- 2 tbs. of unsalted butter
- ½ cup of whole milk
- 2 eggs
- 4 slices of brioche bread
- ½ cup of mascarpone cheese
- Honey to taste
- Zest of one lemon
- 1 large peach, cut into 8 pieces
- 1/3 of powdered sugar
Method:Preheat the cast iron pan to medium. Add 1 tbs. of butter and sauté the peaches for 6-8 minutes until the edges of the peaches are colored and caramelized. Set aside.
In a large bowl, beat the eggs, milk, sugar and lemon zest together. Dip 2 brioche slices in the egg mixture, coating well on all sides. Carefully remove and allow the excess to drip back into the bowl. Melt the butter in a large non-stick frypan over medium heat, then cook the soaked brioche for 3-4 minutes on each side until golden. Repeat with the remaining brioche, egg mixture, and butter.
Meanwhile, place the ½ cup of mascarpone in a small mixing bowl and add honey to taste, mix well.
To serve, place a slice of hot French toast on each serving plate. Spread the toasts with mascarpone mixture and slices of peach. Garnish with powdered sugar and mince mint leaves.