French Brunch Delight: Croissant French Toast Brulee with Berry Compote & Honey Mascarpone Drizzle

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large eggs 1/4 cup heavy cream 1/4 tsp ground cinnamon 1/4 tsp pure vanilla extract 1 tbsp granulated sugar 1/2 tsp salt 4 croissants, preferably day
• old 1 cup mixed berries (strawberries, raspberries, blueberries) 1/3 cup mascarpone cheese 2 tbsp honey Confectioners' sugar for dusting Fresh mint leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or use parchment paper.
2. In a shallow dish, whisk together the eggs, heavy cream, cinnamon, vanilla, sugar, and salt until well combined.
3. Dip each croissant in the egg mixture, ensuring it's evenly coated. Arrange on the prepared baking sheet.
4. Bake for 12 15 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly.
5. In a saucepan over medium heat, cook the mixed berries with 2 tbsp of sugar until they release their juices and form a thick compote.
6. In a small bowl, whisk together the mascarpone cheese and honey until smooth.
7. To assemble, place each croissant French toast brulee on a plate, spoon over the mixed berry compote, and drizzle with honey mascarpone sauce. Dust with confectioners' sugar and garnish with fresh mint leaves.

Chef’s Insight

For an extra touch of elegance, sprinkle edible gold flakes over the assembled dish.

Notes

Ensure the croissants are stale or slightly dry to ensure the best texture for this recipe.