Sweet Pickled Rhubarb French Toast with Mascarpone Cream & Rhubarb Fizz

Serves: Eight | Prep: 20 min | Cook: 20 min

Ingredients:

Sweet Pickled Rhubarb

Frerch Toast:
8-10 slices of bread
2 eggs
1/2 cup whole milk
1/2 cup heavy/double cream
2 tsp cinnamon
2 tsp vanilla extract
1 tsp dark brown sugar
butter for greasing

Mascarpone Cream:
1/2 cup heavy/double cream
1 Tbsp powdered/icing sugar
1 cup mascarpone cheese, room temperature
1 tsp vanilla paste or 1 vanilla pod, scrapped
1 tsp lemon zest

Rhubarb Fizz:
2 oz vanilla vodka
1 oz sweet pickled rhubarb syrup
1 oz freshly squeezed lemon juice
3-4 oz chilled prosecco

Garnish:
Sweet pickled rhubarb
Fresh strawberry

Directions:

Sweet Pickled Rhubarb French Toast with Mascarpone Cream :
Make the Sweet Pickled Rhubarb

Make the mascarpone cream by adding cream, powdered sugar, vanilla and lemon zest to a bowl. Whisk together, until the cream starts to hold. Then whisk in the mascarpone, just until combined.

Make the french toast by whisking eggs, milk, cream, cinnamon, and vanilla together in a bowl.

Heat a skillet over medium heat and add enough butter to coat the skillet.

Dip both sides of the bread into the egg mixture, one at a time. Place dipped bread into the hot skillet and cook, 1-3 minutes per side, until golden brown. Continue with the following slices until all are cooked, adding more butter to the skillet as needed.

Serve with a few dollops of mascarpone cream and the sweet pickled rhubarb on top.

Rhubarb Fizz:
To a cocktail shaker filled with ice add vodka, rhubarb syrup, and lemon juice. Vigorously shake, pour the mixture into a martini glass. Top with chilled Prosecco and garnish.

More Delicious Recipes:
Rhubarb Strawberry Crumble
Brioche French Toast
Blueberry Lemon Mascarpone Bread Pudding
Biscuits and Mascarpone Cream
Lemon Cheese Danish & Citron Prosecco
Mascarpone Lemon Cookies