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Recipes

French Toast with Poached and Mascarpone Verrines

French Toast with Poached and Mascarpone Verrines

Are you looking for a great idea to showcase your small verrines at home? Try this French toast with poached pears and mascarpone verrines recipe. Your taste buds will thank you!

15 min

45 min

2 Servings

Bon Matin™ La mie de l’artisan™ 12 Grain Bread

MADE WITH
Bon Matin® La mie de l’artisan™ 12 Grain Bread

4 slices Bon Matin™ La mie de l’artisan™ 12 Grain Bread
2/3 cup (160 mL) of ice cider
2/3 cup (160 mL)of maple syrup
1 tsp (5 mL) of lemon juice
2 Bosc pears, core removed and diced
2 eggs
1/2 cup (125 mL) of milk or 10% cream
1 tsp of vanilla extract
4 tbsp of butter
1 1/3 cup (330 mL) of mascarpone
Dark chocolate

In a non-stick pan, bring the ice cider, maple syrup and lemon juice to boil.
Add the pears and reduce the heat to medium-low.
Let it simmer for 20 minutes.
Meanwhile, in a bowl, whisk eggs, milk and vanilla extract.
In another pan, melt the butter.
Dip the bread slices in the egg mixture and brown them for a few minutes on each side.
Cut the bread slices into cubes. Reserve.
Remove the pears from the heat and let them cool. You can even make them the day before and refrigerate them.
Assemble your verrine by putting a third of the mascarpone at the bottom of the 4 verrines.
Then add pieces of French toast and pears.
Repeat another time.
Finish with the last third of mascarpone.
Grate some dark chocolate on top.
Enjoy.

French Toast Family-Friendly

Ingredients

4 slices Bon Matin™ La mie de l’artisan™ 12 Grain Bread
2/3 cup (160 mL) of ice cider
2/3 cup (160 mL)of maple syrup
1 tsp (5 mL) of lemon juice
2 Bosc pears, core removed and diced
2 eggs
1/2 cup (125 mL) of milk or 10% cream
1 tsp of vanilla extract
4 tbsp of butter
1 1/3 cup (330 mL) of mascarpone
Dark chocolate

French Toast Family-Friendly

Preparation

In a non-stick pan, bring the ice cider, maple syrup and lemon juice to boil.
Add the pears and reduce the heat to medium-low.
Let it simmer for 20 minutes.
Meanwhile, in a bowl, whisk eggs, milk and vanilla extract.
In another pan, melt the butter.
Dip the bread slices in the egg mixture and brown them for a few minutes on each side.
Cut the bread slices into cubes. Reserve.
Remove the pears from the heat and let them cool. You can even make them the day before and refrigerate them.
Assemble your verrine by putting a third of the mascarpone at the bottom of the 4 verrines.
Then add pieces of French toast and pears.
Repeat another time.
Finish with the last third of mascarpone.
Grate some dark chocolate on top.
Enjoy.