skillet over medium heat. Brush with butter.
6. Dip each brioche slice into the egg mixture, ensuring it is evenly coated on both sides.
7. Cook the soaked slices on the preheated griddle until golden brown and cooked through, about 2 3 minutes per side.
8. Serve French toast immediately with a dollop of whipped cinnamon mascarpone and a generous scoop of berry compote.
9. Optional: Dust with confectioner's sugar for an extra touch of elegance.

Chef’s Insight

This gluten-free brunch recipe showcases the perfect balance of textures - from the soft and fluffy brioche to the creamy whipped cinnamon mascarpone and juicy berry compote. The lemon zest adds a refreshing citrus note, while the ground cinnamon brings warmth and depth to each bite.

Notes

Feel free to customize the berry compote according to your preferred fruit combinations or seasonal availability. - For a more indulgent dish, serve with crispy bacon or pancetta on the side.