Strawberry Shortcake French Toast

Ingredients

• 4 slices Brioche Loaf
• 250 g Strawberries sliced
• 4 tbsp Mascarpone Cheese
• 2 tbsp Double Cream
• 2 Medium Eggs
• 2 tbsp Icing Sugar
• 1 tsp Vanilla Extract
• 4 Shortcake Biscuits crushed (for sprinkling)
• Whipped Double Cream optional (for serving)
• Runny Honey optional (for drizzling)

Directions

1. Wash and slice the strawberries. In a small bowl, combine the sliced strawberries with 1 teaspoon of icing sugar. Gently toss together and let them sit for 10 minutes while you prepare the french toast.
2. In a small bowl, combine the mascarpone cheese and 1 tablespoon of double cream. Gently mix with a spoon until smooth and spreadable.
3. In another bowl, whisk together the eggs, remaining tablespoon of double cream, icing sugar, and vanilla extract until well combined.
4. Spread the mascarpone cream evenly over one side of 2 brioche loaf slices. Sprinkle generously with shortcake biscuit crumbs. Top each slice with sliced strawberries.
5. Place the remaining slices of brioche on top, creating a sandwich. Carefully cut each sandwich into 2cm cubes.
6. Grease two 10cm ramekins or baking pots. Divide the brioche cubes between the ramekins and pour the egg mixture evenly over them, ensuring all the bread gets soaked.
7. Cover the ramekins with cling film and refrigerate overnight for best results. If making on the day, chill for at least 30 minutes.
8. Preheat your oven to 180°C (350°F). Remove the ramekins from the fridge and let them sit at room temperature for 15 minutes while the oven preheats.
9. Bake for 20-25 minutes, or until golden brown and cooked through.
10. Serve warm drizzled with runny honey, topped with whipped double cream, and a sprinkle of additional biscuit crumbs and strawberries (optional). Pair with a chilled glass of Barefoot Pink Moscato.