French toast with figs and mascarpone cream

By Katherine

That is unhealthy even for dessert. Good thing it is for breakfast.

I couldn’t quite execute my plan to finish this before Greg awoke one recent Sunday. When he came in doing his Shaun of the dead walk, the kitchen was in a state. The top was off the Grand Marnier, but that may not have fazed him since it was 10 a.m. after all. Three different honeys were on the counter, it’s very crucial you pick the right one, and the butter on the griddle was starting to smoke. I also had flour on my face, egg on my hand and was singing Beyonce. I can’t carry a bucket much less the tune that goes in it. My cooking process is actually a lot like that of the woman below. The best part about cooking breakfast for your spouse? He gets the cleanup. Sorry about the griddle and sorry I got honey on the dog.

French toast

• 3 large eggs
• 1 tablespoon marmalade
• 1/2 cup milk
• 8-10 slices of stale bread (depending on the size)

Whisk wet ingredients together. Go ahead and throw two slices of bread in to start soaking. Set aside. If using a griddle go ahead and start heating it up.

For figs

• 1 pint figs, sliced in half
• 1 tbsp butter
• 1 tbsp honey
• 1 tbsp Grand Marnier

In a small frying pan, melt butter. Whisk in honey to combine. Toss in figs and drizzle the liquor over. Cook over medium heat until tender about five minutes. Set aside.

For cream

• 4 ounces mascarpone
• 1 tbsp powdered sugar
• 1 tbsp Grand Marnier
• 1-2 tbsp cream

White a hand mixer, beat mascarpone, sugar and liquor. Add cream a tablespoon at a time until it’s reached your desired consistency. Set aside.

To assemble: Dip bread in egg mix and cook on griddle or in frying pan until egg on both sides is cooked, about two-three minutes on each side depending on how hot the griddle is. Once all the toast is cooked divide toast between two to four plates and top with figs and cream. A little extra honey is good too.