Show-Stopping Marscapone French Toast

It's been over a year since my last post--a full year! I don't know what's scarier: The fact that it doesn't actually really feel like a year, or the fact that I've been slacking off for so long and getting away with it. Don't let me do that again.

Since we last spoke (over a year ago, gah!), things have happened. I got a new job. I got engaged. I got married. My best friend had an adorable baby. And, most importantly, I've been making amazing breakfasts.

Like the one I made this morning.

One of the things B and I love more than anything (except each other) is making breakfast together on the weekends. In fact, before B surprised me and proposed to me in May, I was in the middle of planning to surprise-propose to her by popping the question on a Saturday morning, then having our best and closest friends show up for a super-brunch extravaganza. I planned on being at the stove all morning, despite being freshly engaged.

Even though we're already married, I'll probably follow through with my plan someday anyway. We love breakfast (and each other) that much.

As you probably know, one of the best things about weekends is that there are usually always two solid breakfast opportunities. None of that "I woke up 40 minutes before having to leave for work and can only manage a bowl of cereal while I blow-dry my hair" nonsense; these are all-morning affairs with cup after cup of half-caf French press coffee and jazz on the stereo in the background. B and I tend to seize both weekend breakfast opportunities, but always have a show-stopper planned for one of the two days.

I picked up fellow food-blogger (and all-around extraordinary person) Molly Wizenberg's book A Homemade Life earlier this month. After reading the chapter (and corresponding recipe) devoted to French toast, I've been fixated on making French toast for my weekend show-stopper.

And boy, did I. By that I mean, boy, did I make the French toast, and boy, did I stop the show.

This pretty much follows Wizenberg's "Burg's French Toast" recipe, except that I added a couple of game-changing accessories. For example, instead of using any-old "squishy bread with a thin, crisp crust," I used these incredible brioche buns from Bay Bread in South San Francisco, which I think is the mommy bakery for the La Boulange bakeries here in the city. I tend to go with brioche or challah as my French toast bread choice because they for some reason make me feel less weird about whipping up a meal with soggy bread at its center. Also, the marscapone is a slam-the-fist-down-on-the-counter addition.

Hands-Down Marscapone French Toast
Adapted from Molly Wizenberg's "Burg's French Toast"
Serves 2-3

Marscapone Spread (prepare ahead of time)

1 8-oz container of marscapone (Italian cream cheese)
1 tsp confectioners' sugar
1/2 tsp vanilla extract

Combine all ingredients in a mixer or food processor and whip the heck out of them. Set aside. You'll probably have way more than needed to dress the French toast, but that's not a bad thing--you can eat the leftovers with fresh fruit later, when you'll be thanking me for over-estimating the recipe.

French Toast

3 large eggs
1 c whole milk
3/4 tbsp sugar [Wizenberg's recipe calls for a full tablespoon; if you're using brioche bread, I recommend taking it down to 3/4 tbsp since brioche is slightly sweet to begin with]
1 tsp vanilla extract
1/4 tsp salt
Pinch of freshly ground nutmeg
Canola or other flavorless oil (for frying)
6 to 8 slices day-old bread, cut diagonally about 3/4 inch thick--as mentioned, brioche is amazing, as is challah, but you can go with any other "squishy bread with a thin, crisp crust" if you prefer
Pure maple syrup (for serving)

Break the eggs into a wide, shallow bowl or an 8-inch square Pyrex dish. Whisk the eggs to break up the yolks. Add the milk, sugar, vanilla, salt, and nutmeg and whisk again.

Place a large heavy skillet over medium-high heat. Pour in enough oil to completely coat the bottom of the skillet.

When the oil is almost hot enough, put 2 slices of bread into the egg mixture and let them rest for 30 seconds to 1 minute per side. They should feel heavy and thoroughly saturated, but they shouldn't be falling apart. Carefully place slices in the hot skillet; they should sizzle upon contact, and the oil should bubble around the edges.

Cook until the underside of each slice is golden brown, 1 to 2 minutes. Flip and cook until the second side is golden, another 1 to 2 minutes. Remove to a plate lined with paper towel, and allow to sit for a minute or two before serving.

Repeat with the remaining bread. If, at any point, the bread starts to burn before it has a chance to brown nicely, turn the heat back a little. You want to keep it nice and hot, but not smoking.

Serve hot with warmed maple syrup and marscapone spread (spread it over the toast like butter and let it melt into oozy goodness--really!).